Where It Comes From
Infected people’s stool/vomit; contaminated leafy greens, fruit, and shellfish; unsafe water; surfaces where the virus can survive for days [1][2].
How You Are Exposed
Eating contaminated food, drinking unsafe water, touching dirty surfaces then your mouth, close contact with sick people; tiny droplets from vomit can spread virus [1].
Why It Matters
Very low infectious dose; fast-spreading illness causes dehydration risk and missed work/school; leading cause of acute gastroenteritis worldwide [1][2].
Who Is at Risk
Young children, older adults, people with weak immunity; residents/staff in long-term care, childcare, dorms, cruise ships; food handlers [1][2].
How to Lower Your Exposure
Wash hands with soap and water (sanitizers work poorly); cook shellfish; rinse produce; stay home 2 days after symptoms stop; disinfect with bleach (1000–5000 ppm); wash soiled laundry hot [1][3].
References
- [1]CDC. Norovirus: About Norovirus. https://www.cdc.gov/norovirus/about/index.html
- [2]WHO. Norovirus (health topic). https://www.who.int/health-topics/norovirus
- [3]CDC. Prevent Norovirus: Cleaning and Disinfecting. https://www.cdc.gov/norovirus/about/prevention.html