What defines a biological hazard?

A biological hazard is defined as a risk that arises from the presence of harmful microorganisms, such as bacteria, viruses, or parasites, which can lead to disease or infection in humans or animals. These biological agents can contaminate food and water, posing significant health risks if consumed or contacted. This definition encompasses a wide range of pathogens that can lead to foodborne illnesses, making it crucial for food safety practices to effectively identify, control, and prevent biological hazards in food handling and preparation.

In the context of food safety, understanding biological hazards is essential for implementing appropriate measures such as proper cooking, storage, and sanitation protocols. This focus helps reduce the likelihood of contamination and protects public health. The other options do not align with the definition of biological hazards, as they either refer to non-biological risks or physical hazards unrelated to microorganisms.