What are substances that can lead to illness in consumers?

Biological hazards are microorganisms such as bacteria, viruses, fungi, and parasites, which can cause foodborne illnesses in consumers. These hazards are particularly concerning in the food industry because they often proliferate in food products, especially if the food is not handled, prepared, or cooked properly. Contaminated food can lead to a range of health issues, from mild gastrointestinal discomfort to severe illnesses.

In the context of food safety, recognizing biological hazards is crucial for implementing proper preventive measures such as cooking food to safe temperatures, maintaining proper hygiene, and avoiding cross-contamination. Other hazards, such as physical hazards, which involve foreign objects found in food, and chemical products, which involve harmful substances used in food processing, do not primarily focus on the microorganisms that directly cause illness. Safe handling procedures are essential to reduce these hazards but do not themselves represent substances that can cause illness. Thus, biological hazards are the primary concern as they directly relate to pathogens that pose a risk to consumer health.