A biological, chemical, or physical property or additive that may render meat, poultry, or egg products injurious to human health is called a/an:

• A. Adulterant
• B. Contaminant
• C. Foreign material
• D. Food safety hazard

Answer: (D)

The concept being tested is how we classify factors that could make meat, poultry, or egg products unsafe. A food safety hazard is any biological, chemical, or physical agent or property that could cause illness or injury if present in these foods. This term best fits the definition because it covers the full range of potential risks—bio agents like bacteria, chemical residues, or physical hazards like glass or metal—that might render products injurious to health. Adulterants focus on substances added to deceive or contaminate the product, contaminants describe unwanted substances that are present, and foreign materials are a subset of physical intrusions. In practice, identifying hazards is essential for implementing controls to prevent, eliminate, or reduce risk to acceptable levels.