What is Norovirus?
Norovirus (also called the “winter vomiting bug” is a very contagious virus that leads to gastroenteritis, which is an inflammatory response of the stomach and intestine. It is one of the most common causes of diarrhea and vomiting worldwide and has infected millions of people annually.
Symptoms of Norovirus
Symptoms of norovirus are commonly observed 12 to 48 hr following exposure. The most common symptoms include:
- Severe nausea and vomiting
- Diarrhea
- Stomach pain or cramping
- Low-grade fever
- Chills
- Muscle aches
- Fatigue
Although these signs almost always resolve in 1 to 3 days, dehydration can happen, particularly in infants, the elderly, and people with an impaired immune system.
How Does Norovirus Spread?
Norovirus is extremely contagious and spreads through several routes:
- Direct Contact: Touching an infected person.
- Contaminated Food or Water: Consuming food or drinks handled by infected individuals.
- Surfaces: Putrescent aerosols and secretions deposit on surfaces and are then inhaled into the oral cavity or onto the face.
- Airborne Droplets: While the viral droplet bursts are being intentionally coughed out, the virus aerosols generated can lead to a new incidence of viral aerosols being inhaled.
High-Risk Settings for Norovirus Outbreaks
- Schools and daycare centers
- Nursing homes
- Cruise ships
- Restaurants and catered events
Prevention Tips for Norovirus
No norovirus vaccine has yet to be developed, but the following can be done to try and minimize the risk of infection.
Practice Good Hygiene:
- Wash hands with soap and water for a minimum of 20 seconds (after washing or before cooking).
- Avoid touching your face, particularly your mouth and eyes.
Disinfect Surfaces:
- Clean contaminated surfaces with a bleach-based disinfectant.
Handle Food Safely:
- Cook shellfish thoroughly.
- Wash fruits and vegetables before eating.
Stay Home When Sick:
- Avoid cooking and caring for others 2 days at minimum after symptom resolution.
Norovirus in Foodborne Illnesses
Norovirus is the most common cause of foodborne illness. Outbreaks often occur due to improper food handling practices. Foods commonly linked to Norovirus include:
- Leafy Greens: Contaminated during processing.
- Fresh Fruits: Often handled by infected workers.
- Shellfish: Especially raw or undercooked oysters.
Preventive Measures in the Food Industry
- Training food handlers on hygiene.
- The Department of Defence has also been asking ill people to not come to work until they are fit to do so.
- Regular sanitization of kitchen equipment.
Diagnosis and Treatment of Norovirus
- Diagnosis
The diagnosis of Stomach bug is routinely performed in doctors’ offices based on symptoms, but stool cultures are also used in many cases or epidemics, respectively.
- Treatment
There is no specific treatment for Norovirus. Supportive care focuses on managing symptoms and preventing dehydration.
- Key steps include:
- Drinking plenty of fluids (water, oral rehydration solutions).
- Resting adequately to recover strength.
- Avoid caffeinated or alcoholic beverages as they worsen dehydration.
Who is at Risk of Severe Norovirus Infection?
Although in most cases recovery is simple, the experience can lead people to become vulnerable to the instance of Complications such as.
- Infants and toddlers because of smaller body fluid volume.
- Older adults with weakened immune systems.
- Individuals with chronic illnesses like diabetes or kidney disease.
Real-Life Stomach Bug Outbreaks and Lessons Learned
The Cruise Ship Epidemic
2022 A cruise ship Norovirus large-scale outbreak with over 300 infected passengers. Investigations revealed poor hygiene practices and insufficient sanitation measures.
Key Takeaways:
- Regular surface disinfection.
- Quarantine sick passengers.
- Promote handwashing among passengers and crew.
