Norovirus outbreak in SE Qld and ways to control it
Norovirus is a virus that causes gastrointestinal issues and is not killed by antibiotics. The symptoms last around three days in a healthy adult and may be longer and more serious in the High Risk Groups.
It is a huge problem in the US and is regularly the most common cause of food poisoning in that country.
It is increasingly an issue in Australia and is now being seen as an issue in the aged care industry. Although Salmonella is perhaps the biggest cause of food poisoning in this industry, Norovirus is becoming more commonly the reason for these centres to be in Lockdown.
It is a pathogen that is regularly associated with winter and early spring, so it is not surprising that we have at least 100 cases currently in an outbreak in South east Queensland.
The following are some ways of controlling or preventing Norovirus being a problem in food businesses;
- Wash hands carefully with soap and water, especially after using the toilet and changing nappies and always before eating or preparing food.
- Wash fruits and vegetables (potentially in a chlorine based wash), and cook all shellfish thoroughly before eating.
- People who are infected with Norovirus should never prepare food for others as long as they have symptoms and until three days after recovering from illness.
- After an episode of any food borne illness, such as vomiting or diarrhea, immediately clean and disinfect contaminated surfaces with food grade cleaners and sanitisers
- Immediately remove and wash clothing or linens that may be contaminated with vomit or faecal matter. Use food grade detergent and wash at the maximum available cycle length and then machine dry.
This article has been written by Rachelle Williams – The Green Food Safety Coach