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Food hazards
A food hazard is a biological, chemical or physical agent or condition in food that can cause illness or injury. Hazards may be introduced at many points from production and processing through preparation and serving.
Food hazards are commonly grouped into three broad categories: biological hazards, such as disease-causing bacteria, viruses and parasites; chemical hazards, including natural toxins, allergens, environmental contaminants and pesticide residues; and physical hazards, such as glass, metal or other foreign objects. Understanding the type of hazard helps determine the best way to prevent or control it.
RECOMMENDED RESOURCES
A consumer-oriented overview of how food becomes contaminated and the basic practices that reduce the risk of foodborne illness.
Foodborne Pathogens — U.S. Food and Drug Administration
FDA information and links covering important bacterial, viral and parasitic agents associated with foodborne illness.
Keep Food Safe! Food Safety Basics — USDA Food Safety and Inspection Service
Practical consumer guidance built around Clean, Separate, Cook and Chill.
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