Contaminants - What are the three types of contaminants that are a risk to food? Give an example of each.
a) Biological (e.g., bacteria), Physical (e.g., glass), Chemical (e.g., cleaning solution)
b) Biological (e.g., allergens), Radiological (e.g., radioactive substances), Chemical (e.g., pesticides)
c) Allergens (e.g., peanuts), Pests (e.g., rodents), Pathogens (e.g., viruses)
d) Biological (e.g., viruses), Airborne (e.g., pollutants), Chemical (e.g., food additives)