Types of Food Contaminants
The things that contaminate food can either exist in the food naturally(inherent) or be added to it at some point before it is eaten (introduced), and they can either be dead (non-biological) or living (biological).
Food contaminants may be:
Inherent,
Introduced,
Non-biological,
Biological.
Inherent food contaminants are those contaminants that occur or exist in the food naturally. Red kidney beans, for example, naturally contain a toxic compound and can make people ill if they are not cooked correctly. Properly handled, the food is safe.
Introduced food contaminants are those contaminants that they are somehow added to the food. This might (for example) be a pesticide or similar chemical used when growing fruits or vegetables that can make people ill if not properly washed off, or something that falls into the food, such as an insect or false fingernail.
Non-biological food contaminants are things that are not alive. They are derived from living organisms or enzymes. Please note glass, plastic packaging material, and cleaning fluids that do not have active enzymes in them are types of non-biological food contaminants.
Biological food contaminants are living organisms, microorganisms, or enzymes.
Pests, bacteria, and cleaning fluids that have active enzymes in them are examples of biological food contaminants.