Which of the following is an example of a physical contaminant?

Physical contaminants refer to foreign objects that inadvertently enter food and can cause harm or injury if consumed. In this case, bones in chili are a prime example of a physical contaminant. When bones are present in the dish, they pose a risk of choking or injury to the consumer and can negatively impact the dining experience.

The other options do not fit the definition of physical contaminants. Bacteria in meat refers to biological hazards that can cause foodborne illnesses, while chemicals in food represent chemical hazards that can result from improper use of cleaners or pesticides. Pests in the kitchen indicate a sanitation issue that can lead to contamination but are not considered physical contaminants when looking at what may directly affect the food served.