Also known as a microbiological hazard. In food safety, this term is generally used to refer to the bacteria that pose a risk of causing foodborne illness if they reach a sufficient number of cells on or in food contaminated with them.
A biological hazard is any danger to food safety by the contamination of food with pathogenic bacteria or other naturally occurring toxins.
Refers to the danger of food contamination by disease-causing microorganisms (bacteria, viruses, parasites, or fungi) and their toxins and by certain plants and fish that carry natural toxins. Contamination: he unintended presence of potentially harmful substances, including microorganisms in food.
A hazard that pertains to life organisms, including such things as viruses and toxic materials that living things produce. Eg: animals and bacteria in drinking water.
A biological hazard or biohazard is an organism, or substance derived from an organism, that poses a threat to (primarily) human health. This can include medical waste, samples of a microorganism, virus or toxin (from a biological source) that can impact human health. It can also include substances harmful to animals.