What type of contamination results from using improperly constructed equipment?

Using improperly constructed equipment can lead to biological contamination. This happens because defects or improper materials in the equipment can create an environment where microorganisms—such as bacteria, viruses, or fungi—can thrive or enter food products or surfaces. If equipment does not meet safety standards, it may harbor pathogens that can transfer to food, leading to foodborne illness.

In contrast, physical contamination refers to foreign objects being mixed in with food, such as hair, glass, or plastic. Chemical contamination involves harmful chemicals, like pesticides or cleaning agents, getting into food. Since the question specifically focuses on the consequences of equipment that is not constructed properly, the potential for biological contamination is the most directly relevant outcome.