microbiological hazards

Microbiological hazards refer to harmful microorganisms, such as bacteria, viruses, fungi, and parasites, that can pose risks to human health. These hazards can contaminate food, water, and surfaces, leading to illnesses if ingested or encountered. Common examples include Salmonella in undercooked chicken, E. coli in contaminated vegetables, or viruses like norovirus from contaminated surfaces. Proper hygiene, cooking practices, and food storage can help prevent these hazards, ensuring safety in our environment and diet. Recognizing and managing microbiological hazards is crucial for maintaining public health.