How does cooking affect viruses in food?

Cooking is an important step in food safety, especially in relation to viruses. The correct option emphasizes that certain viruses can survive the cooking process. Unlike many bacteria, which can be killed by the heat generated during proper cooking, some viruses can withstand temperatures that effectively eliminate bacteria. This resilience means that cooking alone may not completely eradicate these pathogens from food.

Understanding that cooking doesn't necessarily kill all viruses is crucial for implementing effective food safety practices. It underscores why additional measures, such as proper hygiene, cleaning of surfaces, and safe food preparation procedures, are essential to ensure that food is safe for consumption. This way, even if cooking does not eliminate the risk of viral contamination, other safety practices can mitigate that risk effectively.

In contrast, the other options suggest various outcomes related to the effect of cooking on viruses. For example, while cooking can reduce the numbers of certain pathogens, the specific resilience of viruses makes option B the most accurate in highlighting that cooking might not eliminate them completely. This understanding helps food handlers implement comprehensive food safety protocols.