Norovirus
Winter vomiting disease is caused by a virus known as the Norwalk-like virus or norovirus.
The virus lives in the gut and is spread either by poor personal hygiene habits or by small aerosols containing the virus entering the air when someone vomits.
Even very small quantities of the virus will cause illness and in closed communities such as school, hospitals, and cruise ships, for example, it spreads easily.
Incubation period: The incubation period for the virus is usually between 24 and 48 hours.
Duration and type of illness: 12 to 72 hours. Virus.
Symptoms: Nausea, vomiting (frequently aerosolised), cramps, diarrhoea, headaches, muscle aches, fever and abdominal pain may develop.
Control measures: good hygiene practices. Training of all staff, planning and advance preparation and immediate correction response are essential, as is having control measures in place and all staff trained in procedures. Clean up covering a very wide area surrounding vomit. If vomiting occurs in the kitchen or in any food area, discard all exposed food. Decontaminate the area. Clean toilet areas. Ensuring food handlers do not return to work while still infectious, more than 48 hours after symptoms cease, is extremely important in limiting the spread of infection.
Cleaning: Wear protective clothing and thick gloves and use disposable cloths for cleaning. Discard after use. Norovirus is resistant to most disinfectants and requires 1% bleach solution for disinfection of contaminated areas. Ensure general cleaning of area including all areas which may have been contaminated by hand contact. Food handlers should never clean up any soiling associated with Norovirus!
