Final answer:
Bacteria, viruses, parasites, fungi, and plant or seafood toxins are biological contaminants that can cause foodborne illnesses. These living organisms or substances are different from chemical contaminants and must be managed to ensure food safety.
Step-by-step explanation:
Bacteria, viruses, parasites, fungi, and toxins from plants, mushrooms, and seafood are examples of biological contaminants. These contaminants pose various risks to food safety and human health. Unlike chemical contaminants which are substances such as pesticides or heavy metals, biological contaminants are living organisms or substances produced by these organisms that can cause foodborne illnesses.
Examples of illnesses caused by these contaminants include those from Norovirus, Salmonella, Clostridium perfringens, and Campylobacter. Food needs to be handled correctly to reduce the risk of contamination. Overall, biological contaminants have significant implications for public health, especially for food safety.