Which types of hazards can cause contamination of food?

The types of hazards that can cause contamination of food are categorized into biological, chemical, and physical hazards.

Biological hazards include microorganisms such as bacteria, viruses, and parasites that can cause foodborne illnesses. These pathogens can multiply rapidly in certain conditions, leading to contamination that poses a risk to health.

Chemical hazards refer to harmful substances that may enter food from various sources, including food additives, pesticides, cleaning agents, and contaminants resulting from food processing. If not properly managed, these chemicals can lead to toxic reactions in consumers.

Physical hazards encompass foreign objects that can inadvertently get mixed into food, such as metal shards, glass, or plastic pieces. These can cause injuries when ingested and can compromise food safety.

The other options present categories that are less relevant to food safety hazards. Perishable, non-perishable, and processed refer to food types based on their shelf life and handling, while natural, synthetic, and artificial pertain to the origins of food products rather than hazards. Lastly, visible, invisible, and transient focus on the perception and duration of contaminants rather than categorizing them as hazards.