ABSTRACT
Noroviruses (NoVs) have emerged as a major cause of foodborne illness causing an estimated 30-50% of all foodborne outbreaks in the U.S. Because these viruses are highly contagious, have a low infectious dose, and are persistent in the environment, they are classied as group B biodefense pathogens. The source of most foodborne outbreaks is contaminated bivalve shellsh, which are often eaten raw, or infected food handlers. Foods that have been implicated in outbreaks include ready-to-eat (RTE) foods such as salads, celery, melon, sandwiches, lettuce, cold cooked ham, and fresh or frozen raspberries. Detection of NoV in food is limited to molecular methods as the virus cannot be grown in routine cell culture.
