CDC estimates norovirus causes more than 20 million cases of acute gastroenteritis a year in the US, about 1 in 15 Americans, plus over 70,000 hospitalizations and more than 500 deaths. There is no vaccine and no drug treatment, so handwashing is the main defense.
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Norovirus
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Food Safety
Foodborne illness: What you need to know
The CDC counted 1,097 outbreaks in 2007, causing 21,244 illnesses and 18 deaths, with poultry (17%), beef (16%) and leafy vegetables (14%) the leading sources. The piece then lists common pathogens, their symptoms, incubation times and food sources, drawing on an FDA report.
Biological
Food Poisoning: Noroviruses
Noroviruses cause gastroenteritis and spread through contaminated food and drink, surfaces and infected people. Symptoms start 12 to 48 hours after exposure and last 12 to 60 hours. Drink fluids, rest, avoid preparing food for others, and call a doctor if you cannot.
Alerts
Oysters linked to norovirus outbreak
The FDA, working with Mississippi and Louisiana officials, warned consumers and retailers not to buy, sell or eat oysters harvested near Port Sulphur, Louisiana, after nearly a dozen Mississippi consumers fell ill with norovirus. The March 6-24 harvest was recalled.
Alerts
FDA: Don't eat those oysters
The FDA advised consumers to discard oysters harvested from Texas's San Antonio Bay on or after Nov. 16 after a dozen norovirus cases in the Carolinas. Texas has recalled oysters taken there between Nov. 16 and 25. Most people recover in a day or two without medical care.
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