Which type of food contaminant is primarily responsible for foodborne infections?

The primary type of food contaminant responsible for foodborne infections is biological contaminants. Biological contaminants include microorganisms such as bacteria, viruses, parasites, and fungi, which can lead to illnesses when ingested. These pathogens can multiply rapidly in food under the right conditions, potentially resulting in foodborne illness outbreaks.

Understanding the significance of biological contaminants is crucial for food safety management, as controlling their presence through proper food handling, cooking, and storage practices is essential to prevent infections. For example, proper cooking temperatures can kill bacteria, while good hygiene can prevent viruses from spreading.

While chemical contaminants (like pesticides or cleaning agents), physical contaminants (such as bone fragments or plastic pieces), and environmental factors can contribute to food safety risks, they do not directly cause infections in the same way that biological contaminants do.