12 3.1: Contaminants

3.1 CONTAMINANTS

All pathogens are hazards, but not all hazards are pathogens.

As stated in chapter two, there are three types of food hazards: Biological, Physical, and Chemical. These are considered “contaminants.” To contaminate something means to make something impure or unclean (Cambridge Dictionary). While pathogens can cause illness or food poisoning if they have contaminated food, physical and chemical contaminants are also dangerous.