What is the primary risk concern when handling contaminated produce?

The primary risk concern when handling contaminated produce is parasite transmission. This risk stems from the potential presence of harmful parasites, such as protozoa, helminths, or nematodes, which can lead to foodborne illnesses. Contaminated produce can carry these organisms from soil, water, or through improper handling during the production process. When consumed, these parasites can cause gastrointestinal issues and other health problems, which is why ensuring the safety of fruits and vegetables is crucial in food safety practices.

While physical injury, food spoilage, and chemical reactions are valid concerns related to food safety, they do not represent the main risk associated with contaminated produce. Physical injuries can occur during handling, but they are unrelated to the contamination itself. Food spoilage pertains to the degradation of food quality over time, which isn’t directly connected to contamination by pathogens. Similarly, chemical reactions could be a concern in some contexts, but they do not specifically highlight the inherent risks tied to the consumption of contaminated produce. In the context of microbial contamination, parasite transmission stands out as the most significant health risk.