Norovirus

By April Allen

Thrive, food/sources, possible

contaminates and implicated illness

Norovirus is an very contagious virus, meaning that it can

be easily spread and anyone can get norovirus, many times

Food Sources and Possible Contaminants

produce, shellfish, ready to eat foods touched

by infected
food workers, (salads, sandwiches, ice,
cookies, fruit), or
any other foods contaminated with vomit
or feces from an
infected person.

Implicated Illness
- gastroenteritis

Incubation illness, symptoms,

duration of symptoms
Incubation Illness
12 to 92 hours
Symptoms

Diarrhea, vomiting, nausea, dehydration, and stomach

pain. Diarrhea tends to be watery and non-bloody. Diarrhea is
more common in adults and vomiting is more common in
children.
Symptoms usually last 1 to 3 days

Steps for Prevention

Wash hands frequently with soap and running water for at least 20
seconds, particularly after using the bathroom and before
preparing foods.
If you work in a restaurant or deli, avoid bare hand contact with
ready-to-eat-foods.
Clean and disinfect surfaces contaminated by vomiting or diarrhea
(use a bleach-based household cleaner as directed on the label).
Clean and disinfect surfaces and food preparation equipment.
If you are ill with diarrhea or vomiting, do not cook, prepare or
serve food for others.
Wash fruits and vegetables and cook oysters and other shellfish
thoroughly before eating them.
Wash clothing or linens soiled by vomiting or fecal matter
immediately. Remove the linens carefully to avoid spreading the
virus. Machine wash and dry.

How is your bacterium or parasite

involved in the Farm- to Table Cycle?
The norovirus is involved in the in the Farm-toTable Cycle because since it is so easy to be
transmitted it is easier to be transferred.

Farm

Home/Table
When we you or I go to
the grocery store and
we pick up the
contaminated good ,
We now have
contracted the
disease.

Retail
The shipment is now at
the grocery store, and
when the workers
unpackaged the
shipment, it is now all
over their hands of the
grocery s workers,
when they put the food
in stock . They now have
contracted the disease

A worker could have

transmitted the disease
by touching
contaminated waste or
recently contracted
from a close area , like
daycare centers,
nursing homes,
schools , and cruise
ships

FarmtoTable

Processing
The norovirus
particles are now on
the food when it is
being processed ,
being mix together, it
is now over the
whole production and
machine if not
properly washed
right.

How does
norovirus
spread?

Transportatio
n
If the box that it is
being transported is
contaminated the
people that pick up the
shipment has a
possibility of
contracting it

Food

Home/Table
Now that you and I dont
have to really worry
about norovirus , we still
need to wash your
hands , and make sure
we cook the food on
clean sanative areas and
fully cook the food

If the worker was sick he

should wait at least 48
hours after the
symptoms have stop to
go to work. Each day the
workers should clean
and sanitize their hands
properly.

Processing

FoodtoTable

The food can properly

be food safety sterilize
like going through
pasteurization,
irradiation, or ultra
high pressure
treatment .

How to
prevent
norovirus

Retail
Even though, the
grocery workers doesnt
have to worry about
contracting the disease,
they should still wash
their hands because of
unknown bacteria that
could have been carried
from transporter to here

Transportatio
n
Now that the above
step is properly taken
care the transporter
doesnt have to worry
about contracting the
disease.

Sources
http://www.cdc.gov/norovirus/food-ha
ndlers/work-with-food.html
http://www.foodsafety.gov/poisoning/
causes/bacteriaviruses/norovirus/
http://www.mayoclinic.org/diseases-c
onditions/norovirus/basics/definitio
n/con-20029968