Norovirus is the leading cause of foodborne illness and outbreaks in the United States. It causes hundreds of individuals to become ill each year from contaminated food. Data from 1998-2014 in Michigan shows that there were over 5,000 reported norovirus illnesses resulting from 107 outbreaks, with estimated annual public health costs of $2 billion in the U.S. due to healthcare costs and lost productivity. Public health recommendations focus on proper handwashing, cleaning, and food handling practices for food service employees to help prevent norovirus outbreaks.

1. Every year hundreds of individuals become ill with a
gastrointestinal illness. Norovirus is the leading
cause of illness and outbreaks from contaminated
food in the United States.
MICHIGAN FOODBORNE ILLNESSES
NOROVIRUS
QUICKSTATS
107 5,293 57 0
Outbreaks Illnesses Hospitalizations Deaths
1998 - 2014 Michigan Noro Statistics
CHARTS
Based on 1998 - 2014 Michigan Noro Data
NUMBER OF NORO ILLNESSES IN MI BY LOCATION
NUMBER OF NORO ILLNESSES IN MI BY YEAR

2. References
ANNUAL PUBLIC HEALTH COST
2 BILLION $$
U.S. ESTIMATED COST
Healthcare
Costs
Lost
Productivity
PUBLIC HEALTH RECOMMENDATIONS
Food Service Employees
Avoid food prep when ill and at least 48
hours after symptoms stop.
Wash hands thoroughly and often with
soap and warm water.
Centers for Disease Control and Prevention. (2016). Foodborne outbreak
tracking and reporting. The foodborne outbreak online database (FOOD Tool).
Retrieved from http://wwwn.cdc.gov/foodborneoutbreaks/
Centers for Disease Control and Prevention. (2016). Norovirus. For food
workers. Retrieved from http://www.cdc.gov/norovirus/food-handlers/work-
with-food.html
Centers for Disease Control and Prevention. (2016). Norovirus for public health
professionals. Burden of norovirus illness and outbreaks. Retrieved from
http://www.cdc.gov/norovirus/php/illness-outbreaks.html
Rinse all fruits and vegetables (including leafy
greens/lettuce) and fully cook shellfish.
Clean and sanitize all kitchen items and surfaces
(utensils, counters, cutting boards, etc.)
Wash and sanitize all kitchen/restaurant linens
(table cloths, towels, napkins, aprons, etc.)
Since our graphs indicate that restaurants and caterers are the leading
locations for reported noro illnesses, intervention and prevention
methods will focus on food service employees.
CREATED BY:
Melanie Perry, CHES