Final answer:
The main food safety contaminants are biological, chemical, and physical.
Explanation:
The three main food safety contaminants are biological, chemical, and physical. Biological contaminants include pathogens like E. coli and Listeria monocytogenes. Chemical contaminants can be from pesticides residues or additives such as food coloring, while physical contaminants can be foreign objects like glass or metal.
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