Potential biological hazards: bacteria, molds, yeasts, viruses, parasites, fish and shellfish as sources of toxic compounds, and pests (birds, insects, and rodents) as carriers of pathogens. Potential chemical hazards: toxic plant material, intentional/unintentional food additives, insecticides, pesticides, other agricultural chemicals, antibiotic or other drug residue, food allergens, food intolerances, excessive addition of nutrients, and anti-nutritional factors. Potential physical hazards: glass, wood, stones, metal, packaging materials, bones, and personal effects.