Norovirus infection risk factors
Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
Overview
Overview
Risk factors for norovirus infection include close contact with infected individuals, particularly those in the same household, poor food-handling hygiene, and consumption of contaminated shellfish and/or raw vegetables.
Risk Factors
Risk Factors
The following factors increase the risk of contracting norovirus, particularly during outbreaks:[1][2]
- Poor food-handling hygiene
- Poor hand hygiene
- Shared food
- Close contact with person with recent or current history of norovirus infection.
- Ingestion of raw or insufficiently steamed shellfish and raw vegetables (Shellfish and salad ingredients are the foods most often implicated in outbreaks)
References
References
- ↑ Parashar UD, Monroe SS (2001). ““Norwalk-like viruses” as a cause of foodborne disease outbreaks”. Rev. Med. Virol. 11 (4): 243–52. doi:10.1002/rmv.321. PMID 11479930.
- ↑ de Wit MA, Koopmans MP, van Duynhoven YT (2003). “Risk factors for norovirus, Sapporo-like virus, and group A rotavirus gastroenteritis”. Emerg Infect Dis. 9 (12): 1563–70. doi:10.3201/eid0912.020076. PMC 3034344. PMID 14720397.
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