Final answer:
Food can be contaminated through chemical contaminants, biological pathogens, and physical adulteration. Chemicals may arise from pesticides and environmental toxins, biological hazards include germs like Norovirus and Salmonella, and physical contaminants include foreign objects like metal pieces.
Step-by-step explanation:
Three types of hazards that can find their way into food are chemical contaminants, biological pathogens, and physical contaminants. Chemical contaminants include agrochemicals like pesticides and environmental pollutants. Biological pathogens consist of various disease-causing germs such as Norovirus, Salmonella, Clostridium perfringens, and Campylobacter, which are common in foodborne illnesses. Lastly, physical contaminants may be foreign bodies such as glass, metal fragments, or even insects that inadvertently get into food during processing.
Food becomes contaminated through various means such as poor hygiene practices, cross-contamination between foods, and improper temperature control during handling and storage. Avoiding these issues is crucial for preventing the spread of foodborne diseases. Food safety practices such as regular handwashing, proper cooking, and adequate storage temperatures are vital in protecting consumers from these hazards.