What is the main precaution to avoid viral contamination in food?

The main precaution to avoid viral contamination in food is hygienic handling practices. This is crucial because viruses, unlike bacteria, are not removed or killed by cooking. Therefore, proper personal hygiene, such as regular handwashing, wearing gloves, and preventing cross-contamination, plays a pivotal role in reducing the risk of viral pathogens reaching food products.

Elderly, infants, and those with compromised immune systems are particularly vulnerable to viral infections, which makes it vital that food handlers recognize the significance of hygiene in preventing the transmission of viruses like Norovirus and Hepatitis A.

While other options like proper cooking, using preservatives, and cold storage are essential for controlling microbial growth and extending shelf life, they are not as effective in combatting viruses since they might survive cooking temperatures or remain in food through improper handling practices. Therefore, the emphasis on hygienic practices directly addresses the primary means of preventing viral contamination.