Which type of food hazard is caused by bacteria?

Biological hazards encompass risks associated with living organisms, particularly those that can cause illness in humans. Bacteria are a significant category of biological hazards because they can multiply rapidly in food under favorable conditions, leading to foodborne illnesses. Contaminated food can harbor pathogenic bacteria, which, if ingested, can result in various health issues such as food poisoning.

In the context of food safety, it's crucial to understand that biological hazards also include viruses, parasites, and fungi, but bacteria remain a primary focus due to their prevalence and the severe health risks they pose. Creating awareness about good hygiene practices, proper cooking temperatures, and safe food storage can help mitigate these hazards effectively.

Physical hazards refer to foreign objects in food, chemical hazards relate to harmful substances like cleaning agents or food additives, and allergens are specific proteins that can trigger allergic reactions in sensitive individuals. None of these categories directly involve the risk of illness caused by bacteria as biological hazards do.