What distinguishes viruses from bacteria in terms of foodborne illness?

Viruses are fundamentally different from bacteria in several ways, particularly in the context of foodborne illnesses. One of the most distinguishing characteristics is their size and their inability to grow in food. Viruses are indeed smaller than bacteria, and they lack the cellular structure necessary for growth and reproduction seen in bacteria. Instead of growing in food, viruses require a living host to replicate, which is a critical aspect in understanding how they cause illness.

When a person consumes food contaminated with a virus, the virus invades the host's cells to propagate. This contrasts with bacteria, which can grow and multiply within food itself, potentially leading to higher levels of contamination if food is stored improperly. The understanding of viruses being unable to grow in food is crucial in food safety practices to prevent viral outbreaks. Knowing that viruses need a living host helps food handlers focus on preventing contamination through hygiene and proper handling rather than just temperature control that is effective against bacteria.