[A Common Stomach Bug is Surging
A common stomach bug is surging, according to new data from the US Centers for Disease Control and Prevention. In the week of December 5, there were 91 outbreaks of norovirus reported, up from 69 the previous week. In the same period in recent years, there generally were 65 or less outbreaks per week.
Norovirus is the leading cause of foodborne illness in the US, responsible for 19 million to 21 million illnesses every year. It is an extremely contagious virus that is a common cause of illness outbreaks on cruise ships, in schools, day care centers, and other settings where individuals come into proximity with others.
Norovirus can be spread through direct contact with an infected person or through contaminated surfaces. It can also be transmitted through tiny drops of vomit or fecal material that splatter onto surfaces.
Symptoms of norovirus include nausea, vomiting, diarrhea, and stomach cramps, and can last for one to two days. Most people recover without medical intervention, but it’s important to try to keep down fluids to prevent dehydration. Adults should drink water and most other fluids, including juice and sports drinks, while children can benefit from Pedialyte and other similar electrolyte solutions.
If someone thinks they may have norovirus, they should try to keep down fluids and take it easy. Most people will recover without medical intervention, but it’s recommended that people with specific concerning symptoms, such as blood in the stool, high fevers, or shortness of breath, contact their doctor. Those who are especially vulnerable, such as babies, young children, older individuals, and those with serious underlying medical conditions, should have a lower threshold for contacting their healthcare provider.
To prevent the spread of norovirus, Dr. Leana Wen, an emergency physician and clinical associate professor at George Washington University, recommends the following food safety tips:
* People with symptoms of vomiting, diarrhea, and stomach cramps should not prepare food or handle food or plates or utensils for others until at least two days after their symptoms subside.
* Wash your hands before eating and after using the bathroom.
* Regularly wash your hands with soap and water, especially before eating and after using the bathroom.
* Infected surfaces can be cleaned with solutions containing bleach to kill the virus.
* Be aware that there are other foodborne illnesses, such as E. coli, salmonella, and listeria, and take additional precautions to prevent their spread.
* Don’t drink raw milk or eat raw or undercooked meat. Use an internal thermometer and make sure that what you are cooking reaches the recommended temperature.
* Don’t eat perishable food that has been left out for more than two hours. Be sure to wash vegetables and fruits well and keep them separated from raw meat.
* Everyone preparing or serving food should wash their hands well.
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