Norovirus is the leading cause of foodborne illness in the U.S. and is linked to what?

Norovirus is indeed the leading cause of foodborne illness in the U.S., primarily linked to the consumption of ready-to-eat foods that have been contaminated with feces. This virus is highly contagious and can be transmitted through various routes, but its association with food primarily stems from contamination due to poor hygiene practices among food handlers or cross-contamination in the food preparation process.

Ready-to-eat foods, such as salads, sandwiches, and fruits, are significant vehicles for norovirus because these foods typically do not undergo further cooking, which would kill the virus. If an infected person handles these foods without proper handwashing after using the restroom, norovirus can spread easily and lead to outbreaks, particularly in settings like restaurants, catered events, and cruise ships.

While the other options present potential food safety issues, they are not the primary sources associated with norovirus. Undercooked meats and improperly processed fish are more commonly linked to bacteria, such as Salmonella or Listeria. Contaminated vegetables may be a concern, but they are generally not the leading source specifically linked to norovirus outbreaks. Understanding this association helps emphasize the importance of proper hygiene in food handling and preparation to prevent norovirus infections.