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Norwalk virus


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Cause of non-bacterial gastroenteritis, probably accounting for about 80% of food-borne disease. Shellfish and salad vegetables are the foods most often implicated in outbreaks; raw clams and oysters pose a high risk for infection. Foods other than shellfish are contaminated by food handlers; commonly transmitted by faecal-oral route and contamination of water, but may also be spread by aerosol from vomiting.

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