Prevention of Norovirus: How to Avoid Serving Contaminated Food in Food Establishments
Food establishments—especially those handling raw products—must implement strict measures to reduce microbiological risks and ensure the prevention of norovirus and other pathogens. Food handling is the most common transmission route and therefore one of the leading causes of infection. For this reason, hygiene and proper handling practices are critical, both in catering establishments and in food processing facilities. Key preventive measures include:- Reinforcing hygiene conditions in food preparation areas.
- Cleaning and disinfecting food contact surfaces after each use.
- Preventing cross-contamination between raw and processed foods.
- Thoroughly washing fruits and vegetables.
- Wash hands with soap before and after handling food and after using the toilet.
- Use gloves or face masks when appropriate.
- Food handlers experiencing gastrointestinal symptoms or recovering from gastroenteritis should avoid contact with food.
Early Identification as a Key Element in the Prevention of Norovirus
In restaurants, schools, and catering services, conventional norovirus detection methods are often unsuitable because they require longer analysis times than food distribution timelines allow. The analytical process involves:- Sampling and recovery of viral particles from food or water.
- Extraction of viral RNA.
- Reverse transcription and amplification of the molecular target using fluorescent probes (Real-Time PCR).
- Evaluation of fluorescence results by comparison with controls and calibration curves.
