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Norovirus
Norovirus and Working with Food
Norovirus and Working with Food
Norovirus is a highly contagious virus that can make you very sick with diarrhea, throwing up, and stomach pain. Anyone who works with food should know about this virus. Foods contaminated with Norovirus can make people sick! Norovirus is the leading cause of illness and outbreaks from contaminated food in the United States. The virus can easily contaminate food because it is very tiny and infective. It only takes a very small amount of virus particles (as few as 18) to make someone sick. |
Norovirus Information Video
Norovirus Information Video
This short video explains what norovirus is, how it is spread, groups that are at high risk for severe disease and how you can protect yourself and loved ones from getting it. |
Norovirus Multimedia
Norovirus Multimedia
This page features Norovirus podcasts, videos, infographics, web widgets, and more. |
Norovirus Prevention
Norovirus Prevention
Noroviruses are a group of related viruses that can cause gastroenteritis (GAS-tro-en-ter-I-tis), which is inflammation of the stomach and intestines. This leads to cramping, nausea, vomiting, and diarrhea. People with norovirus illness are contagious from the moment they begin feeling sick and for the first few days after they recover. Some people may be contagious for even longer. There is no vaccine to prevent norovirus infection or drug to treat sick people. Learn how to protect yourself and others by following a few simple steps. |
Norovirus Resouce Center
Norovirus Resouce Center
This resource center provides practically everything there is to know about Norovirus including an overview, how to prevent it, information for food workings and healthcare providers, laboratory testing, United States trends and outbreaks, worldwide information, reporting and surveillance, and more. |
Prevention and Control of Norovirus Gastroenteritis Outbreaks in Healthcare Settings
Prevention and Control of Norovirus Gastroenteritis Outbreaks in Healthcare Settings
This is intended for use by infection prevention staff, physicians, healthcare epidemiologists, healthcare administrators, nurses, other healthcare providers, and persons responsible for developing, implementing, and evaluating infection prevention and control programs for healthcare settings across the continuum of care. The guideline can also be used as a resource for societies or organizations that wish to develop more detailed implementation guidance for prevention and control of norovirus gastroenteritis outbreaks for specialized settings or populations. |