What defines contamination in food?

The definition of contamination in food primarily revolves around the presence of harmful substances that were not originally part of the food product. This includes hazardous substances such as pathogens, chemicals, or other harmful agents that can pose a risk to health. Contamination occurs when these substances are introduced to food through various means, such as improper handling, environmental exposure, or cross-contamination with other contaminated items.

While other options may relate to factors affecting food quality or safety, they do not specifically address the concept of contamination as it pertains to hazardous substances. The presence of additional food ingredients might simply indicate a modified recipe rather than contamination. Excess moisture could lead to spoilage but doesn’t itself define contamination. Similarly, foreign flavors can affect the sensory attributes of food but do not inherently signify a dangerous contamination scenario. Therefore, the precise definition that aligns with food safety is the presence of a hazardous substance not originally present, as it directly relates to the risk of illness or injury from consuming that food.