Restaurant workers, most of whom do not get paid sick leave, are a major concern; those who come in sick or too soon thereafter can spread the virus to hundreds of diners. Affected customers may label the ailment “food poisoning,” which it is in a sense, but the real source is the handler.
A Viral Misery That Loves Company
http://well.blogs.nytimes.com/2014/03/24/a-viral-misery-that-loves-company