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BACTERIA The first biological hazard to food safety is bacteria. Many species of bacteria can develop in food items. These bacteria spoil the food by releasing poisonous toxins into it. Food poisoning is mainly caused by the bacterium named Salmonella . Staphylococcus aureus, Listeria

monocytogenes, and Vibrio parahaemolyticus are all examples of food- spoiling bacteria.

VIRUSES The second biological hazard that disturbs food safety is viruses. Viruses can lead to many forms of infections in the human body. Some diseases caused by viruses can be extremely dangerous. The most common viruses are hepatitis A rotavirus, norovirus, and Norwalk virus. Viral infections are a common cause of illness in people. PARASITES Parasites pose another biological hazard to food and are also responsible for several diseases. They are easily found in adulterated food, as they grow in unhygienic conditions. In earlier times,

PREVENTION OF BIOLOGICAL HAZARDS Biological hazards can be reduced with proper prevention. Storing food at low temperature in the refrigerator can increase its life. Keep your refrigerator clean and uncluttered. Cooking, dehydration, and proper packing of food, proper hygiene, and adding preservatives all help in protecting food from biological hazards. There are also many food processing methods for protecting food from the damage caused by these factors.

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