What type of hazard do fungi represent in food safety?

Fungi represent biological hazards in food safety because they are living organisms that can produce harmful effects, particularly in the form of foodborne illnesses and mycotoxins. Fungi, which include molds and yeasts, can grow on various foods, often leading to spoilage. Certain molds, for example, can produce mycotoxins—poisonous substances that can cause serious health issues when ingested.

Understanding that fungi are classified as biological hazards is crucial for food safety practices. It emphasizes the importance of proper food handling, storage, and sanitation to prevent fungal growth and ensure the safety of food products. By recognizing fungi as a biological risk, food handlers can implement effective control measures, such as monitoring environmental conditions (like temperature and humidity) that favor fungal growth and ensuring that food is stored and cooked properly to minimize the risk of contamination.