A more dangerous version of the stomach virus the tourism industry most frequently associates with cruise ships has spiked at the end of 2024, with norovirus making the holiday season decidedly less than merry for many.
The Centers for Disease Control and Prevention (CDC) reported there were 91 norovirus outbreaks during the week of December 5, with numbers from previous years maxing out at 65 at their highest point during the first week of December.
In an industry still reeling from the devastating impact of COVID-19, the need to warn meeting and event attendees to take firm precautions to combat the spread of viruses is imperative.
"Unlike COVID-19, norovirus can be contracted through contaminated food, making food safety a critical focus for meeting planners," said Tracy Stuckrath, owner of thrive! meetings & events and host of Eating at a Meeting podcast. "This virus spreads fast—through food, direct contact and those surfaces we all touch without thinking. For event pros, it’s a serious reminder to keep health and safety front and center."
According to the CDC, norovirus is the leading cause of vomiting, diarrhea and foodborne illness in the United States, is highly contagious and primarily spread by those infected via contaminated food, water or surfaces, which makes the transmission of the virus especially easy during large gatherings of people.
Compounding the threat, using hand sanitizer alone—a common tactic to combat COVID-19—is not particularly effective in killing norovirus.
Studies have also shown that the virus can still be spread for two weeks or more after someone who was infected with it no longer shows symptoms.
[Related: What Planners and Experts are Saying About the New COVID-19 Variants]
Tracy Stuckrath's Norovirus Event Tips
A veteran meetings and events food and beverage expert, Stuckrath stresses the importance of planners and venues being vigilant about mitigating risks.
"Food safety is usually not a line item on our planning list, but food and beverage is the backbone of our events. We need to take extra care now," Stuckrath emphasized. "By asking the right questions, taking precautions and staying vigilant, we can focus on creating memorable experiences rather than battling outbreaks."
Here are some tips Stuckrath provided to Meetings Today:
- Ask the right questions: Check in with your food service providers. Are they following strict safety protocols? How do they handle high-risk foods like oysters or berries, which have been linked to recent outbreaks? Transparency is key.
- Be food-smart: Food can pick up contamination anywhere from farm to fork. Again, ask your catering partners how they work with their suppliers to prioritize safety and properly handle food. A clean kitchen means peace of mind for everyone.
- Wash and sanitize: Handwashing might feel basic, but it’s powerful. Encourage your team and attendees to scrub for 20 seconds, and set up sanitizer stations where people actually need them—food lines, restrooms and entrances.
- Step-up cleaning: Norovirus can stick around on surfaces for weeks. Dr. William Schaffner at Vanderbilt School of Medicine offered the following advice, "It’s easily transmissible and it’s hardy enough to survive on surfaces for days or even weeks. A person can contract norovirus from contact with an infected person or from contaminated food, water or surfaces.” High-touch areas like conference tables without linens, serving utensils and buffet counters should get extra attention. Maybe switch to full-service buffets for a while.
- Have a plan for illness: If someone feels sick, don’t wing it. Be ready to assist them while keeping others safe.
Stuckrath has long stressed vigilance in regard to F&B cleanliness, including tips she detailed in an article about Food Safety Awareness Month in 2023.
CDC: How to Prevent Norovirus
According the CDC, the following precautions can be taken to combat norovirus.
If you are sick:
- Do not prepare, handle food or care for others. Wait at least two days (48 hours) after symptoms stop. This is important if you work in a restaurant, school, daycare, long-term care facility or other places where you may expose people to norovirus.
- Wash your hands often with soap and water for at least 20 seconds, especially after using the toilet or changing diapers; before eating, preparing or handling food; before giving yourself or someone else medicine.
- Make sure shellfish is cooked thoroughly; cook oysters and other shellfish thoroughly to an internal temperature of at least 145°F.
- Wash fruits and vegetables well.
- Routinely clean and sanitize kitchen utensils, cutting boards, counters and surfaces, especially after handling shellfish.
The CDC cautions that the following factors should be especially considered:
- Noroviruses are relatively resistant to heat and can survive temperatures as high as 145°F.
- Quick-steaming processes will not heat foods enough to kill noroviruses.
- Food contaminated with norovirus may look, smell or taste normal.
If someone vomits or has diarrhea, take the following measures:
- Always clean well and disinfect the entire area immediately, wearing rubber or disposable gloves and using paper towels that are then thrown away in a plastic bag.
- To disinfect, use a chlorine bleach solution with a concentration of 1,000 to 5,000 ppm (5 to 25 tablespoons of household bleach [5% to 8%] per gallon of water) or use an EPA-registered disinfecting product against norovirus. Leave the bleach disinfectant on the affected area for at least five minutes and then clean the entire area again with soap and hot water.
