Research Paper Example about Norovirus
Norovirus is one of many foodborne illnesses that causes people to vomit and have diarrhea. Other symptoms include “nausea, stomach pain, fever, headache, and body aches” (Norovirus, 2021). Norovirus is known for getting anyone sick and people can develop this virus through three different factors which include having some sort of direct contact with someone with the virus, intaking food or water that was contaminated, and putting unwashed hands in the mouth after touching contaminated surfaces. According to the Centers for Disease Control and Prevention (CDC), common foods where the norovirus can be found are “leafy greens (such as lettuce), fresh fruits, and shellfish (such as oysters)” (Norovirus, 2021). The Norovirus outbreaks are pinpointed towards healthcare facilities such as hospitals and long-term care facilities, restaurants, catered events, schools and childcare centers, and cruise ships according to the CDC.
In 2020, a school in Belgium reported a Norovirus outbreak that was caused by mixing raw vegetables. It was reported that over 150 students and staff had gotten sick. Some students and staff experienced “vomiting, abdominal pain, and fever” (Desk, 2020). Those symptoms are common to have while being infected by the norovirus. On that day, sandwiches were served to students and staff. The Federal Agency for the Safety of the Food Chain (FASFC) investigated the leftover sandwiches from that day and had discovered that the people who supplied the sandwiches are unknown. “The virus detected in food was the same as that from patients’ stools, enabling the source of the outbreak to be named” (Desk, 2020). The virus can stay in patients’ stools for two or more weeks according to the CDC.
The precautions taken at the time of the outbreak include disinfecting the toilets, rooms, and lunchroom. It was encouraged by staff members to take handwashing seriously and if they are sick to stay home. The students and staff infected by the virus recovered within 24 to 72 hours. Symptoms appeared within “12 to 48 hours after being exposed to norovirus” (Desk, 2020). The FASFC encouraged the cooks at the school to create a menu or verbally tell students and staff what is going to be served for the day. They are also encouraged to keep surfaces clean in the kitchen and always keep hands clean when handling any food. The article did not include what raw vegetable was consumed that caused the virus. Likely, the unknown supplier of the sandwiches did not wash the vegetables before handling them. The virus can be spread very easily to one another. It is also known the virus is very resistant to eat. Any food contaminated with the virus must be thrown away immediately. Surfaces contaminated with the virus must be disinfected with the use of gloves.
In 2019, Belgium had over 571 norovirus outbreaks that affected over 2,400 people, leaving 28 people in the hospital. However, in 2020, the number of outbreaks decreased significantly. There were over 330 norovirus outbreaks that affected over 1,200 people and left 27 people in the hospital. Two out of the 27 people who were hospitalized passed away from viruses. The Belgian school that affected over 150 people was only one out of 330 cases to occur that year. Since 2020 was the year when the pandemic hit, the outbreaks had decreased because of the closure of schools and restaurants.
To mitigate this foodborne illness, it is recommended that people practice constant handwashing after using the bathroom, preparing food, consuming food, taking, or giving medications to themselves or someone else, and washing fruits and vegetables before cooking. While the norovirus and any virus in general, it is highly encouraged to stay home when sick to avoid spreading it to others. Always pay attention to the symptoms and communicate with a healthcare provider.
