What is an example of a biological hazard in food?

One example of a biological hazard in food is the presence of pathogenic bacteria such as Salmonella. These bacteria can contaminate food at various stages of production, processing, and handling, leading to foodborne illnesses if consumed.

Salmonella is commonly found in raw meats, poultry, eggs, and unpasteurized dairy products. When these foods are not cooked properly or are cross-contaminated with other foods, the bacteria can multiply and cause infections in humans.

Symptoms of Salmonella infection include diarrhea, vomiting, abdominal cramps, fever, and dehydration. In severe cases, the infection can lead to hospitalization and even death, especially in vulnerable populations such as young children, elderly individuals, and those with weakened immune systems.

To prevent the transmission of Salmonella and other biological hazards in food, it is important to follow proper food safety practices such as cooking food to safe temperatures, avoiding cross-contamination, and practicing good hygiene in the kitchen. Regulatory agencies also have strict guidelines in place to monitor and prevent the presence of pathogens in food products.