Food contamination refers to the presence of harmful substances or pathogens in food products that can cause illness or harm to consumers. Contamination can occur at any stage of the food production process, including during farming, processing, transportation, storage, and preparation. Common sources of food contamination include bacteria, viruses, parasites, chemicals, and foreign objects. Contaminated food can lead to outbreaks of foodborne illnesses, such as Salmonella, E. coli, and Listeria. Research in this area focuses on identifying sources of contamination, developing methods to detect and prevent contamination, and improving food safety regulations and practices to protect public health.