Passive Mitigation of Norovirus through Bathroom Design Optimization

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Passive Mitigation of Norovirus through Bathroom Design Optimization

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Norovirus is a persistent and tenacious virus that causes a short-lived and seldom-lethal food-borne infection most commonly associated with vomiting, nausea, diarrhea, fever, and, if persistent, dehydration. In food service establishments, employees become vectors for outbreaks when working while ill or recently recovered. Better bathroom design can reduce the probability of an outbreak, without changing human behavior in them. This is a background research paper that provides speculative analysis on how improved bathroom design can supplement hygiene training, sick time off, and chemical sanitizers in the fight against the most common of all food-borne infections: Norovirus. Outbreaks are often caused by a series of missteps, bad luck, or poor planning when caused at restaurants and the damage can be severe in what is already one of the most cutthroat and competitive industries in the United States. To be associated with an outbreak is potentially damaging to reputations of establishments and taking precautions, including those suggested in my paper, will take some of the contributing factors to any illness outbreak out reducing the chances of the outbreak occurring. They may still occur, but better bathroom design and other precautions can reduce the scale and/or frequency potentially saving human suffering and economic damage to the companies that would otherwise have done nothing preventative.



Plan B Project Paper for the master's program in Food Science and Nutrition.

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Ayd, Daniel D. (2015). Passive Mitigation of Norovirus through Bathroom Design Optimization. Retrieved from the University Digital Conservancy,

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