What causes norovirus induced foodborne illness?
A norovirus infection often originates from the ingestion of contaminated food or water, or from person-to-person contact. Contamination with small numbers of norovirus particles can be enough to cause disease, with only approximately 100 particles needed. Infected individuals shed the virus in stool as well as orally. Aerosolized vomitus droplets have also been implicated as a mode of transmission. Noroviruses (like all viruses) require a living host in order to replicate and are therefore incapable of multiplying in food, unlike other pathogens. The Centers for Disease Control and Prevention, or CDC, has estimated that 23 million cases of acute gastroenteritis due to a norovirus infection occur every year, which is nearly 60% of all reported foodborne illnesses. Preventing contamination by proper food handling, sanitation, and hygiene is very important in the control of foodborne norovirus illness.
