NOROVIRUSES GII

Human sewage or vomit contaminating food (like leafy greens, fresh fruits, shellfish), water, and surfaces; the virus survives well in the environment [1][2].

Swallowing tiny amounts from contaminated food or water; touching contaminated surfaces and then your mouth; close contact during someone’s vomiting or diarrhea [1][2].

Sudden illness, dehydration risk, lost work/school time; very low infectious dose; no specific antiviral treatment; outbreaks in healthcare, restaurants, schools, and cruise ships [1][2].

Young children, older adults, people with weakened immunity, residents of long‑term care, and food handlers [1][2].

Wash hands with soap and water (sanitizers may be less effective); cook shellfish thoroughly; rinse produce; stay home and avoid preparing food while sick and for at least 2 days after symptoms stop; clean and disinfect with bleach or an EPA‑registered product effective against norovirus; handle laundry and vomit/diarrhea carefully [1][2][3].