Norovirus is the leading cause of foodborne illness in Minnesota.
On average, Minnesota has about 20 norovirus outbreaks a month, with an increase during the winter months. In January 2025, Minnesota tracked over 130 norovirus outbreaks, with over 4,000 illnesses.
You may have heard it referred to as the “cruise ship disease” due to how contagious the virus is, and because it can spread very quickly in confined spaces. Norovirus is also referred to as viral gastroenteritis, food poisoning and calicivirus.
Norovirus is highly contagious
The virus can become airborne from an episode of vomiting or diarrhea, traveling up to 25 feet and settling on surrounding surfaces and food. It can remain airborne for up to two hours and survive on surfaces for several weeks. Even a small amount of the virus can make someone sick.
Norovirus can spread from:
- Direct person to person contact.
- Contaminated food and water.
- Contaminated surfaces.
What is a virus?
A virus is different from bacteria. Unlike bacteria, viruses are not alive and cannot grow or reproduce on their own. They require a living host cell to multiply. However, a virus can survive on surfaces and food for several weeks, even at refrigerator and freezer temperatures. Because viruses are not living cells, they can be difficult to inactivate through standard cleaning and sanitizing practices, which are generally more effective against microorganisms with cellular structures.
Norovirus symptoms
- Nausea
- Vomiting
- Watery diarrhea
- Cramps
- Headache
- Mild fever
- Muscle aches
Symptoms typically develop within 12 to 48 hours after consuming contaminated food or coming in contact with an infected person, and lasts 12 to 72 hours. Even after the symptoms have stopped, the virus may still be present in the gastrointestinal tract.
Vomiting and diarrhea can lead to dehydration which may require a medical professional.
Why is it a concern for food safety?
Norovirus is a food safety concern because it can survive on surfaces and on food for several weeks.
Norovirus is commonly associated with long-term care facilities, schools, restaurants and child day care. The virus originates from the human intestine and spreads when water, food or surfaces become contaminated by an infected person. Shellfish, for example oysters, can become contaminated when their water supply is contaminated with norovirus.
The Minnesota Department of Health offers resources on preventing norovirus at long-term care facilities.
How to reduce your risk of norovirus
- Do not handle food for others if you have had symptoms within the last 48 hours.
- If someone in your household shows symptoms, follow this step-by-step clean-up guide.
- Wash your hands with soap and water often, especially after using the toilet and before preparing food.
- Cook foods to the correct internal temperature.
When to report a foodborne illness in Minnesota
If you believe that you became sick from eating any food or beverage, alert the Minnesota Department of Health:
- Call 1-877-FOOD-ILL (1-877-366-3455)
- Submit your report using the confidential Foodborne and Waterborne Illness Report
- Or, email [email protected]
Causes and Symptoms of Norovirus Infection. Minnesota Department of Health (2025)
Flurry of Norovirus Outbreaks Tackled by Minnesota Public Health Laboratory, Epidemiologists. Minnesota Department of Health (2025)
Norovirus Outbreaks. Center for Disease Control (2026)
Norovirus Toolkit. Minnesota Department of Health (2025)
Reviewed in 2026