California Restaurant Association
07/26/2017 | Press release | Archived content
Norovirus (Norwalk virus) Foodborne illnesses
Summary
Norovirus ( Norwalk virus) is usually associated with poor personal hygiene and contaminated soils or water. Because Norwalk is a virus, it does not grow or reproduce in food. However, when food is contaminated with the virus via hands, soil or water, it is not easily killed by cooking. Because viruses cannot be isolated readily or detected in contaminated food, preventive controls are extremely important.
Symptoms
Norwalk virus is characterized by nausea, vomiting, diarrhea, abdominal pain, headache and low-grade fever. Symptoms usually appear 24-48 hours after infection, and may persist for as long as 1-2 days.
Source
Man is the only known source of the virus. The virus is found in the feces of an infected person and is shed in human waste.
Mode of Transmission
Poor personal hygiene/lack of handwashing after toilet use and consumption of contaminated water supplies are the most common mode of transmission. Raw shellfish harvested from contaminated waters, contaminated ready-to-eat foods, eggs and even ice have caused Norwalk virus outbreaks.
Control
- Food-protection education
- Good personal hygiene and handwashing
- Food and water from reputable sources
- Washing raw vegetables
Links
Source
National Restaurant Association
California Restaurant Association published this content on July 26, 2017, and is solely responsible for the information contained herein. Distributed via Public Technologies (PUBT), unedited and unaltered, on June 29, 2026 at 04:51 UTC. If you believe the information included in the content is inaccurate or outdated and requires editing or removal, please contact us at [email protected]