Which of the following is the leading cause of foodborne illnesses?

Viruses are indeed considered the leading cause of foodborne illnesses. Unlike bacteria, which can multiply and produce toxins, viruses are much smaller and require a living host to replicate. Common foodborne viruses include Norovirus and Hepatitis A, which can easily spread through contaminated food and water or through food handlers who do not practice proper hygiene.

Understanding the role of viruses in foodborne illnesses underscores the importance of measures like handwashing and proper food handling techniques to prevent their spread. In contrast, while bacteria, parasites, and fungi can also lead to foodborne illnesses, they do not reach the same prevalence as viruses in terms of reported cases. This highlights the critical need for focus on virus-related prevention strategies in food safety education.