Norovirus is the most common cause of acute gastroenteritis in the United States. Each year, it causes 19-21 million illnesses and contributes to 56,000-71,000 hospitalizations and 570-800 deaths. Norovirus is also the most common cause of foodborne-disease outbreaks in the United States.

The annual number of foodborne outbreaks due to Norovirus has not changed significantly since 2003 ranging from a low of 4 in 2009 to a high of 14 in 2010.

Connecticut Department of Public Health; Connecticut Department of Energy and Environmental Protection; State Department of Education; Connecticut Department of Agriculture; Connecticut Department of Consumer Protection; local public health agencies; infectious disease specialists; primary care providers; hospitals; food and restaurant industry; professional associations; food training providers; schools of agriculture and public health; organizations and coalitions focused on food, agriculture, and the environment; community service providers that focus on food security for at-risk populations; and others

Infected people can spread norovirus to others through close contact or by contaminating food and surfaces. Food service workers who have norovirus can contaminate food and make many people sick. In norovirus outbreaks for which investigators reported the source of contamination, 70% are caused by infected food workers.

Norovirus often gets attention for outbreaks on cruise ships, but those account for only about 1% of all reported norovirus outbreaks. Norovirus is very contagious, and outbreaks can occur anywhere people gather or food is served. People with norovirus usually vomit and have diarrhea. Some may need to be hospitalized and can even die. Infected people can spread norovirus to others through close contact or by contaminating food and surfaces. Learn more about how to prevent norovirus outbreaks at: http://www.cdc.gov/vitalsigns/norovirus/index.html

Expand Connecticut Qualified Food Operator (QFO) mandate to include all relevant employee groups in licensed food service establishments.

Update food code/regulations and assure regulatory compliance within the food industry.

Use standard risk-based protocols for FSE inspections and code enforcement across local jurisdictions.

Educate consumers on food safety practices for home and work environments and how to report suspected foodborne illness.

Educate providers and consumers on importance of evaluating and reporting suspected foodborne illness.

Disseminate and enhance guidance and protocols for food protection during extreme events, natural and other disasters.

Ensure appropriate training of food service employees.

Promote engagement of food service establishments (FSE) and food service workers in food safety education programs and application of food safety principles in practice.

Enhance institutional education on food safety practices and compliance with food code/regulations (day care, schools, residential programs, correctional facilities, long term care facilities, facilities serving older adults and immune-compromised populations).

Provide culturally congruent education on food safety for ethnic consumer groups and ethnic food service establishments.

Enhance inspector/sanitarian and industry training, and focus on risk-based inspections through training and field monitoring.

Promote utilization of Connecticut Food Core Program by local health departments with limited foodborne disease follow up capacity.

Ensure that appropriate laboratory infrastructure and systems are in place for more rapid and timely identification and characterization of pathogens.