What is the primary cause of most viral food-borne diseases?

The primary cause of most viral food-borne diseases is indeed poor personal hygiene practices. Viruses such as Norovirus and Hepatitis A are commonly spread through contaminated hands, especially when food handlers fail to wash their hands properly after using the restroom or before handling food. When food workers do not practice proper hygiene, they can transfer harmful viruses directly onto the food they prepare or serve, which is why good personal hygiene is emphasized in food safety training.

The other options, while they can contribute to food safety issues, are less direct causes of viral transmission. For instance, cross-contamination refers to the transfer of bacteria or pathogens from one surface or food item to another, which is more related to bacterial rather than viral outbreaks. Improper cooking temperatures are primarily a concern for bacterial pathogens, which need specific temperatures to thrive. Expired food products may indicate spoilage or decrease in quality but do not directly relate to the transmission of viral diseases. Hence, maintaining good personal hygiene is crucial in preventing the spread of viral food-borne illnesses.