What is a common transmission source of Norovirus?

A common transmission source of Norovirus is raw shellfish, particularly oysters. Norovirus is highly contagious and can be transmitted through contaminated food and water. Shellfish, especially those harvested from contaminated waters, can accumulate the virus in their tissues. When consumed raw or undercooked, these shellfish can lead to infections in humans.

While microscopic marine organisms and histamine-rich fish may have their own health-related concerns, they are not directly linked to the transmission of Norovirus. Cooked rice, on the other hand, can carry other pathogens if not handled properly, but it is not a common source of Norovirus. Thus, raw shellfish are widely recognized as a significant risk factor for Norovirus outbreaks, making it critical for food safety protocols to include proper sourcing and handling of shellfish to prevent contamination.