What type of contamination involves pathogens and spoilage present in foods?

Biological contamination refers to the presence of harmful microorganisms, such as bacteria, viruses, fungi, and parasites, that can cause foodborne illnesses. This type of contamination occurs when food becomes contaminated with pathogens or spoilage organisms, making it unsafe for consumption. For instance, raw meat may harbor bacteria like Salmonella or E. coli, which can lead to serious health issues if ingested.

Understanding biological contamination is essential for food safety, as these pathogens can multiply quickly in improper storage conditions, leading to food spoilage and illness. In contrast, physical contamination would involve foreign objects like hair or glass, while chemical contamination refers to harmful substances that can leach into food, such as cleaning agents or pesticides. Cross-contamination occurs when harmful microorganisms are transferred from one food item to another, commonly through unwashed hands, cutting boards, or utensils. Recognizing the specific impact of biological contamination helps food handlers implement proper hygiene practices and cooking techniques, ensuring food safety for consumers.