Norovirus is a very contagious virus that causes vomiting and diarrhea. Sometimes it is told “stomach flu” or “stomach virus” to Norovirus infection. However, Norovirus disease is not related to influenza (flu).
So how to protect and avoid getting infected with Norovirus? Centers for disease control and prevention (Cdc.gov) They give us key points to consider to keep us safe from Norovirus infection:
– Norovirus is very contagious, but can take measures to prevent it from spreading.
– Wash your hands well with soap and water; The disinfectant of hands alone does not work well against the Norovirus.
– Do not prepare or manipulate food or serve other people when you are sick.
– Wash your hands with low water.
How does Norovirus spread?
– You can find Norovirus in vomiting or feces (peanut) even before starting to feel bad.
– The virus can also remain in the feces for 2 weeks or more after it feels better. It can still spread the Norovirus during that time.
Preventive measures
– If you are sick: do not prepare or manipulate food or serve other people. Wait at least 2 days (48 hours) after symptoms disappear. This is important if you work in a restaurant, a school, a nursery, a long -term care center or other places where you can expose people to Norovirus.
– Wash your hands frequently with soap and water for at least 20 seconds, especially: after using the bathroom or changing diapers; before eating, preparing or manipulating food; Before administering medications yourself or another person.
– Know the disinfectant of hands does not work well against the Norovirus. You can use hand disinfectants in addition to washing your hands, but the hand disinfectant does not replace hands washing, which is the best.
– Handle and prepare food safely: cooks seafood well, Norovirus prevention badge; Avoid steaming them and, instead, cook oysters and other shellfish.
Prepare and eat food
– Wash fruits and vegetables carefully.
– Cook oysters and other shellfish until they reach an internal temperature of at least 145 ° F.
– Clean and disinfect routinely the kitchen utensils, cutting boards, countertops and surfaces, especially after manipulating seafood.
– Keep raw oysters away from food ready to eat in the purchase cart, refrigerator and cutting boards.
– Discard the foods that Norovirus can contain.
– Norovirus are relatively resistant to heat and can survive temperatures up to 145 ° F.
– Fast steamed processes will not heat food enough to kill Norovirus.
– Food contaminated with Norovirus can look, a normal smell or flavor.
Clean and disinfect
– I immediately clean the Norovirus prevention plate. Always clean well and disinfect the entire area immediately.
– After someone vomits or has diarrhea: wear rubber or disposable gloves and clean the entire area with paper towels and take them in a plastic garbage bag.
– Disinfect the area according to the instructions on the product label.
– To disinfect, use a chlorine solution with a concentration of 1000 to 5000 ppm (5 to 25 tablespoons of domestic use chlorine (5% to 8%) per gallon of water) or use a disinfectant product recorded by the EPA against Norovirus.
– Leave the disinfectant with chlorine in the affected area for at least 5 minutes. Clean the entire area again with hot water and soap.
– Wash clothes, get the garbage and wash your hands.
– Remove and immediately wash clothes or bedding that may have vomiting or feces.
– Use rubber or disposable gloves.
– Handle the garments carefully without shaking them.
– Wash the garments with detergent and hot water in the maximum duration cycle available and then seize them in the washing machine at the highest temperature.
– Wash your hands later with soap and water.
