What are the four main types of biological hazards?

The four main types of biological hazards include bacteria, viruses, parasites, and fungi. These microorganisms are capable of causing foodborne illnesses, which is a significant concern in food safety.

Bacteria are diverse organisms that can multiply rapidly under favorable conditions, leading to contamination of food products. Viruses, although not living organisms, can also contaminate food and are responsible for various foodborne diseases. Parasites, which can live in or on other organisms, are another type of biological hazard commonly found in undercooked meats or contaminated water. Fungi, such as molds, can grow on food, leading to spoilage and potential health risks if ingested.

This understanding highlights the importance of proper food handling, cooking, and storage practices to minimize the risk of these biological hazards in the food supply. Identifying these four types of biological hazards is critical for food safety professionals in implementing effective safety measures to protect consumers.