Which type of contamination is primarily caused by unwashed hands?

Biological contamination primarily results from the presence of harmful microorganisms, such as bacteria, viruses, and parasites. In the context of food safety, unwashed hands are a significant source of these pathogens. When food handlers do not wash their hands thoroughly after using the restroom, handling raw food, or engaging in other activities, they can transfer these microorganisms to food items, surfaces, or other food handlers, leading to foodborne illnesses.

This emphasis on hygiene is crucial in preventing outbreaks of diseases linked to food, as many microorganisms can multiply quickly in food environments and pose serious health risks to consumers. Proper handwashing techniques are essential to mitigate this risk and ensure that biological contamination is kept at bay, directly highlighting the importance of personal hygiene in food safety practices.