What is the definition of a contaminant in food?

A contaminant in food is defined as any substance or object that makes food harmful or objectionable. This definition encompasses a broad range of potential contaminants, including biological contaminants like bacteria and viruses, chemical contaminants such as pesticides or food additives that exceed safe levels, and physical contaminants like pieces of glass or metal. Understanding this definition is crucial for food safety practices, as it highlights the importance of maintaining hygiene and proper handling procedures to prevent contamination that could pose health risks to consumers.

The other choices refer to substances that serve beneficial roles in food. Enhancing flavor, preserving food, and adding nutritional value do not align with the concept of a contaminant, which specifically implies a negative impact on food safety and quality.