A mild form of food poisoning that is caused by a calicivirus that causes mild flu-like symptoms which last from 24 to 48 hours. Unlike many foodborne pathogens that have animal reservoirs, it is believed that Norwalk-like viruses spread primarily from one infected person to another. Infected kitchen workers can contaminate a salad or sandwich as they prepare it, if they have the virus on their hands. Infected fishermen have contaminated oysters as they harvested them. Foods most frequently associated with outbreaks of the virus include raw shellfish, oysters, clams, salad materials and contaminated water.
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