Preventing the Spread of Norovirus

Noroviruses are the most common cause of gastroenteritis in the United States, according to the CDC.   Every year, more than 21 million Americans become infected with norovirus, of which approximately 800 die.  Due to the numerous strains and its ability to quickly mutate, it is difficult to develop a lasting immunity to norovirus.  As a result, you may become infected multiple times throughout your life. 

Noroviruses are very contagious and can spread quickly and easily between people; it is passed in the stool or vomit of infected people.  It is most commonly spread via the following: touching a surface or object contaminated with the virus then touching your mouth; coming into direct contact with someone infected with the virus; or consuming food or drink contaminated with the virus.  According to the CDC, norovirus is a leading cause of foodborne illness in the US.  Foods such as leafy greens, fresh fruits and oysters are the most common culprits, however, any food that comes in contact with a contaminated person or surface can also become contaminated.

Because of its symptoms (nausea, vomiting, stomach cramping, diarrhea), norovirus is commonly referred to as the “stomach flu,” but in all actuality, is not related to the influenza virus.  For most people, a norovirus infection is not serious and symptoms will improve within one to two days.  One of the most dangerous side effects is dehydration, caused by vomiting and diarrhea, which can be particularly deadly among the elderly or young children.  Be sure to drink plenty of fluids, especially those without caffeine or alcohol, to reduce this chance.

Despite both a lack of vaccine to protect against and drug to treat a norovirus infection, there are some steps you can take to reduce your likelihood of infection.  Most importantly, wash your hands often with soap and warm water; alcohol-based hand sanitizers do not kill this virus.  Clean and disinfect any contaminated surface using a bleach-based cleaner.  Even mixing two to twenty-five tablespoons of bleach in a gallon of water will work.  Wash any soiled laundry items separate from non-soiled items on the highest heat and longest cycle and dry completely.  Do not prepare food while infected, and by the same token, do not eat food prepared by an infected person.  Stay home from work until you are sure this infection has passed; you are contagious for up to three days after recovery – so even if you feel better, you can still pass it along to others.