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certainly some people are more susceptible to what is likely norovirus here, but it's a completely different sensitivity for capacin/spicy food. capacin tolerance can be built over time, but norovirus is an gastro-ecological/immunological issue. gastro-ecology is fucking weird and the gut biome is poorly understood. eating is super gnarly from an immunological perspective: you're putting weird, complex stuff covered into foreign microbes into your body... a warm, wet place that is ideal for culturing microbes. the body makes it go through various layers of controlled, hostile environments to protect you and pull off materials for processing into fuel/nutrition, but generally keeps what you ingested compartmentalized from critical systems. noteable exceptions include alcohol and psychoactive drugs. and when something potentially dangerous--a quickly replicating virus--is detected, it triggers mechanisms to halt processes for harvesting energy and instead dump everything out of the nearest hole. in this way, the shits and puking is pretty good. it's a sign the system is working, even if the pilot is making some questionable choices. i've had acute food poisoning before and i felt a million times better after horking my guts out.

people are getting the shits at TB because a virus that lives in fecal material entered their mouth. norovirus is the most common fecal-oral disease. when a restaurant, residence, or whatever has frequent bouts of norovirus, it means the conditions there aren't sanitary. people are preparing food generally consumed raw without washing their hands after shitting or the water source there is contaminated with sewage. it can come into a food preparation place if the food processing facility upstream got feces on a surface that food came into contact with. it's a problem with the US food system where a single (understaffed, profit-maximizing) facility might process food for thousands or even tens of thousands of retail establishments, and one slicing blade not cleaned properly could touch millions of tomatoes or leaves of lettuce.

once somebody gets it, they can spread it to others through their shit or their barf, but if it's happening at a shitload of places... it's upstream. also, it can live on surfaces for quite a while.

increased susceptibility is usually genetic to receptors, but might be linked to diet (fatty foods, bile facilitated). it invariably results in gastroenteritis, but depending on the variant and your typical diet (high fiber vs high fat), the experienced symptoms could be way less.

so if you've been eating your vegetables/high fiber and stay hydrated, it could be less noticeable than someone who just eats deep friend spicy wings and pancake batter covered hotdogs between mugs of caffeinated starbucks milkshakes. the second person is going to have a fucking blow out that goes above and beyond their typical steatorrhea, because their body is already struggling to deconstruct all that nonsense and they were probably all backed up before the emergency evacuation order hit. either way, it's kind of good to get the shits if you're ingesting fecal-oral pathogens. if you don't, it's getting a chance to stay in your system longer and do some real damage.

also, really old people and young children get way more lit up by norovirus and are more likely to die. but generally, it runs its course in 24 hours and all most people need to do is stay hydrated because a lot of water is lost during an emergency evacuation.