Recently, some teachers and students of China Agricultural University have experienced physical discomfort, accompanied by diarrhea, vomiting and other symptoms. The disease control department has confirmed that it is a norovirus infection that is prone to occur in winter and spring.
What is Norovirus? What are the clinical manifestations? What is its route of transmission? What are the symptoms of infection? How should we guard against it in our daily life?
I. What is Norovirus?
Norovirus is the main cause of acute gastroenteritis worldwide, with high infectivity and rapid spread. Norovirus can easily cause clusters and even outbreaks in collective institutions (such as kindergartens, schools, factories, construction sites, hotels, etc.). October to March is the peak of norovirus epidemics.
II. Incubation period of norovirus and clinical manifestations after infection
The incubation period of norovirus is very short, usually 12-48 hours. After infection, the most common symptoms are diarrhea and vomiting, followed by nausea, abdominal pain, headache, fever, etc. Diarrhea is more common among infected adults and vomiting is more common among infected children.
Three, the transmission mode of norovirus
Norovirus can be transmitted between people, including: fecal-oral route, containing virus Particulate vomit droplets are airborne, contaminated with pollutants, and ingested from contaminated food and water. Food can be contaminated directly by contaminated hands, surfaces contaminated with vomit or feces, or by fine droplets of nearby vomit. Although viruses have difficulty multiplying outside the human body, they can cause disease when present in food or water.
Some common situations include:
1. Eating or drinking norovirus-contaminated food or drink;
2. Contact with norovirus-contaminated objects Or surface, and then touch the mouth with hands;
3. Direct contact with infected people, such as caring for sick people, sharing meals with sick people, or using the same utensils can also cause transmission.
Shellfish and salads are the most common foods in norovirus outbreaks through foodborne transmission. Eating underheated shellfish (below 75°C) poses a high risk of norovirus infection; food other than shellfish may be contaminated by infected food handlers.
4. Where is norovirus easy to break out?
Norovirus is particularly prone to outbreaks in crowded places and is a common cause of gastroenteritis on cruise ships. Other high-risk groups include restaurants, schools, childcare institutions, medical Institutions and all-inclusive resorts. These establishments are characterised by high crowd densities, especially during concentrated meals, vomiting and a situation where sick food handlers can lead to one person infecting many.
5. How to treat norovirus infection?
Norovirus infection is a self-limiting disease, and there is no specific treatment. Most patients can recover after 2 to 3 days of symptoms, but infants and the elderly may be infected with norovirus. More serious symptoms such as dehydration can occur. The duration of immune protection against norovirus is short, and the same person may be repeatedly infected with the same or different strains of norovirus.
6. How to prevent Norovirus?
1. Wash your hands, wash your hands, wash your hands!
Wash your hands, pay attention to one after the other – “before preparing food, before eating, before taking care of infants and young children, etc.”; “after going to the toilet, after returning home, after touching pollutants, etc.”. Maintain hand hygiene at all times! It is recommended to wash your hands correctly according to the 6-step hand washing method, washing with soap and running water for at least 20 seconds.
2. Fully wash fruits and vegetables, pay attention to distinguish raw and cooked utensils when cooking, and cook shellfish thoroughly when eating shellfish.
3. Kindergartens, primary and secondary schools should pay attention to daily cleaning and disinfection. Teachers and cleaning staff should promptly detect suspicious vomiting and diarrhea, and deal with them according to the standard operating procedures. If children and students experience vomiting or diarrhea, they should take the initiative to report to the doctor or health care teacher. Strengthen the health management of canteen employees, and strictly ensure food hygiene.
Organized by Red Star News reporter Yu Zunsu intern Liao Binghua
