Norovirus

Description and health risks:

Food poisoning caused by Norovirus results in gastrointestinal problems often accompanied by symptoms of acute gastroenteritis (sudden onset of gush vomiting, nausea and/or diarrhoea sometimes associated with abdominal cramps, moderate fever, chills, body aches and headaches). These symptoms appear 12 to 50 hours after consumption. Pregnant women, people with weakened immune systems, young children and the elderly should be particularly attentive to these symptoms.

People who have consumed a contaminated product and are experiencing symptoms should seek medical advice and disclose their exposure. Symptoms may vary from person to person and may vary in severity depending on the extent of infection.

What foods are concerned?

The majority of nororovirus food-borne outbreaks are linked to the consumption of contaminated shellfish, particularly oysters eaten raw.

To a lesser extent, mixed dishes, such as sandwiches or mixed salads, and certain plants eaten raw, such as red fruit, can also cause poisoning.