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Takeaways

Published onMar 18, 2023
Takeaways
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Group 1:

Norovirus is highly contagious and is able to spread far distances through contaminated food consumption. Norovirus is able to remain in marine waters for longer periods of time during the winter months when the water is colder. 

Group 2:

Norovirus is a viral illness that spreads very quickly and easily.  It is the most common cause for gastroenteritis globally.  Norovirus often contaminates food and water making healthcare and economic losses common as a result of outbreaks.  The virus can be hard to eliminate since it is resistant to the common methods of eradication for viruses such as hand sanitizer.  

Group 3:

Norovirus is a viral capsid with a thick outer layer. This is why alcohol with hand sanitizer will not kill the virus and bleach has to be used to break through the layer and rid the surfaces of the virus. Since it is so difficult to “kill,” large-scale food producers have to be more vigilant in surveillance of norovirus outbreaks due to the expansive reach of their industries. Industries across the globe have to work together to prevent outbreaks and educate their producers about safe production. 

Group 4:

Unlike the viruses and/or diseases discussed previously in this course, norovirus is not as life threatening and therefore isn’t treated as such in organizations’ responses. Although the CDC and other agencies still push for sanitation and stopping the spread, it isn’t taken as seriously because of the lessened impact of symptoms on the host. Norovirus is more resilient than other previously discussed viruses in that it can live for weeks outside of a host and isn’t eliminated with the same methods, such as hand sanitizer.  

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