Ace the CPFM Challenge 2025 – Whisk Your Way to Food Safety Mastery!

Fruit juices are generally not considered a typical food source linked to Norovirus contamination. Norovirus is mainly associated with foods that are contaminated at the source or during preparation, particularly those that are served raw or handled by individuals who are infected. Shellfish, especially raw or undercooked oysters, are frequently reported as a source of Norovirus outbreaks, as they can filter and concentrate the virus from contaminated water. Similarly, raw vegetables can also become contaminated if they are washed with contaminated water or handled by someone who is infected. Contaminated water is a well-known vector for transmitting Norovirus, particularly in areas where sanitation is compromised.

In contrast, fruit juices are not commonly tied to Norovirus outbreaks, as the processing methods usually involve pasteurization that effectively eliminates the virus. While it is possible for fruit juices to become contaminated, it is less common and does not represent a primary source of Norovirus infection compared to the other options listed.