On unwashed hands. Handle raw food, then handle cooked food.
On unwashed implements. (knife, fork, chopping board etc.) Chop raw food, then chop cooked food.
By placing raw food above cooked food in a storage area ( EG Fridge) so that juice, blood etc drip on the cooked food below.
By using a scrubbing brush to clean with, spraying the bacteria on the dirty item all over the place while scrubbing. (A nail brush should never, EVER, be used in a kitchen!)
Flies.
If you are looking for an overall terminology, you might be thinking of cross-contamination or perhaps pathogens.
by way of cross contamination
dirty hands
celery
When bacteria from one food items gets onto another food item it is called cross-contamination.
Depending upon the type of bacteria, the food it has been transferred to and the conditions, the bacteria could start to multiply. If they are spoilage organisms, they will make the food spoil faster. If they are pathogens, they could make someone sick when the food is consumed.
Mostly on the skin around your nose and mouth. Poor hygiene can transfer the bacteria to food where in can grow and cause food poisoning.
Heat transfer is the transition of thermal energy from a heated item to a cooler item.
Heat transfer is the transition of thermal energy from a heated item to a cooler item.
Water doesn't necessarily preserve food. However, the canning process can preserve food. The boiling process can prevent any transfer of bacteria, fungus or microbes.
DNA technology will transfer bacteria genes from cell to cell.
Coughing, nail biting, or sneezing all transfer germs to your hands, which can in turn be passed to your food.
pili or pilus is what allows for conjugation between bacteria i.e. genetic transfer.
Bacteria get their food by absorbing it. Many bacteria will photosynthesize just like plants do in order to get food.
Transferring bacteria from one place to another and keeping the transfer pure.