What is a common food associated with Norovirus?

Shellfish is commonly associated with Norovirus because this virus is often transmitted through contaminated water or food, particularly bivalve mollusks such as oysters, clams, and mussels. These shellfish tend to filter significant amounts of water, which can include viral contaminants if the water is polluted with sewage or fecal matter from infected individuals. When consumed raw or undercooked, shellfish can lead to outbreaks of Norovirus, especially in environments like restaurants or large gatherings where many people are served.

In contrast, while other foods like ground beef, poultry, and raw vegetables can be linked to various other foodborne illnesses, they are not typically associated with Norovirus. Ground beef and poultry are more commonly linked to pathogens like E. coli and Salmonella, respectively. Raw vegetables can be a vehicle for contamination but are not as directly associated with Norovirus as shellfish, making shellfish the key food item of concern regarding this particular virus.