What type of hazard is most commonly associated with foodborne illnesses?

Biological hazards are indeed the category most commonly associated with foodborne illnesses. This is primarily due to the presence of pathogens such as bacteria, viruses, and parasites that can contaminate food and cause sickness. For instance, bacteria like Salmonella and E. coli are notorious for causing outbreaks linked to contaminated food. These biological agents multiply quickly and can be present in a variety of food products, making them a significant concern in food safety.

Understanding biological hazards is crucial in implementing effective food safety practices within a HACCP framework. This includes critical control points for monitoring time and temperature to inhibit pathogen growth, thorough cooking processes to destroy harmful organisms, and proper hygiene practices to prevent cross-contamination.

Other types of hazards, while important in food safety, do not account for the majority of foodborne illnesses to the same extent. Viral hazards might involve contamination through food handlers, but they are generally less prevalent compared to bacterial pathogens. Chemical hazards relate to substances that can be harmful if ingested, such as pesticides or cleaning agents, while physical hazards concern foreign objects in food, such as glass or metal shards. However, these hazards typically do not contribute to the high incidence of foodborne illnesses as biological hazards do.