Norovirus and Coronavirus Risks in Food Service Settings: A Systematic Review for Future Research

Keywords

Coronavirus; food service; hospitality; Norovirus; outbreak

Abstract

This study discusses norovirus- and coronavirus-related health risks, foodborne illnesses, and outbreak risks associated with food and personal hygiene in the food service industry. Norovirus and coronavirus are global concerns. Employing a systematic review, the study focuses on the epidemiology of the viruses, including risk factors, possible transmission stages, and food safety regulations and practices. It is clear that the health risks related to norovirus have not received much attention from food service and hospitality management scholars. However, coronavirus risks and transmission route are well acknowledged by public and food service industry due to the current global pandemic. This study is one of the first studies that presents scholarly research results and discussions on the norovirus and coronavirus risks in food service settings providing implications and suggestions for future research.

Publication Date

1-2023

Original Citation

Okumus, B. (2023). Norovirus and Coronavirus Risks in Food Service Settings: A Systematic Review for Future Research. Journal of Culinary Science & Technology, 21(1), 71–98. https://doi.org/10.1080/15428052.2021.1888835

Document Type

Paper

Language

English

Source Title

Journal of Culinary Science and Technology

Volume

21

Issue

1

College

Rosen College of Hospitality Management

Location

Rosen College of Hospitality Management

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