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Contaminants may include bacteria, fungi, viruses, and bacterial endotoxins. Their presence can lead to infections or toxic reactions, product rejection, or recalls. Risk reduction combines environmental controls, personnel hygiene and aseptic technique, equipment and process controls, and suitable cleaning and disinfection practices. Closed systems and HEPA-filtered air can help limit exposure. Preservatives may inhibit growth after opening, but they do not replace sterilization. Sterility, total viable count (TVC), and LAL testing are among the methods used to assess contamination. GMP programs also rely on documentation, cleaning validation, and staff training, within regulatory frameworks such as USP, ICH, and WHO GMP.