A must-see for those in charge of restaurants, food import and sales, and food processing. Information on risk management is provided.
Norovirus is a virus that causes infectious gastroenteritis and food poisoning, and in Japan, outbreaks are observed during the winter season (starting around November), peaking in January and February. It is highly contagious and is believed to spread through contaminated food or secondary infections from the feces or vomit of infected individuals. Symptoms are said to appear about 24 to 48 hours after the virus enters the body, including severe vomiting, diarrhea, abdominal pain, and fever. Symptoms are reported to last for about 1 to 3 days. Looking at the annual occurrence of food poisoning, it varies by year, but norovirus accounts for 20-40% of total incidents and 40-70% of total patients, making it the most significant cause of food poisoning. Therefore, our company is currently offering a free document titled "Guide to Norovirus Countermeasures," which provides a brief explanation of "Norovirus Measures"! [Overview of Contents (Partial)] - What is Norovirus - Causes and Routes of Infection - Countermeasures - About Testing *The document can be viewed immediately via [PDF Download]. Please feel free to contact us with any inquiries.
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The Food Environment Hygiene Research Institute, Inc. (Shokukan Ken) is a company that contributes to living environments and "food" with safety as its motto, creating human health and a comfortable living environment. We contribute to the production and processing of food and the improvement of food safety, realizing a social structure that can maintain people's health and a desirable living environment. We also provide strong support for the development of veterinary pharmaceuticals. Additionally, we accurately grasp livestock environments and propose improvements in hygiene management, earning strong trust from livestock farmers nationwide.