The first cause of disease (such as acute gastroenteritis) from contaminated food is a genetically diverse virus known as norovirus. According to a recent study published in the New England Journal of Medicine, which covered the years 2009 and 2010, the norovirus was responsible for almost 1 million pediatric medical visits to children under 5 years of age and resulted in 800 deaths. The virus, transmitted mainly by faecal contaminated food, is very contagious, it moves very quickly and it is almost impossible to control or destroy it because every 2 to 3 years it turns into a new immunity-resistant strain.
The strain, which currently covers the planet in 2013, is known as GII.4 Sydney, so named because it first appeared in Sydney in Australia during 2012. As with all strains of norovirus, symptoms such as diarrhea, vomiting, severe nausea and cramps are fast. Most healthy people will pass the virus in 2-3 days without any medical help, but for young children, elderly, pregnant women and anyone who has a compromised immune system, reducing norovirus can lead to very serious consequences.
Of the 113 recorded GII.4 outbreaks in Sydney in the United States between September 2012 and January 2013, 60 percent were in nursing homes and hospitals, where large numbers of elderly were found. Outbreaks of noroviruses are most common when large groups of people consume food prepared by others, places such as restaurants, cruise ships, school lunches and summer camps.
When a food handler consumes food or drink contaminated with norovirus, the virus can remain active and infectious in the handler’s feces from the time long before they even feel the least painful until they feel better until two weeks later.
The virus spreads when another person eats or drinks the same food or other food prepared by an infected person; touches the surface contaminated with vomiting or diarrhea from an infected person, and then puts fingers to their mouths or shares tableware with an infected person.
A person is most contagious, as long as they actually get sick for up to 3 days after recovery.
A food processor can infect any food, especially raw food, but the products most commonly used in widespread outbreaks include shellfish and fresh fruits and vegetables.
To prevent the spread of norovirus, all food handlers, including at home, should strictly observe the following precautions: wash hands thoroughly before handling any raw food; Before cooking, rinse all raw food under running water; thoroughly clean all cooking surfaces, such as cutting boards and tabletops, both before and after cooking; do not prepare food during illness or for at least 3 days after recovery; keep your hands washed regularly and refrain from putting fingers in your mouth.
Healthy people who are infected with norovirus should drink plenty of fluids - except caffeine and alcohol - avoid contact with cooking surfaces and products that others can process, thoroughly and regularly clean their hands and bath surfaces. Note: alcohol-based disinfectants do not kill the virus.
People in danger - young children, the elderly and people with weakened immune systems - should seek medical help at the first sign of symptoms. If you have any questions, contact our medical law firm.
