Which of the following is a category of food contaminants?

The category of food contaminants includes biological, chemical, and physical contaminants, which fall under distinct classifications of potential hazards present in food.

Biological contaminants encompass harmful microorganisms such as bacteria, viruses, fungi, and parasites that can cause foodborne illnesses. These are often the most common and serious form of contamination, as they can proliferate in food and lead to significant health risks.

Chemical contaminants refer to substances that can cause harm if ingested, which include pesticides, food additives, and residues from processing. These substances can originate from agricultural practices, food manufacturing processes, or improper use of chemicals in food preparation.

Physical contaminants consist of foreign objects that inadvertently find their way into food products. These can include items like glass shards, metal fragments, or wood pieces that may pose choking hazards or cause injury during consumption.

Recognizing all these categories is crucial for ensuring food safety and proper nutrition, making "All of the Above" the comprehensive choice that accurately reflects the diversity of food contaminants. Each type requires different preventive measures and controls in food production and handling to protect public health.