What is the primary concern with biological hazards in food safety?

The primary concern with biological hazards in food safety is their role as key contributors to foodborne illnesses. Biological hazards include harmful microorganisms such as bacteria, viruses, parasites, and fungi that can contaminate food and lead to serious health issues when consumed. The impact of these microorganisms can range from mild gastrointestinal discomfort to severe illness or even death, highlighting the importance of proper food handling and safety measures.

These hazards pose a significant threat to public health, making it crucial for food safety management practices to focus on preventing contamination and ensuring that food is safe for consumption. By addressing biological hazards effectively, the food industry can help reduce the incidence of foodborne illnesses, thereby protecting consumers and promoting overall public health.