Which practice is crucial in preventing foodborne illness from viruses?

Regular handwashing is a critical practice for preventing foodborne illness caused by viruses. Many viruses that lead to foodborne illnesses, such as norovirus and hepatitis A, can be easily spread through contaminated hands. The transfer of pathogens from hands to food occurs when food handlers do not wash their hands properly after using the restroom, handling raw food, or touching surfaces that may harbor viruses. Consistent and proper handwashing can significantly reduce the presence of these harmful viruses on hands before food is prepared or served, making it an essential practice in food safety.

Thoroughly cooking food, while important for eliminating bacteria and parasites, is less effective against viruses that may not be killed by cooking temperatures. Using gloves does provide a barrier between hands and food, but it is not a substitute for handwashing. Avoiding cross-contamination is vital for preventing the spread of bacteria, but it is not specifically targeted at reducing the risk of viral transmission. Thus, regular handwashing stands out as the most important method in controlling viral foodborne illness.