Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly associated with which virus?

The correct response is associated with Norovirus because it is known for being a leading cause of foodborne illness outbreaks, particularly in settings where food is prepared or served, such as restaurants and catering events. Norovirus is highly contagious and can be transmitted through the consumption of food or water contaminated with fecal matter or vomit. This virus can survive environmental conditions that would typically inactivate many other pathogens, making it prevalent in food service settings.

In contrast, the other options present do not relate to foodborne illness through the same means. HIV, while a serious health concern, is primarily transmitted through blood, sexual contact, and from mother to child, rather than through contaminated food or surfaces. Malaria is a parasitic infection spread by mosquito bites, and therefore not connected to fecal or vomit contamination. Trichinella is a parasite causing illness primarily from undercooked meat, particularly pork, and is not associated with virus transmission through fecal particles. Hence, Norovirus stands out as the primary virus responsible for foodborne illnesses linked to ingestion of contaminated fecal or vomit particles.