Norovirus and Hepatitis Viruses
Explore the category centered on Norovirus, a leading cause of gastroenteritis outbreaks, alongside Hepatitis A and E viruses. This section delves into their transmission pathways, survival mechanisms, prevention strategies, and detection techniques, with a focus on food safety, water systems, and hygiene practices in foodservice environments.
Norovirus and Asymptomatic Carriers: A Hidden Risk in Food Handling
It’s possible for healthy, asymptomatic food handlers infected with norovirus (asymptomatic carriers) to spread the virus, making them potential infection sources. However, there’s a lack of systematic research on the viral load, excretion amount, and duration in the stool of these asymptomatic carriers and their individual variations. Let's dive into the study by Dr. Teunis and his team from the Epidemiology Research Division in the Netherlands.
Norovirus: Characteristics, Transmission Routes, and Effective Prevention
Discover how noroviruses impact food safety through their unique characteristics and surprising survival strategies. This article explores their transmission routes, resilience, and practical methods to prevent norovirus food poisoning.