Microbiology
Summary
The norovirus is a positive-sense, single-stranded, naked RNA virus in the Caliciviridae family. Like other positive-sense RNA viruses, norovirus replicates in the cytoplasm, where its positive-sense genome is directly used to produce one long polyprotein that is processed and cleaved by viral proteases into smaller, active constituents.
Norovirus outbreaks are typical in densely populated locations, particularly on cruise ships and in schools or daycare facilities. Norovirus is also often transmitted via consumption of raw shellfish or food touched by various individuals, such as in buffet settings. The illness manifests primarily as a form of viral gastroenteritis leading to explosive diarrhea.
Lesson Outline
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FAQs
Noroviruses are sometimes referred to as "Norwalk virus," named after the initial strain identified in the 1970s.
When a person ingests the norovirus, which typically occurs through consumption of contaminated food or water or from contact with an infected person, the virus infects cells of the intestinal mucosa. The damage to the intestinal lining leads to symptoms such as vomiting and diarrheal illness.
Shellfish, especially raw or improperly cooked oysters and clams, are a common source of norovirus. Shellfish filter large volumes of water for feeding, and in the process, they can concentrate and ingest noroviruses if they are present in the water. Consuming contaminated shellfish can lead to norovirus infection.
Norovirus outbreaks commonly occur in settings where people are in close contact, such as cruise ships, schools, daycare centers, nursing homes, and restaurants.
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