Biological hazards refer to living organisms or substances produced by living organisms that can pose a threat to human health when present in food, water, or the environment. These hazards include various microorganisms, such as bacteria, viruses, parasites, fungi, and their toxins or byproducts.

Examples of biological hazards include pathogenic bacteria like Salmonella, Escherichia coli (E. coli), Campylobacter, and Listeria monocytogenes, which can cause foodborne illnesses. Viruses such as norovirus, hepatitis A, and certain strains of the influenza virus can contaminate food or water sources, leading to viral infections. Parasitic organisms like Cryptosporidium, Toxoplasma, and Giardia can also contaminate food, water, or soil, causing parasitic infections. Additionally, certain molds and fungi produce toxins known as mycotoxins, which, when present in food, can cause health issues.

Biological hazards can enter the food supply chain at various stages, from production and processing to preparation and consumption. Controlling and preventing these hazards involve implementing strict hygiene practices, proper food handling, cooking to adequate temperatures, maintaining clean environments, and following established food safety protocols. Identifying and mitigating biological hazards are crucial steps in ensuring food safety and minimizing the risk of foodborne illnesses.