Norovirus is the leading cause of foodborne illness outbreaks in the U.S. Which characteristic makes it especially difficult to control compared to most bacterial pathogens?

Norovirus is the leading cause of foodborne

Multiple choice — select the best answer

AIt produces heat-stable toxins that survive cooking temperatures
BIt multiplies rapidly in the temperature danger zone between 41°F and 135°F
CIt requires fewer than 20 viral particles to cause infection and can persist on surfaces for weeks
DIt forms protective spores that resist chlorine-based sanitizers

✓ Correct answer: C. It requires fewer than 20 viral particles to cause infection and can persist on surfaces for weeks Norovirus has an extremely low infectious dose (as few as 18 viral particles) and can persist on hard surfaces for days to weeks; unlike bacteria, it does not replicate in food, but infectious quantities are deposited during handling by ill workers.

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Norovirus is the leading cause of foodborne illness outbreaks in the U.S. Which characteristic makes it especially difficult to control compared to most bacterial pathogens?

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