What contaminants can affect food safety?

Food safety is influenced by a variety of contaminants that can compromise the safety and quality of food products. The correct answer identifies three main types of contaminants: biological, chemical, and physical.

Biological contaminants include harmful microorganisms such as bacteria, viruses, parasites, and fungi. These pathogens can cause foodborne illnesses, which are a significant concern in food safety.

Chemical contaminants encompass a wide range of substances, including pesticides, food additives, and industrial chemicals, which can inadvertently be introduced into food. Exposure to harmful chemicals can lead to serious health issues.

Physical contaminants refer to foreign objects that may inadvertently find their way into food products, such as pieces of glass, metal, or plastic. These contaminants can cause injury and lead to an unsafe eating experience.

Recognizing that all three types of contaminants can affect food safety is crucial for effective food handling, preparation, and storage practices. Prioritizing the reduction of all these risks is essential for maintaining a safe food environment.