Norovirus in Restaurants — What Diners Need to Know

How Norovirus spreads in restaurant settings

The primary route of Norovirus transmission in restaurants is through infected food handlers who prepare or serve food while ill or shortly after recovering. Norovirus can survive on surfaces for days and remains infectious at concentrations as low as 18 viral particles. Washing hands with soap and water (not just hand sanitizer) is the most effective prevention measure.

Foods most commonly associated with Norovirus

Norovirus outbreaks are most commonly associated with shellfish (particularly raw oysters, which filter-feed in water that can be contaminated with human sewage), leafy greens, fresh fruits, and ready-to-eat foods handled extensively before serving. Any food handled by an infected person without proper hygiene is a potential vehicle.

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