Final answer:
Physical foodborne contaminants include pests, animal waste, and foreign objects like hairs and cigarette butts. Bacterial contamination from sources like Salmonella, E. coli, and Listeria is also a concern, which proper food handling and regulation aim to prevent.
Step-by-step explanation:
Physical foodborne contaminants refer to substances or particles that unintentionally contaminate food, potentially leading to illness if the food is consumed. Some common physical contaminants include pests such as insects, animal feces like mouse droppings, hairs (human or non-human), and other objects like cigarette butts and wood chips. Additionally, foods may be at risk of contamination from environmental sources like lead, especially if stored or cooked in containers with unsafe materials.
Prevention of foodborne illnesses caused by bacterial contamination, such as those from Salmonella, E. coli, and Listeria, involves proper food handling practices. It is essential to cook meats thoroughly, avoid cross-contamination, and maintain food at safe temperatures to decrease the risk of illness. Regulatory bodies such as the U.S. Department of Agriculture and the Food and Drug Administration enforce standards and perform routine testing on food products to ensure their safety from pathogens.