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All Groundwater Samples Test Negative for Norovirus in Busan Institute of Health and Environment Survey

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The Busan Institute of Health and Environment (hereinafter referred to as "the Institute") announced that its 2025 Norovirus Contamination Survey found no traces of norovirus in groundwater used at food manufacturing facilities, restaurants, and social welfare institutions.

This survey, conducted as part of a monitoring initiative to prevent norovirus-related food poisoning, was carried out over a two-month period from March to April this year.

○ To address potential hygiene blind spots, the Institute annually selects 20 different businesses that use groundwater and conducts inspections. Since 2010, a total of 272 tests have been conducted over 16 years, all yielding negative results.

Norovirus is a leading cause of mass food poisoning in places such as daycare centers and schools. It is known to survive in extremely low temperatures, below -20°C, making it a major cause of wintertime foodborne illnesses.

○ However, in recent years, cases have been occurring regardless of season, highlighting the need for year-round attention to personal and food hygiene management.

Symptoms of norovirus infection include:
▲ Diarrhea ▲ Vomiting ▲ Abdominal pain ▲ Fever

Due to its high transmissibility, if a food handler in a group dining facility or restaurant exhibits symptoms, they should immediately cease food preparation and be excluded from food service for an additional 2–3 days after recovery to prevent further spread.

Lee Yong-joo, Director of the Busan Institute of Health and Environment, stated,
“Groundwater is particularly vulnerable to norovirus contamination. Without proper management, it can lead to large-scale outbreaks, making regular water testing and maintenance of clean intake facilities essential.”

He added, “Since there is no vaccine or specific treatment for norovirus beyond symptomatic care, prevention is critical. We strongly urge strict adherence to personal hygiene practices, such as handwashing.”

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Appendices

• ●Appendix 1: Guidelines for Preventing Norovirus Food Poisoning
  (Source: Ministry of Food and Drug Safety)

• ●Appendix 2: Norovirus Transmission Routes
  (Source: National Institute of Environmental Research)

• ●Appendix 3: Guidelines for Preventing Norovirus Food Poisoning
  (Source: National Institute of Environmental Research)