Norovirus is most commonly associated with which type of food?

Norovirus is most commonly associated with ready-to-eat foods and shellfish from contaminated water due to its high prevalence in environments where food is prepared and served. This virus is highly contagious and can be spread through improper handling of food, particularly when it comes to items that do not require cooking before consumption.

Ready-to-eat foods are particularly susceptible because they can easily become contaminated by food handlers who are infected with the virus, as it spreads through direct contact, surfaces, or contaminated water. Shellfish, especially bivalves like oysters, can bioaccumulate norovirus from contaminated water in which they are harvested. This makes them a significant risk when not properly sourced or prepared.

In contrast to the other food types listed, such as cooked meat, dairy products, or baked goods, the transmission routes and risk factors associated with norovirus distinctly align with ready-to-eat foods and shellfish. These items typically do not undergo further cooking processes that might eliminate pathogens, leaving them vulnerable to contamination before they reach the consumer.