What is the primary cause of Norovirus outbreaks in food service?

Norovirus is highly contagious and is primarily transmitted through contaminated food and water. Food service environments can become hotspots for Norovirus outbreaks due to the nature of food handling and preparation. When food is contaminated, whether during the growing process, through improper handling by food service workers, or via contaminated water used in cooking or washing, it can lead to an outbreak.

Contaminated food can come from various sources, including infected individuals who handle the food without proper hygiene, contamination from surfaces, or even through shellfish harvested from polluted waters. Since norovirus can survive in various conditions and is resistant to many common disinfectants, it poses a heightened risk in food service settings.

Other options, while relevant to food safety, do not specifically address the mechanisms of Norovirus transmission as effectively. For instance, improper food storage might lead to bacterial growth, inadequate cooking temperatures could cause issues with other pathogens, and excessive food processing does not typically relate to norovirus, which mainly spreads through contamination rather than the preparation method itself.