Final answer:
Not cleaning and sanitizing a prep table can lead to cross-contamination, bacterial growth, and foodborne illnesses due to the transfer of microbes from contaminated to ready-to-eat foods.
Step-by-step explanation:
If the prep table is not cleaned and sanitized between uses, several adverse effects can occur. Namely, cross-contamination of food, growth of bacteria, and subsequent foodborne illnesses can develop. Cross-contamination happens when microbes are transferred from one food to another, particularly from raw foods like poultry, meat, and eggs to ready-to-eat items such as fruits and vegetables. Bacteria like Salmonella can proliferate on unclean surfaces, increasing the risk of contamination. Proper hygiene, clean working surfaces, and adequate temperature control are crucial in preventing foodborne diseases, which can result from consuming foods contaminated with pathogenic bacteria, viruses, or parasites. These foodborne pathogens include Norovirus, Salmonella, Clostridium perfringens, and Campylobacter, and such contamination can occur at any point from production to consumption if proper safety measures are not followed.