How do foodborne viruses differ from bacteria?

Viruses differ from bacteria primarily in their ability to reproduce. Viruses do not possess the machinery necessary for reproduction and must rely on a host organism to multiply. This means that while bacteria can grow and reproduce independently in suitable environments (including on food), viruses cannot. Instead, viruses enter host cells, hijacking their reproductive processes to create new virus particles.

This distinction is crucial in food safety because it affects how we understand the transmission of foodborne illnesses. Knowing that viruses cannot multiply in food helps inform food handling and safety practices, as the presence of a virus in food can lead to illness, but the virus will not increase in quantity without a living host.

The understanding that viruses do not multiply in food is an essential principle in managing food safety and preventing foodborne illnesses, emphasizing the need for good hygiene practices to avoid contamination.