Which hazard involves microorganisms that can cause foodborne illness?

Microorganisms that can cause foodborne illness are classified under biological hazards. These include a variety of pathogens such as bacteria, viruses, fungi, and parasites that can contaminate food and lead to illness if ingested. Understanding biological hazards is essential for ensuring food safety, as they are a significant contributor to foodborne illnesses.

Unlike chemical hazards, which relate to harmful substances like pesticides or cleaning agents, and physical hazards, which involve foreign objects like bones or metal fragments in food, biological hazards specifically refer to living organisms or their byproducts that can pose health risks. Recognizing and controlling biological hazards is a key part of food safety practices to prevent outbreaks of foodborne diseases.