Which microorganism is considered a biological hazard in food?

Bacteria are considered a biological hazard in food because they are living organisms that can cause foodborne illness when ingested. These microorganisms can multiply rapidly under the right conditions, particularly in food that is improperly stored or handled, leading to contamination.

Biological hazards include other organisms as well, such as viruses, parasites, and fungi; however, bacteria are one of the most common and concerning due to their potential to cause serious health issues like food poisoning. Understanding the risks associated with bacteria is fundamental for food safety and hygiene practices, which aim to prevent contamination and ensure food is safe for consumption. Recognizing bacteria as a biological hazard is critical in the food industry to implement effective prevention and control measures.

Other options, while relevant in different contexts, do not fit the definition of a biological hazard. Dust particles are considered physical contaminants, sanitizers are chemical agents used for cleaning, and metal shavings pose a physical hazard as well.