Which type of contamination is most likely caused by mishandling of ingredients?

Cross-contamination is the correct choice because it refers to the transfer of harmful bacteria or allergens from one food or ingredient to another, often due to improper handling practices. This can occur when raw ingredients come into contact with cooked or ready-to-eat foods, such as using the same cutting board or utensils for both without proper cleaning in between. It is particularly critical in food safety to prevent cross-contamination, as it can lead to foodborne illnesses.

Biological contamination is primarily associated with pathogens such as bacteria, viruses, and parasites present in food due to improper cooking or storage. While mishandling ingredients can contribute to biological contamination, it is not exclusively about the transfer between different food items.

Chemical contamination occurs when food is contaminated with harmful substances, such as cleaning agents or pesticides, rather than through the mishandling of ingredients themselves.

Physical contamination involves the introduction of foreign objects into food, such as hair, plastic, or glass shards, which does not relate specifically to mishandling ingredients.

Therefore, cross-contamination is the best representation of issues that arise from mishandling different raw ingredients in food preparation.