Which of the following is a characteristic of viruses in relation to foodborne illness?

Viruses are unique among foodborne pathogens in that they can survive freezing temperatures. This characteristic is significant because it means that even if food is frozen, the virus may still remain viable and capable of causing illness once the food is thawed and consumed. Unlike bacteria, which may be killed or rendered inactive at certain temperatures, viruses can persist through these conditions, making them a crucial concern for food safety.

In contrast, other options highlight different aspects of foodborne pathogens. High numbers are not necessary for viruses to cause illness, as they can be infectious at relatively low doses. Additionally, viruses do not multiply in food; they instead rely on living hosts to replicate. Lastly, while some viruses may be transmitted through water, they are not limited to this route; they can also spread through contaminated food and surfaces, indicating that their transmission avenues are broader than just water.