What is the scientific reason for keeping raw and cooked foods separate?

Correct answer: To prevent microorganisms from transferring to cooked food

Raw meat, poultry, eggs, seafood, and unwashed produce may carry disease-causing microorganisms. If they contact cooked or ready-to-eat food, microbes can transfer through hands, knives, cutting boards, containers, or leaking juices; this is cross-contamination. Cooking may destroy many organisms, but a cooked food can become contaminated again after cooking. Therefore raw and cooked foods must be separated during storage and preparation.