Answer: D - Biological.
The presence or growth of microorganisms in food is classified as a type of biological hazard. Biological hazards are one of the major categories of hazards that can pose a risk to food safety, alongside chemical and physical hazards. They refer to the harmful presence of microorganisms like bacteria, viruses, parasites, and fungi, which can contaminate food and cause foodborne illnesses.
Microorganisms are ubiquitous in the environment, and some of them can be harmful when ingested. These pathogens can contaminate food at various stages in the food supply chain, from production through processing, distribution, and preparation. Common examples of microorganisms that cause foodborne illnesses include Salmonella, E. coli, Listeria, and Norovirus.
Controlling and preventing the growth of these harmful microorganisms is a critical aspect of food safety management. This includes practices like maintaining proper hygiene, cooking food to safe temperatures, preventing cross-contamination, and ensuring proper storage conditions.
In contrast, chemical hazards refer to the presence of harmful chemicals in food, such as pesticides, cleaning agents, or food additives, while physical hazards pertain to foreign objects in food, like glass, metal fragments, or stones, which can cause injury or harm upon consumption. Nutritional hazards, which are not typically classified alongside these three primary categories, would refer to risks associated with the nutritional composition of food, such as imbalances or deficiencies of nutrients.
