Which statement is true regarding foodborne viruses?

Foodborne viruses are notably resilient and can survive on surfaces for extended periods. This characteristic allows them to be easily transmitted through cross-contamination and poor hygiene practices. Surfaces that come into contact with contaminated food can harbor these viruses, posing significant risks to food safety. For example, viruses can remain infectious on kitchen countertops, utensils, and other food contact surfaces, making it essential to maintain proper sanitation and handwashing practices.

While cooking can eliminate many harmful bacteria, foodborne viruses, such as norovirus, may not be completely destroyed by cooking methods, especially if foods are consumed raw or undercooked. Additionally, foodborne viruses do not multiply in food like bacteria; they require a living host to replicate, which is unlike the rapid growth that bacterial pathogens can experience. Lastly, foodborne viruses are not limited to raw meat; they can be found in a variety of foods, including fruits, vegetables, and ready-to-eat meals if they become contaminated. Therefore, understanding the behavior of foodborne viruses is crucial in implementing effective food safety practices.