What is an example of a biological hazard in food safety?

Bacteria such as E. coli or Listeria are prime examples of biological hazards in food safety because they are living organisms that can cause illness in humans when ingested through contaminated food. Biological hazards can lead to foodborne illnesses, which are a significant concern in food safety. These pathogens can multiply in food under certain conditions, especially when proper temperature control is not maintained or hygiene practices are overlooked.

In the context of food safety, understanding biological hazards is crucial for preventing foodborne illnesses. Food safety protocols often focus on controlling these hazards through proper cooking, storage, and handwashing practices. Identifying and mitigating risks related to bacteria and pathogens helps ensure the safety of food products for consumers.

Other options such as allergic reactions, physical contaminants, and chemical residues do not fall under the category of biological hazards. Allergic reactions are triggered by specific proteins in food, physical contaminants refer to non-biological objects that can cause injury, and chemical residues involve substances that may remain on food but are not living organisms.