Certified Professional Food Manager (CPFM) Practice Test 2026 - Free CPFM Practice Questions and Study Guide

The term that best describes microorganisms capable of causing illness is "biological contaminant." Biological contaminants include bacteria, viruses, fungi, and parasites that can contaminate food and lead to foodborne illnesses. Understanding this term is crucial for food safety because it highlights the potential hazards that can be present in food products related to improper handling or storage.

In contrast, unprocessed food refers to food items that have not undergone significant changes or industrial processing, which does not directly relate to the presence of harmful microorganisms. Preservatives are substances added to food to prevent spoilage and extend shelf life, and while they play an essential role in food safety, they do not directly represent the harmful microorganisms themselves. Non-pathogenic organisms are those that do not cause disease, thus moving away from the concept of sickness caused by contaminants.

Recognizing biological contaminants is key for food managers to implement safety protocols that reduce the risk of foodborne illness.