When hazardous microorganisms, known as pathogens, are transferred to food, what type of contamination is this?

The transfer of hazardous microorganisms, known as pathogens, to food is classified as biological contamination. This type of contamination involves living organisms, such as bacteria, viruses, and parasites, which can cause foodborne illnesses when ingested. Biological contamination is a significant concern in the food industry as these pathogens can multiply quickly under the right conditions and pose serious health risks.

Chemical contamination involves harmful substances such as pesticides or cleaning agents, while physical contamination refers to foreign objects like hair or metal fragments that can accidentally enter food. Environmental contamination usually pertains to pollutants that could affect food through external factors, such as air or water quality. In contrast, biological contamination specifically targets the microorganisms that can directly affect human health, making the identification of this type of contamination crucial for food safety and regulatory compliance.