Final answer:
Foodborne illnesses from viruses typically occur through poor hygiene and the fecal-oral route, often due to improper handwashing or consumption of contaminated water or undercooked meat. Norovirus, a common foodborne virus, requires as few as 20 particles to make someone sick. Good food safety practices are essential for prevention.
Step-by-step explanation:
Foodborne illness from viruses typically occurs through poor hygiene and the fecal-oral route, often in situations where food is contaminated with microscopic amounts of stool or vomit. For instance, norovirus, a leading cause of foodborne disease in the United States, can contaminate food when infected individuals do not wash their hands properly after using the bathroom and before handling food. The infectious dose of a virus, which is the amount needed to make someone else sick, can be very small. With norovirus, it takes fewer than 20 virus particles to cause illness.
The spread of foodborne viruses can also happen through consumption of contaminated water or undercooked meat, which is most common in developing countries. The symptoms of foodborne illness can include abdominal pain, nausea, diarrhea, and vomiting, varying in severity from mild discomfort to life-threatening conditions. It's crucial to follow good food safety practices to prevent these illnesses, including regular handwashing and proper food storage and handling.