What are the main types of food contaminants?

The correct answer identifies biological, chemical, and physical contaminants as the main types of food contaminants.

Biological contaminants include microorganisms such as bacteria, viruses, and parasites that can cause foodborne illnesses. These are often the primary concern in food safety because they can proliferate in food and lead to serious health issues if ingested.

Chemical contaminants encompass a wide range of substances that could potentially contaminate food, including pesticides, food additives, and naturally occurring toxins. The presence of harmful chemicals can occur through improper food handling, agricultural practices, or environmental pollution, making it crucial for food safety measures to address these risks.

Physical contaminants refer to any foreign objects that may inadvertently end up in food during the production process. These can include pieces of glass, metal, plastic, or bone, which not only pose choking hazards but can also lead to injuries.

Recognizing these three categories is essential in food safety practices, as they guide food handlers and safety professionals in identifying sources of contamination, implementing prevention strategies, and responding effectively to food safety incidents. Other options, while they do mention forms of contaminants, do not comprehensively cover the main categories recognized in food safety.