Food contamination occurs when harmful substances or microorganisms enter food, rendering it unsafe for consumption. It can arise from various sources during production, processing, storage, distribution, or preparation. Common contaminants include bacteria (e.g., Salmonella, E. coli), viruses (e.g., norovirus), parasites (e.g., Toxoplasma), chemicals (e.g., pesticides, heavy metals), and physical objects (e.g., glass, metal). Understanding the different types of food contamination helps establish preventive measures and ensure food safety.
