Norovirus infection risk factors
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
Overview
Risk Factors
- Shellfish and salad ingredients are the foods most often implicated in outbreaks.
- Ingestion of raw or insufficiently steamed clams and oysters poses a high risk for infection.
- Raspberries and delicatessen meat can also be responsible for transmission of norovirus.
- Foods other than shellfish are contaminated by ill food handlers.[1]
- Improperly treated drinking water
- People with histo-blood group antigens (HBGAs) which include H type, ABO blood group and Lewis antigens are increased risk of norovirus infection.
References
- ↑ Parashar UD, Monroe SS (2001). ""Norwalk-like viruses" as a cause of foodborne disease outbreaks". Rev. Med. Virol. 11 (4): 243–52. doi:10.1002/rmv.321. PMID 11479930.