What type of contaminant is classified as a pathogen?

A pathogen is classified as a biological contaminant. Pathogens are microorganisms, such as bacteria, viruses, and fungi, that can cause illness in humans when ingested through contaminated food or water. Understanding this classification is critical in food safety because it highlights the need for proper hygiene, cooking, and food handling practices to prevent foodborne illnesses.

In contrast, chemical contaminants are typically substances like pesticides or food additives that can cause harm if they come in contact with food. Physical contaminants are external objects such as hair, glass, or metal shards that can accidentally enter food, posing a choking hazard or injury risk. Nutritional elements themselves do not act as contaminants; rather, they refer to the dietary components essential for health. Recognizing the distinction between these types of contaminants is vital for effective food safety management.