What is the definition of contamination in the context of food safety?

The definition of contamination in the context of food safety refers specifically to the presence of harmful substances in foods. This includes biological contaminants such as bacteria, viruses, and parasites, as well as chemical contaminants like pesticides and heavy metals, and physical contaminants such as foreign objects. The key focus in food safety is to prevent any harmful substances from being present in food products that could pose health risks to consumers.

Understanding contamination is crucial for HACCP (Hazard Analysis Critical Control Points) systems, where identifying and controlling hazards is essential to ensuring food safety. Other options such as introducing flavors, cooking processes, or combining various food types do not accurately capture the importance of contamination in terms of potential health risks associated with unsafe food products.