How is food contamination classified?

Food contamination is classified into three main categories: biological, chemical, and physical.

Biological contamination refers to harmful microorganisms, such as bacteria, viruses, and parasites, that can contaminate food and lead to foodborne illnesses. This type of contamination is a common concern in food handling and preparation, as many pathogens can thrive if food is not stored or cooked properly.

Chemical contamination involves the presence of harmful chemicals in food. These can come from various sources, including pesticides, food additives, or cleaning agents. Understanding the potential for chemical contamination is essential for food safety, as it can lead to serious health issues if consumed.

Physical contamination refers to foreign objects that can accidentally enter food, such as hair, glass shards, or pieces of plastic. This type of contamination can cause injuries to consumers and must be prevented through careful food handling and preparation practices.

Understanding these categories helps food workers recognize potential hazards and implement proper safety measures to minimize the risks associated with food contamination.