How are viruses, bacteria, parasites, and fungi categorized?

Viruses, bacteria, parasites, and fungi are classified as biological contaminants because they originate from living organisms and can cause illness in humans. These microorganisms are integral to food safety and hygiene practices in the food service industry because they can multiply in food, leading to foodborne illnesses.

Biological contaminants differ from chemical contaminants, which include substances like pesticides and food additives that can cause harm through chemical reactions. Physical contaminants, on the other hand, refer to foreign objects like hair, glass, or metal that may inadvertently find their way into food, representing a distinct category that does not involve living organisms. Allergenic substances refer specifically to items that may cause allergic reactions, which is also separate from the broader classification of pathogens and microorganisms.

Understanding the nature of biological contaminants is crucial for food handlers, as it emphasizes the importance of practices like personal hygiene, proper cooking temperatures, and safe food storage to prevent the transmission of diseases linked to these organisms.