Which of the following is NOT a common food contaminant?

The correct answer is clean utensils because they are essential for ensuring food safety and preventing contamination. Clean utensils are designed to minimize the risk of introducing harmful substances or microorganisms into food. In contrast, pathogenic microorganisms, pesticide residues, and chemical additives can all pose significant risks to food safety.

Pathogenic microorganisms can lead to foodborne illnesses, while pesticide residues can contaminate food products, potentially causing health issues. Chemical additives may alter food properties but can also introduce contaminants if not used properly. Therefore, clean utensils are a vital part of food handling practices, underscoring the importance of maintaining cleanliness in the food preparation environment. This makes them the clear choice for something that is not a contaminant.