Health Dictionary
Reliable, easy-to-read patient information on common medical conditions — written in plain language, free of jargon, and grounded in current evidence. Browse the most frequent diagnoses, understand what they mean for everyday life, and learn which steps and questions help you have a focused conversation with your doctor.
Norovirus infection risk factors
Introduction
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.
Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]