Can Eating Contaminated Food Give You Norovirus? Here’s The Medical Truth
By Sina Hartung, MMSC-BMI, Harvard Medical SchoolReviewed by Eureka Health Medical Group
Published: June 12, 2025Updated: June 12, 2025
Summary
Yes. Norovirus is the leading cause of food-borne illness worldwide, and swallowing a tiny amount—fewer than 100 viral particles—on contaminated produce, shellfish, or ready-to-eat items can trigger infection within 12–48 hours. Proper hand hygiene, safe food handling, and rapid surface disinfection are the most effective ways to cut the risk.
How exactly does contaminated food transmit norovirus?
Norovirus lives in the stool and vomit of infected people. If food is handled or grown in water that contains these particles, the virus sticks to the food surface. Swallowing it allows the virus to invade the lining of your small intestine, causing sudden vomiting and diarrhea.
- Tiny infectious dose makes it easy to catchResearch shows ingesting as few as 18–100 viral particles can cause illness, compared with thousands for Salmonella.
- High-risk foods include raw oysters and salad greensBecause they are often eaten uncooked and can be irrigated with contaminated water, they account for up to 70 % of food-borne norovirus outbreaks in the U.S.
- Virus survives freezing and heating below 140 °FStandard home refrigeration or lightly steaming shellfish will not reliably kill norovirus.
- Food workers are a common sourceIn 54 % of outbreaks, an infected food handler—often with mild or no symptoms—contaminated ready-to-eat items, according to the CDC.
- Quote from Sina Hartung, MMSC-BMI“Because norovirus sticks to stainless steel and produce surfaces for days, even brief lapses in glove use or handwashing can seed an entire batch of food.”
- Airborne vomit droplets can contaminate food within a few feetCDC guidance for food handlers notes that tiny aerosolized droplets produced during vomiting can settle on nearby food or preparation surfaces and spread norovirus to anyone who later consumes the food. (CDC)
- Most outbreak foods are tainted during on-site preparation and served rawA review of 1,008 U.S. outbreaks (2009–2012) found 92 % of implicated foods became contaminated during preparation and 75 % were eaten raw, highlighting the critical role of kitchen hygiene. (CDC)
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