”Ready-to-eat foods (such as leafy greens) and foods handled after cooking are the most frequently identified products associated with outbreaks”
”Leafy vegetables, fruits, and shellfish, all of which are commonly consumed raw or undercooked, are the food commodities most commonly reported as the cause of foodborne norovirus outbreaks”
”Norwalk virus seeded into ground water for at least 61 days was still able to infect human volunteers”
Barclay L, Park GW, Vega E, et al. Infection control for norovirus. Clin Microbiol Infect. 2014;20(8):731-40.
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