Preventing Foodborne Illness: Norovirus

If you have ever had the stomach flu, norovirus was likely the culprit. Norovirus is the most common cause of foodborne illness in the United States and is transmitted through direct person-to-person contact or contaminated objects and food. This 5-page fact sheet covers how norovirus is spread, foods associated with norovirus, symptoms of infection, who is at risk, as well proper sanitation methods for preventing the spread of norovirus. Written by Rachael Silverberg, Melissa K. Jones, Renée Goodrich Schneider, Aswathy Sreedharan and Keith R. Schneider, and published by the UF Food Science and Human Nutrition Department, June 2015.

Feature Image: Figure 1. Transmission electron micrograph of norovirus particles. Credit: CDC/ Charles D. Humphrey


Posted: August 27, 2015

Category: Food Safety, Health & Nutrition, Work & Life
Tags: Aswathy Sreedharan, Food Science And Human Nutrition Department, Foodborne Illness, Keith R. Schneider, Melissa K. Jones, Rachael Silverberg, Renée Goodrich Schneider

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