Food contamination refers to the presence of harmful substances or microorganisms in food that can cause illness or injury to the consumer. Contamination can occur at any point along the food production chain, including production, processing, distribution, and preparation. There are several types of food contaminants, including:

• Biological contaminants: These include microorganisms such as bacteria, viruses, and parasites that can cause foodborne illnesses.

• Chemical contaminants: These include harmful chemicals such as pesticides, heavy metals, and cleaning agents that can enter the food supply chain through various means.

• Physical contaminants: These include foreign objects such as glass, metal, or plastic that can accidentally contaminate food during production or processing.

• Allergenic contaminants: These include substances that can cause an allergic reaction in some people, such as peanuts or shellfish.

Contamination can occur due to a variety of factors, including poor food handling practices, improper storage, and environmental factors such as contaminated water or soil. Preventing contamination requires a combination of measures, including proper sanitation, temperature control, and avoiding cross-contamination between raw and cooked foods. Food businesses are mandated to establish controls and monitoring procedures against food contaminants.