Which of the following is an example of a biological hazard in food?

Biological hazards in food refer to harmful microorganisms or pathogens that can contaminate food and cause illness. Bacteria are a major category of biological hazards, as they multiply rapidly in certain conditions and can lead to foodborne illnesses. Common examples of harmful bacteria include Salmonella, E. coli, and Listeria, all of which can be present in improperly handled or undercooked foods.

The presence of bacteria represents a direct risk to human health, making it crucial for food service establishments to implement proper hygiene practices, cooking methods, and food storage techniques to minimize the risk of bacterial contamination. Efforts such as regular handwashing, maintaining clean surfaces, and cooking foods to the correct internal temperatures are essential in controlling biological hazards associated with food.