What is one of the three types of contamination in food safety?

In food safety, one of the three types of contamination is indeed physical, biological, and chemical. Understanding these categories is essential for ensuring food safety and preventing foodborne illnesses.

Biological contamination refers to harmful microorganisms such as bacteria, viruses, and parasites that can cause illness if ingested. This is one of the most common types of contamination and highlights the importance of proper food handling, cooking, and storage.

Chemical contamination includes harmful substances that can be introduced to food through pesticides, cleaning agents, or additives. This underscores the need for careful monitoring of food items and the importance of adhering to safety regulations regarding chemical usage in food preparation.

Physical contamination involves foreign objects such as hair, glass shards, or metal fragments that can accidentally get into food. This type of contamination emphasizes the importance of maintaining a clean work environment and performing regular inspections of food products.

Recognizing these three types of contamination helps food handlers implement appropriate safety measures to mitigate risks and maintain a safe food supply. The other choices introduce terms that are less relevant or incorrect in the context of food safety, such as economic and cultural factors, which do not pertain to contamination types.