Which of the following is considered a physical contaminant?

A physical contaminant refers to foreign objects in food that can cause harm to consumers. In this context, wood or metal fragments fit the definition of a physical contaminant because they are tangible, solid items that can inadvertently end up in food products during the preparation, cooking, or packaging processes. Their presence poses a risk of injury if ingested, which is why maintaining a clean and safe food preparation environment is crucial.

On the other hand, mold residues, chemical residues from cleaners, and natural toxins from fish are categorized differently. Mold residues are biological contaminants as they arise from mold growth. Chemical residues from cleaners represent chemical contaminants since they involve substances that can cause poisoning or allergic reactions. Natural toxins from fish, such as those that can occur in certain types of seafood, are also biological in nature. Understanding these classifications is essential for effective food safety management.