Final answer:
Biological contaminants in a salad causing foodborne illness could include bacteria such as E. coli or Salmonella, which are often linked to produce and can cause severe health issues like bloody diarrhea and kidney failure. Proper food safety practices are essential for prevention.
Step-by-step explanation:
Possible Biological Contaminants in Salad
When customers contract a foodborne illness from a salad, a possible biological contaminant in the food could be bacteria such as E. coli or Salmonella. Contamination can occur through various means, often involving contact with animal waste or improper food handling. For instance, a notable outbreak in Germany was linked to E. coli contamination of vegetable sprouts, caused by a new serotype that produced Shiga toxin. Such toxins can lead to severe health issues including bloody diarrhea and, in extreme cases, kidney failure. Another common source of foodborne illness is Listeria monocytogenes, found in meats, raw cheeses, and vegetables.
It is important to follow proper food safety practices, such as thorough washing and appropriate cooking of foods, in order to prevent these types of foodborne illnesses.