What is the term for the risk of food becoming infected by harmful bacteria?

The term that describes the risk of food becoming infected by harmful bacteria is biological hazard. This category encompasses any biological substances that pose a threat to the safety of food, including bacteria, viruses, fungi, and parasites. Biological hazards are significant because they can lead to foodborne illnesses, which can have serious consequences for public health.

Understanding the concept of biological hazards is crucial in food safety management, as it highlights the importance of proper food handling, cooking, and storage practices to prevent bacterial growth and contamination. This awareness helps ensure that food remains safe for consumption and minimizes the risk of infection.

The other hazards mentioned, while also relevant to food safety, do not specifically pertain to bacterial contamination. Physical hazards refer to foreign objects in food, chemical hazards relate to harmful substances that may contaminate food, and mechanical hazards often involve issues with equipment or machinery that impact food safety. Thus, the correct identification of biological hazard emphasizes the focus on microorganisms that can contaminate food.