Testing for bacterial pathogens that cause foodborne illness is common in today’s food industry. Viruses such as norovirus (NoV) and Hepatitis A (HAV) can be sources of foodborne illnesses, but testing for these viruses in food is much less common.

Norovirus is the most common cause of foodborne illness in the United States, accounting for 58% of foodborne illnesses. According to the Centers for Disease Control and Prevention (CDC), norovirus causes between 19-21 million cases of acute gastroenteritis yearly, contributing to an estimated 56,000-71,000 hospitalizations and 570-800 deaths each year. 

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