What is NOT a common source of Norovirus?

Norovirus is primarily associated with food sources that can become contaminated through improper handling, sanitation issues, or contact with infected individuals. Common sources include raw shellfish, fresh salads, and raw vegetables, as these foods can be easily contaminated with the virus from water, soil, or handlers who are infected.

Raw shellfish, particularly oysters, are known for being significant carriers of Norovirus due to their ability to filter and concentrate pathogens present in the water they inhabit. Fresh salads and raw vegetables can become contaminated through various means, such as rinsing contaminated water or through the hands of food handlers who are infected.

In contrast, uncooked meat is generally not a typical source of Norovirus. While meats can carry other pathogens, such as bacteria (like Salmonella or E. coli), they are not commonly linked to Norovirus outbreaks. The virus primarily spreads through foods that are ready-to-eat and which can be easily contaminated by handling or environmental exposure, rather than through types of raw animal protein such as meat, which requires specific handling and thorough cooking to ensure safety from a range of other potential pathogens.