What are biological contaminants responsible for?

Biological contaminants are primarily responsible for being a leading cause of foodborne illness. These contaminants include microorganisms such as bacteria, viruses, and parasites, which can multiply in food and cause health issues when consumed. When food is improperly handled, cooked, or stored, these harmful agents can proliferate, leading to outbreaks of illnesses like salmonella or E. coli infection.

Understanding the impact of biological contaminants on food safety is crucial for food handlers, as it emphasizes the importance of proper hygiene, cooking temperatures, and food storage practices. Recognizing the potential for such contaminants helps food handlers take necessary precautions to protect public health and prevent the spread of foodborne diseases.