Certified Dietary Manager (CDM) 2025 – 400 Free Practice Questions to Pass the Exam

The impact of biological hazards on public health is significant and primarily manifests through the potential to cause foodborne illnesses. Biological hazards include pathogens such as bacteria, viruses, parasites, and fungi that can contaminate food and water supplies. When these harmful microorganisms are ingested, they can lead to various illnesses, ranging from mild gastroenteritis to severe, life-threatening conditions.

The presence of biological hazards in food products poses serious risks for individuals, especially vulnerable populations such as the elderly, young children, pregnant women, and people with weakened immune systems. Effective prevention and control measures, such as proper cooking, storage, and hygiene practices, are essential to minimize the risk of these contaminants. This understanding is critical for those working in food service and safety, emphasizing the importance of monitoring and managing biological hazards to protect public health.

Other options suggest either misunderstandings or inaccuracies about biological hazards. For instance, while some may argue that organisms can lead to improved immune responses, this is not the main focus of public health concerns regarding biological hazards. The idea that biological hazards are harmless unless ingested contradicts the fact that many pathogens can also be transmitted through contact or aerosol routes. Finally, while biological hazards can influence food preservation methods, the direct association with foodborne