What type of hazard can lead to food contamination from improper storage?

Biological hazards are a primary concern when it comes to food contamination resulting from improper storage. This type of hazard refers to harmful microorganisms such as bacteria, viruses, and parasites that can grow or proliferate in food items if they are not stored at the correct temperature or conditions. For instance, if perishable foods are not refrigerated promptly or stored at improper temperatures, it creates an environment where bacteria like Salmonella or E. coli can thrive, increasing the risk of foodborne illnesses.

Understanding the conditions that contribute to biological hazards is crucial for effective food safety management. This includes maintaining proper refrigeration, avoiding cross-contamination, and adhering to storage guidelines that limit the growth of harmful microorganisms. It is essential to recognize that while other hazards like physical or chemical may also pose risks, it is the biological aspect that is most directly linked with the improper storage of food and the potential for contamination.