{"id":18017,"date":"2020-02-04T08:01:00","date_gmt":"2020-02-04T14:01:00","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=18017"},"modified":"2020-03-06T17:24:04","modified_gmt":"2020-03-06T23:24:04","slug":"norovirus-foodborne-pathogen","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/norovirus-foodborne-pathogen\/","title":{"rendered":"Norovirus Infections – How can I stay safe?"},"content":{"rendered":"

Norovirus is a highly contagious virus and the most common viral foodborne illness. According to the CDC, every year in the U.S., norovirus leads to 71,000 hospitalizations and 800 deaths. Likewise, each year foodborne norovirus illness costs about $2 billion, mainly due to lost productivity and healthcare expenses.<\/p>\n

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Biological Foodborne Contamination<\/h3>\n

Food contamination refers to food that has been defiled by a harmful microorganism, toxin, substance, or object.<\/p>\n

A food contaminant is any harmful or poisonous agent (biological, chemical, or physical) – that is not naturally inherent to the food itself – in an amount that has the potential to pose a threat to human health or cause illness.<\/p>\n

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