What is an example of a biological food hazard?

An example of a biological food hazard is Salmonella, a type of bacteria that causes one of the most common foodborne illnesses, salmonellosis. Salmonella can be found in a variety of foods, including raw poultry, eggs, beef, and sometimes on fruits and vegetables that have been contaminated.

Infection with Salmonella typically results in symptoms such as diarrhea, fever, abdominal cramps, and vomiting, starting from 6 hours to 6 days after being exposed to the bacteria. The illness usually lasts 4 to 7 days, and most individuals recover without treatment. However, in some cases, the diarrhea may be so severe that the patient requires hospitalization. Young children, the elderly, and individuals with weakened immune systems are more likely to have a severe illness.

Preventing Salmonella infection involves proper food handling and cooking practices, such as:

• Cooking poultry, ground beef, and eggs thoroughly.
• Avoiding raw or undercooked eggs, poultry, and meat.
• Washing hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with raw meat or poultry.
• Avoiding cross-contamination by keeping raw meat separate from other foods.
• Refrigerating perishable foods promptly.