Which statements regarding viruses are true?

The statement that viruses use food as a carrier is accurate. Unlike bacteria, which can grow and reproduce in food, viruses do not have the capability to grow or multiply outside of a living host. Instead, they can be present in food and are transmitted through consumption, hence acting as carriers rather than agents of growth.

When food becomes contaminated with viruses, often through the handling by an infected person or through contact with contaminated water or raw ingredients, it can lead to foodborne illnesses when ingested. This makes the understanding of viruses’ role as carriers crucial in food safety, emphasizing the importance of personal hygiene and proper food handling practices to prevent their transmission.

In contrast, the other statements contain inaccuracies because viruses do not grow in food, Shigella is a type of bacteria, not a virus, and while food workers who are ill can transmit viruses, the statement does not fully encapsulate the broader context of virus transmission through various means beyond just food workers. Understanding the specific characteristics and behaviors of viruses in the context of food safety is essential for effective prevention strategies.