While there are many food safety hazards that can cause food contamination, most fall into one of three categories: biological, physical or chemical contamination. In many cases, a single hazard can introduce more than one type of contamination to food
biological-The most common examples of biological contamination include bacteria, viruses, parasites, and fungi.
physical-Common examples of physical contaminants include hair, bandages, fingernails, jewelry, broken glass, metal, paint flakes, bone, the body parts of pests, or pest droppings.
chemical-Examples of chemical contaminants include nitrogen, bleach, salts, pesticides, metals, toxins produced by bacteria, and human or animal drugs. Biological contaminants are organisms in water. They are also referred to as microbes or microbiological contaminants.
