How would you define a virus in the context of food safety?

In the context of food safety, a virus is best defined as an extremely small, highly infectious pathogen. Viruses are unique microorganisms that can replicate only inside the living cells of a host. They are significantly smaller than bacteria and cannot be seen with a standard microscope, making them challenging to detect and manage in food safety.

The infectious nature of viruses is a critical concern in food safety, as they can be transmitted through contaminated food and water, or by direct contact with infected individuals. Common examples of viruses that affect food safety include norovirus and hepatitis A. Understanding that viruses are infectious agents that can cause illness even in minute quantities underlines the importance of proper hygiene practices and food handling protocols to prevent outbreaks and maintain public health.