Every day, local health departments field calls from customers complaining about having the “24-Hour Flu” or “The Stomach Flu.” In truth, the cause of most of these cases is Norovirus. The person calling generally blames the last food they ate for making them sick. It usually isn’t the last meal eaten that made them sick, rather it is something they had within the past few days. The average incubation, or the time it takes for symptoms to manifest, is generally 24-72 hours.Read More
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.Read More
In the news right now there are widespread reports of Norovirus outbreaks in the United States. While these outbreaks may be affecting schools and healthcare facilities, we all know the impact a Norovirus outbreak can have on a restaurant. Though we first published this post in mid-December, we thought it was especially important to share it again with you now - it's a really good time to take a closer look at your food safety program to make sure you have measures in place to reduce the risk of norovirus. And so...
According to the Centers for Disease Control and Prevention (CDC), there are more than 250 different types of foodborne illnesses. Yet, norovirus is among the most common. In fact, norovirus is responsible for over 50 percent of foodborne illnesses in the United States. And looking at foodborne outbreaks over the last few years, foodservice establishments were the main source of these outbreaks, which are often related to an infected employee practicing poor personal hygiene and subsequently handling food. So what can you do to help ensure your restaurant doesn’t fall victim to a norovirus outbreak?
A strong food safety program that takes norovirus into consideration is critical. In the recent bulletin, “The Importance of Norovirus: Why You Should Have a Good Food Safety Program,” I along with Dr. Lee-Ann Jaykus and Dr. Elizabeth Bradshaw, both from North Carolina State University, take a closer look at norovirus and the preventive measures, including hand hygiene and surface sanitization, a restaurant can take to help reduce the spread of this foodborne illness.
Download Bulletin - The Importance of Norovirus: Why You Should Have a Good Food Safety Program
Find additional Norovirus information and downloads to help build a strong food safety program.