Norovirus gastroenteritis is the illness caused by the virus known as Norovirus. Like Hepatitis A, it is commonly linked with ready-to-eat foods and contaminated water, and is passed from foodhandlers to food or equipment by hands that have feces on them.
While eating only a small amount of the Norovirus can make a person sick, this virus is also very contagious, with people becoming contagious within a few hours after eating it. The virus is often still found in the feces of individuals for days after symptoms have ended.
This virus is most commonly linked to ready-to-eat foods, contaminated water, and shellfish from contaminated water. The most common symptoms of this illness are: Vomiting, diarrhea, nausea, and abdominal cramps.
In addition to maintaining proper person hygiene, other prevention methods include:
1. Keep employees with diarrhea and vomiting out of the operation.
2. Keep employees who have been diagnosed with Norovirus out of the operation.
3. Wash hands.
4. Minimize bare-hand contact with ready-to-eat foods.
5. Purchase shellfish from approved, reputable suppliers.
2. Keep employees who have been diagnosed with Norovirus out of the operation.
3. Wash hands.
4. Minimize bare-hand contact with ready-to-eat foods.
5. Purchase shellfish from approved, reputable suppliers.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrow's lesson: What is Bacillus cereus gastroenteritis (Bacillus cereus bacteria)?
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