Norovirus

The Importance of Norovirus. Why you should have a good food safety program to control its spread.

This newly published scientific bulletin explores the details about this most common foodborne illness and what can be done to prevent an outbreak in foodservice establishments.

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How can you keep Norovirus from negatively impacting food safety in your restaurant? Dave Shumaker, Microbiologist

 

What is Norovirus? Download Chart >


The Centers for Disease Control and Prevention (CDC), defines Norovirus as follows:

Norovirus is extremely contagious and affects the gastrointestinal tract. Infections can be serious, especially in young children and the elderly.

  • Transmitted by contact with stool or vomit from an infected person. The virus may be present in the system before and after becoming symptomatic.

  • Proper hand hygiene when using the restroom and handling food, along with good food handling practices is key to preventing an outbreak of Norovirus.

Source: Centers for Disease Control and Prevention (CDC) www.cdc.gov/norovirus


NOROVIRUS ARTICLES:

FDA Offers Food Establishments Better Methods for Preventing Norovirus Outbreaks

Norovirus outbreaks present some of the most dangerous environments in the foodservice industry. This highly contagious pathogen can infect workers and customers alike, and the spread of infection can happen very quickly. In fact, customers are up to 226% more likely to get infected when symptomatic foodservice workers are at work, rather than staying home.

Source: Newswise, Inc.

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Global Economic Burden of Norovirus Gastroenteritis

Although it’s one of the most serious and widespread of all gastroenteritis illnesses, norovirus gets noticeably less attention than other pathogens of this type. Resulting in global direct healthcare costs totaling $4.2 billion, and $60.3 billion in societal costs per year, norovirus is proving to be a more pervasive – and costly – illness than previously thought.

Source: Public Library of Science (PLOS)

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The Facts on Norovirus

Norovirus is one of the most common – and most easily transmitted foodborne illnesses. It’s responsible for 60 percent of all gastroenteritis cases from known pathogens, and it can spread in the air up to 25 feet in some instances. Keeping staff healthy, practicing good hygiene and sound food safety practices can help reduce the occurrence of Norovirus in the foodservice industry.

Source: Steritech

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Norovirus: What You Need to Know

You’ve heard of norovirus, but do you know how it spreads and what the symptoms are? According to the CDC, norovirus may be responsible for the vast majority of gastroenteritis cases in the U.S. each eyar. Having a deeper understanding of this common foodborne illness can help you know what to look for in your supply chain, what to do if you find contamination, and how to keep your restaurant clean to prevent an outbreak. 

Source: Risknomics

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8 Tips to Keep Norovirus at Bay

As a restaurant owner or operator, you know keeping food prep areas and dining surfaces clean is a must. Everything from cutting boards to restrooms gets cleaned thoroughly throughout the day. But are you cleaning those secondary areas that people touch on a regular basis? Norovirus can spread easily, and cleaning railings, door handles, light switches and other common surfaces can help you minimize the risk for your guests. 

Source: Restaurant Hospitality

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