What primarily causes most foodborne Norovirus outbreaks?

Foodborne Norovirus outbreaks are primarily caused by the contamination of food by food handlers. This is because Norovirus is highly contagious and can easily be transmitted from person to person. Food handlers who are sick or who do not practice good hygiene—such as not washing their hands after using the restroom or after handling raw food—can inadvertently transfer the virus to the food they are preparing.

When food that has been contaminated by an infected handler is consumed, the virus can quickly spread, leading to outbreaks. This is particularly concerning in environments such as restaurants or catering services where multiple people may be served food prepared by the same individuals. The ability of the virus to survive on surfaces and be easily transferred underscores the importance of proper hygiene practices among food workers to prevent outbreaks.

While contaminated water, improper refrigeration, and expired ingredients can contribute to foodborne illness, they are not the primary causes of Norovirus outbreaks specifically. Norovirus thrives in food environments that are compromised by human error rather than these other factors. Thus, the primary route for Norovirus transmission in food service settings is truly related to how food is handled by individuals who may carry the virus.