Ace the Certified Dietary Manager (CDM) Exam 2025 – Fuel Your Future with Confidence!

The main risk associated with biological hazards is the infection by harmful microorganisms. Biological hazards refer to bacteria, viruses, parasites, and other pathogens that can contaminate food and pose health risks to consumers. When foods are improperly handled, stored, or cooked, these microorganisms can multiply and lead to foodborne illnesses.

Understanding this risk is crucial for food safety management. For example, the presence of harmful pathogens in food can result in outbreaks of diseases that may affect many people, leading to severe health consequences and potential hospitalization. Hence, recognizing and controlling biological hazards play a fundamental role in maintaining food safety and protecting public health.

In contrast, while other options like physical contamination and nutrient availability are significant considerations in food safety and quality, they do not pertain directly to the biological risks posed by microorganisms. Excessive cooking times, while affecting food quality, do not specifically address the risk of infection from biological hazards, as certain pathogens can survive even with longer cooking if not at the right temperature.