Which virus is linked with ready-to-eat foods and is known to cause acute gastroenteritis?

Norovirus is linked with ready-to-eat foods and is known for causing acute gastroenteritis due to its high transmissibility and ability to survive on surfaces. This virus is famously associated with outbreaks in locations such as restaurants, cruise ships, and catering settings, where it can easily spread through contaminated food, water, or surfaces.

The reason norovirus stands out in this context is due to its effectiveness at causing illness with just a small number of viral particles, making it a significant concern for food safety. Symptoms of norovirus infection often include nausea, vomiting, diarrhea, and stomach cramps, typically appearing 12 to 48 hours after exposure.

In contrast, while hepatitis A does cause foodborne illness, it typically presents a longer incubation period and is associated with contaminated water or foods that are commonly handled by infected individuals. Rotavirus primarily affects young children and is more commonly transmitted through contaminated surfaces rather than ready-to-eat food. Adenovirus can cause gastroenteritis but is generally less common in foodborne illness outbreaks compared to norovirus. Therefore, norovirus is recognized as the virus most associated with acute gastroenteritis through consumption of ready-to-eat foods.