What are biological toxins?

Biological toxins refer to poisons created by various living organisms, including certain plants, animals, fungi, or bacteria. These toxins can pose significant health risks to humans and animals if ingested, inhaled, or absorbed through the skin. Biological toxins are a crucial area of study in food safety and sanitation, as they underscore the importance of proper food handling and preparation practices to prevent foodborne illnesses.

Understanding that these toxins can originate from natural sources, such as poisonous mushrooms or the venom from certain animals, is vital. Some bacteria, like Clostridium botulinum, produce potent toxins that can cause severe illness or even death if food contaminated with them is consumed. This knowledge is essential for ensuring that food safety practices effectively mitigate the risk associated with these natural poisons.

The other options do not accurately describe biological toxins. Natural additives in food do not inherently include harmful substances, vitamins produced by bacteria are beneficial and not toxic, and artificial chemicals used in food preservation are man-made and do not classify as biological toxins.