Contamination of food items by other living organisms is known as:
a physical contamination
b biological contamination
c chemical contamination
d all of the above

A common description of a risk is relevant to food safety is conditions or contaminants that can produce sickness or distress. Biological hazards introduce microorganisms so as bacteria, germs, fungi, parasites, and epiphytes. Unusual of these are pathogens or may create toxins.

some fungi obtain their nutrients from a living host (plant or animal) and are called most biotrophic fungi have fairly narrow host ranges—they are specialized on a limited called rhizomorphs that allow the fungus to grow from one tree to another. ascospores are formed inside a sac-like structure called an ascus. so your answer is a

answerblank(1); ecological; blank(2); evolutionary;