What is a biological hazard in food?

A biological hazard is the presence of a harmful bacteria, viruses, parasites, fungi and/or biological toxins in food. It is important to state that harmful bacteria exist everywhere but it is when conditions are right for them to grow - at an exponential rate - is when they can cause illness and in some cases death. read more

Biological hazard. Biological hazards, also known as biohazards, refer to biological substances that pose a threat to the health of living organisms, primarily that of humans. This can include medical waste or samples of a microorganism, virus or toxin (from a biological source) that can affect human health. read more

directly affect food safety, they are not included in a HACCP plan. Objective: • Awareness of: Biological hazards Chemical hazards Physical hazards • Characteristics of certain microorganisms Definition: Hazard: a biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control. read more

Food hazards can be divided into three main categories: biological, chemical and physical. In this issue, we are going to give you some more information on biological hazards. Biological Hazards. Biological hazards are biological agents that have the capacity to cause harmful effects in humans. read more

Overview of Biological Hazards. Reported by Mr. Johnny CHU, Scientific Officer, Risk Assessment Section, Centre for Food Safety. Hazards. In the first issue of the newsletter, we have mentioned that a "hazard" can be classified as a substance or agent present in food with the potential to cause an adverse health effect to the consumer. read more