Biological Hazards In Food Definition. In the first issue of the newsletter, we have mentioned that a hazard can be classified as a substance or agent present in food with the potential to cause an adverse health effect to the consumer. The main biological hazards of concern in food safety are pathogenic bacteria, viruses, and parasites.
Biological hazards are organisms, or substances produced by organisms, that pose a threat to human health. Codex defines a hazard as being “a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.” This last issue of the series on biological hazard in food will focus on parasites, which consist.
A biological hazard is a danger stemming from an organic source.
History and introductionfood safety is one of the main objectives related to public health protection. A biological hazard is caused by biological waste, such as medical waste, micro organisms, viruses, etc. This last issue of the series on biological hazard in food will focus on parasites, which consist. Occupations that deal with plants or animals or their products or with food and food processing may expose workers to biological hazards.