What are the three main causes of foodborne contamination?

The three main causes of foodborne contamination are indeed chemical, physical, and biological.

Biological contamination refers to pathogens such as bacteria, viruses, and parasites that can cause illness if ingested. These microorganisms are the most common cause of foodborne diseases.

Chemical contamination involves harmful substances that may be accidentally introduced during food processing or preparation. This can include pesticides, cleaning agents, and food additives that are not used properly.

Physical contamination includes foreign objects like hair, glass, or metal that may inadvertently get into food during its preparation or packaging.

These categories encapsulate the primary ways in which food can become unsafe to consume, emphasizing the importance of proper food handling practices to prevent such contamination. Other options, while they mention relevant factors, do not accurately fit the established categories of contamination. Nutritional factors, for instance, do not directly relate to food safety hazards that can lead to illness.