What are biological toxins?

Biological toxins refer to naturally occurring poisonous substances that can result in foodborne intoxication when ingested. These toxins are often produced by certain plants, fungi, algae, or bacteria. For example, toxins like those produced by certain mushrooms or the bacteria Clostridium botulinum are well-known for their potential to cause severe illness when contaminated food is consumed.

This understanding of biological toxins is crucial for food safety management, as they can be difficult to detect and may not alter the appearance, taste, or smell of food, making it essential for food handlers and managers to be aware of potential sources and the conditions under which these toxins can develop. Recognizing that these toxins occur naturally highlights the importance of proper food sourcing, preparation, and storage techniques to minimize risk and ensure food safety for consumers.