Norovirus infection
|
Norovirus infection Microchapters |
|
Diagnosis |
|---|
|
Treatment |
|
Case Studies |
|
Norovirus infection On the Web |
|
American Roentgen Ray Society Images of Norovirus infection |
For patient information click here
Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1] Synonyms and keywords: Norwalk-like virus infection; norwalk virus infection
Overview
Historical Perspective
Classification
Pathophysiology
Causes
Differentiating Norovirus infection from other Diseases
Epidemiology and Demographics
Natural History, Complications and Prognosis
Diagnosis
History and Symptoms | Laboratory Findings | Other Diagnostic Studies
Treatment
Medical Therapy | Primary Prevention
Case Studies
Primary Prevention
Prevention of foodborne norovirus disease is based on the provision of safe food and water. Noroviruses are relatively resistant to environmental challenge: they are able to survive freezing, temperatures as high as 60°C, and have even been associated with illness after being steamed in shellfish. Moreover, noroviruses can survive in up to 10 ppm chlorine, well in excess of levels routinely present in public water systems.
Despite these features, it is likely that relatively simple measures, such as correct handling of cold foods, strict hand washing after using the bathroom and before handling food items, and paid sick leave, may substantially reduce foodborne transmission of noroviruses.
Prevention of norovirus disease spread via droplets from vomitus (person to person transmission) should focus on methods to limit transmission including isolation precautions (e.g., cohort sick patients in a healthcare facility) and environmental disinfection.
References
- http://www.cdc.gov/ncidod/dvrd/revb/gastro/norovirus.htm
- http://www.cdc.gov/ncidod/dvrd/revb/gastro/norovirus-qa.htm
- http://www.cdc.gov/ncidod/dvrd/revb/gastro/norovirus-factsheet.htm
- http://en.wikipedia.org/wiki/Norovirus
Acknowledgements
The content on this page was first contributed by: C. Michael Gibson, M.S., M.D.