According to the Centers for Disease Control and Prevention there are more than 250 different types of foodborne illnesses. Yet, there is one that is the most common – norovirus. In fact, norovirus is responsible for 58% of domestically acquired foodborne illnesses, and nearly half of all foodborne disease outbreaks due to known agents. So, what is norovirus, and how can you reduce the risks associated with this foodborne pathogen?
GOJO Microbiologist Dave Shumaker takes a closer look at norovirus and discusses the actions you can take to reduce the risk of a norovirus outbreak negatively impacting your restaurant.