Which of the following is considered a category of biological food hazards?

Natural toxins are classified as a category of biological food hazards because they are produced by living organisms, such as plants, animals, and microorganisms. These toxins can pose a significant risk to human health if ingested. For example, certain mushrooms produce toxins that can be deadly, while some fish can accumulate harmful toxins in their tissues. The presence of natural toxins in food items underscores the importance of understanding which foods can cause poisoning and ensuring proper identification and preparation to avoid these hazards.

Water, metals, and pesticides, while they can indeed be hazardous to health, fall under different categories. Water typically relates more to chemical hazards when it comes to safety practices, as it may become contaminated with harmful substances. Metals are classified as chemical hazards, which can lead to poisoning or adverse health effects. Pesticides are also considered chemical hazards due to their toxic properties and potential effects on health and the environment. These distinctions are crucial for understanding the nature of food safety risks and the measures needed to mitigate them.