Final answer:
Potentially hazardous food contains toxins, pathogens, or foreign bodies that can cause foodborne illness. Examples include environmental contaminants like pesticides, microorganisms like Clostridium botulinum, and improper food handling processes. Practices like proper hygiene and temperature control are essential for preventing foodborne diseases.
Step-by-step explanation:
Food must have certain characteristics to be considered potentially hazardous. This includes the presence of toxins, pathogens, or foreign bodies that can cause foodborne illness. Toxins can originate from environmental contaminants like pesticides, be produced by microorganisms such as botulism from Clostridium botulinum, or occur naturally as in some species of mushrooms. Foodborne pathogens like E. coli O157:H7 can cause severe gastrointestinal diseases and are commonly found in items that are improperly processed, handled, or stored. Prevention of foodborne illness requires proper hygiene, preventing cross-contamination, and maintaining appropriate food storage temperatures. Government agencies like the FDA enact measures to safeguard the food supply, but maintaining food safety also relies on good practices at home.