The presence or growth of microorganisms is a type of biological hazard.
Biological hazards are organisms or substances produced by organisms, that pose a threat to human health. They are a major problem in food processing as they are the source of most foodborne illness outbreaks.
Sources of biological hazards can be bacteria, viruses, insects, plants, birds, animals, and humans. These causes can cause a variety of health effects, from skin irritation and allergies to infections (tuberculosis, AIDS, etc.) and cancer.
Organic dangers are organisms or materials produced by organisms, that pose a threat to human health. They may be a prime difficulty in meal processing due to the fact they cause maximum food-borne illness outbreaks.
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