Which of the following is a biological hazard in food safety?

A biological hazard in food safety refers to any harmful organism or substance produced by a living organism that can cause illness or injury. Bacteria are one of the primary biological hazards, as they can multiply rapidly in food if it is not stored or cooked properly. Certain strains of bacteria can lead to serious foodborne illnesses, making their presence in food a significant concern for public health.

In contrast, plastic and glass shards are considered physical hazards, as they result from foreign objects contaminating food. Pesticide residues represent chemical hazards, as they involve toxic substances that can remain on food products after agricultural processes. High levels of sodium, while they may pose health risks, do not qualify as a biological hazard since they are related to dietary concerns rather than the presence of harmful organisms.