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The type of food contaminant that pertains to living things, such as bacteria and viruses, is biological. Biological contaminants are harmful microorganisms that can cause foodborne illnesses when ingested. These include pathogens like bacteria (such as Salmonella and E. coli), viruses (like Norovirus), parasites, and fungi. It’s essential to recognize biological contaminants because they can multiply rapidly in the right conditions and pose serious health risks.

While physical contaminants refer to foreign objects like hair, glass, or metal shards that can inadvertently get into food, and chemical contaminants involve harmful substances such as pesticides or cleaning agents that can contaminate food, these do not include living organisms. Cross-contamination is a process where harmful microorganisms are transferred from one food or surface to another, but it is not a type of contaminant itself. Understanding the nature of biological contaminants is critical for food safety and hygiene practices in any food service operation.