Biological food hazards include which types of microorganisms?

Biological food hazards are classified as harmful microorganisms that can contaminate food and cause illness. The correct answer encompasses a wide range of these microorganisms, including bacteria, viruses, parasites, and fungi. Each of these types can pose a significant risk to food safety.

Bacteria are perhaps the most well-known culprits, as they can multiply rapidly in improperly stored food and produce toxins. Viruses, although not living organisms, can be transmitted through food and cause infections; they often spread through poor hygiene practices or contaminated water. Parasites can also be present in undercooked meat or contaminated produce, leading to various gastrointestinal diseases. Fungi, while sometimes used beneficially in food production, can also lead to spoilage and produce mycotoxins that are harmful when ingested.

Understanding the full spectrum of biological hazards is critical for effective food safety management. It emphasizes the importance of proper food handling practices to mitigate risks associated with all these microorganisms.