Ace the Certified Dietary Manager (CDM) Exam 2026 – Fuel Your Future with Confidence!

Foodborne illnesses are indeed the correct answer when considering the illnesses associated with viruses in food. These illnesses occur when food that has been contaminated with viral pathogens is consumed, leading to symptoms that often include gastrointestinal disturbances, such as nausea, vomiting, diarrhea, and abdominal pain. Common viruses that cause foodborne illnesses include Norovirus and Hepatitis A.

The link between viruses and foodborne illnesses highlights an important aspect of food safety, as certain viruses can be transmitted through improperly handled or contaminated food. This emphasizes the need for proper food handling practices to prevent viral contamination and ensure public health.

Other options, such as bacterial infections or psychological disorders, do not align with the specific context of viruses affecting food safety in the same way foodborne illnesses do. While bacteria can also cause foodborne illnesses, they are a different category of pathogens, and psychological disorders are unrelated to foodborne diseases caused by viruses.