What type of contamination can be avoided by using gloves when handling food?

Using gloves while handling food primarily helps to prevent biological contamination. Biological contamination refers to the presence of harmful microorganisms such as bacteria, viruses, and parasites that can cause foodborne illnesses. When food handlers wear gloves, it creates a barrier that minimizes direct contact between their hands—where pathogens may reside—and the food.

Gloves are particularly effective when handling raw foods such as meats, poultry, and fresh produce where the risk of transferring microorganisms is elevated. By using gloves, food handlers can reduce the likelihood of pathogens from their skin contaminating the food they are preparing, thus promoting safer food handling practices.

In contrast, other types of contamination have different preventive measures. Physical contamination involves the introduction of foreign objects into food, such as hair or plastic, which gloves do not directly prevent. Chemical contamination pertains to harmful substances such as cleaning agents or allergens, which requires proper labeling and storage rather than just gloving. Psychological contamination relates more to consumer perceptions and psychology rather than direct food safety practices.