Norovirus is one of the most common viruses that cause viral gastroenteritis. It can infect people through contaminated food or drinking water. Norovirus is highly contagious and can spread rapidly and widely. Moreover, only a small number of norovirus particles are necessary to cause illness. Consuming raw or undercooked shellfish or aquatic products harvested from contaminated waters is very likely to cause food poisoning. In Taiwan, there have been reported cases of norovirus infections attributed to the consumption of mountain spring water.

Furthermore, if any food handlers are infected with norovirus and fail to maintain good hygiene, they may contaminate the food and cause food poisoning symptoms in the consumers. It is especially important for personnel in the food business and the general public to maintain good hygiene, such as frequent hand washing, especially during the winter season when norovirus is more active. If infected with the virus, food handlers are advised to wait at least 48 hours after the symptoms disappear before doing food-related work.

In summary, maintaining good hygiene practice during food preparation and cooking is the key element to prevent foodborne illness. The practices include washing hands frequently and sourcing ingredients carefully; additionally, following the principles of thorough cleaning and proper heating, handling raw and cooked food separately to prevent cross-contamination, as well as trying not to consume raw foods or drinks to effectively prevent norovirus food poisoning.