Human noroviruses are a major cause of gastroenteritis outbreaks worldwide and are the most common cause of foodborne disease outbreaks. Moreover, they are significant contributors to severe childhood diarrhea in developing nations. Norovirus outbreaks are extremely challenging to control for multiple reasons: They are (i) highly contagious and spread through multiple routes of transmission including person-to-person and upon exposure to contaminated food, water, fomites, or aerosolized vomitus particles; (ii) extremely stable in the environment; (iii) resistant to many common disinfectants and food processing techniques; (iv) shed from symptomatically and asymptomatically infected persons for prolonged periods; and (v) infectious at low doses. Common sources of norovirus outbreaks include contaminated shellfish, produce, ready-to-eat (RTE) foods, and water. Norovirus contamination can occur at most any step in the food chain from cultivation to preparation. Research efforts to develop effective methods to inactivate noroviruses, enhanced norovirus diagnostics, and norovirus therapeutics and vaccines are all of high priority.