For most food manufacturers, their number one source of claims is from injuries caused by:

The choice identifying biological intoxications as the number one source of claims for most food manufacturers is accurate because biological intoxications are caused by consuming foods that contain toxins produced by microorganisms. Unlike infections, where the pathogens multiply within the body, intoxications involve the ingestion of pre-formed toxins that can lead to immediate and severe health issues. This often results in significant claims against manufacturers, as the consequences can affect large numbers of consumers quickly and can lead to serious illnesses or even fatalities.

In the context of food safety, biological intoxications are a significant concern because they can arise from various sources, including improper food handling, inadequate cooking, or storage techniques that allow the proliferation of bacteria that produce toxins, such as Staphylococcus aureus or Clostridium botulinum. When these toxins are present in food, they can cause widespread outbreaks, leading to legal claims and reputational damage for manufacturers.

Understanding this aspect of food safety is crucial for all food manufacturers, as they must implement rigorous safety protocols to prevent biological intoxications and protect consumers from harm.