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5% vs. 0.97%, p0.001), lower hand wash rates before meals (21.6% vs. 15.4%, p=0.001), lower human milk (15.8% vs. 19.8%, p=0.045) and guava consumption rates (17.8% vs. 24.3%, p=0.002) than non-AGE participants. Body temperature, stool characteristics, and CRP value can help distinguish the norovirus from other pathogens. The major risk factor of norovirus AGE is contact with AGE patient. Higher frequency of hand wash, human milk, and guava intake may be protective against norovirus gastroenteritis. Body temperature, stool characteris
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