Most viral food-borne diseases are the result of:

Most viral food-borne diseases are primarily the result of poor personal hygiene practices. This stems from the fact that viruses, such as norovirus and hepatitis A, are often transmitted through contaminated hands, surfaces, or food. Food handlers who do not practice proper hygiene, such as failing to wash their hands after using the restroom or before handling food, can easily spread these viruses to the food they prepare or serve.

When employees do not maintain good personal hygiene, the likelihood of food contamination increases significantly. This is especially critical in food service environments where multiple items of food are handled and prepared. Regular handwashing, wearing clean clothing, and maintaining cleanliness are essential in preventing the transmission of viruses.

The other options, while related to food safety, do not play as direct a role in the transmission of viral food-borne diseases as poor personal hygiene. Cooking food too thoroughly can kill bacteria but does not affect viruses. Cross-contamination is more related to bacterial diseases, although it can also carry viruses, but the initial spread often relates directly back to hygiene practices. Lastly, consuming expired food can result in food spoilage or bacterial growth, but not specifically in the transmission of viral infections.