Did you know that norovirus is the leading cause of foodborne illness outbreaks in the United States?
A highly contagious virus, Norovirus can attack a person’s digestive system during any season. Although it can cause food poisoning, it is not related to the stomach flu. In addition, it can spread before AND after symptoms are present.
The Centers for Disease Control reports that symptoms occur within 24 hours and include severe vomiting and diarrhea, nausea, low-grade fever and chills, and headache and muscle aches.
Because Norovirus is easily spread, restaurants must always be on guard to protect both customers and work staff.
3 things you need to know about Norovirus
- It can survive on surfaces and utensils for weeks
- It can remain infectious in food at freezing temperatures and even in some cooked foods
- It can resist many common disinfectants and sanitizers
Here’s how Norovirus spreads
Here’s how the infection is passed from person to person:
- By consuming contaminated food or drink
- By touching contaminated people, objects or surfaces
- By breathing airborne virus particles
Wondering which foods are usually implicated?
According to the CDC, foods typically associated with the spread of Norovirus include:
- Salads and sandwiches
- Other ready-to-eat foods
- Raw oysters harvested from sewage-contaminated growing waters.
Visit the ServSafe website to learn more about our efforts to educate restaurateurs about food safety
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