Which hazard may occur naturally or be introduced during food processing?

The correct answer is biological hazards. Biological hazards refer to microorganisms such as bacteria, viruses, parasites, and fungi that can contaminate food and lead to foodborne illnesses. These hazards can occur naturally in food products or can be introduced during food processing through improper handling, cross-contamination, or inadequate cooking practices.

In food processing environments, conditions such as temperature, humidity, and contact with contaminated surfaces can facilitate the growth of these harmful microorganisms, presenting a significant risk to food safety. Understanding and managing biological hazards is crucial for ensuring that food remains safe for consumption, as these hazards can have serious health implications if consumed.

Chemical hazards involve substances that can cause harm through ingestion, such as pesticides or food additives, while physical hazards refer to foreign objects that can contaminate food, such as bone fragments or metal shards. Environmental hazards encompass broader risks related to external conditions but do not specifically pertain to foodborne pathogens. Thus, biological hazards are unique in their direct relation to the natural or introduced risks associated with food safety in processing environments.