Norovirus is highly contagious. Implement these measures to prevent its spread:
Personal Hygiene
- Handwashing: Regularly wash hands with soap and water for at least 20 seconds, especially after using the toilet or changing diapers, and before eating or preparing food. Hand sanitizers are less effective against norovirus.
- Avoid Handling Food and Care: Do not prepare food, handle food, or care for others if you are sick. Continue to avoid these activities for at least 48 hours after symptoms subside.
Food Preparation and Safety
- Fruits and Vegetables: Thoroughly wash all fruits and vegetables before eating.
- Cooking Shellfish: Cook shellfish, especially oysters, to an internal temperature of at least 145°F. Avoid quick steaming as it does not heat food sufficiently to kill noroviruses.
- Kitchen Hygiene: Regularly clean and sanitize kitchen utensils, surfaces, and cutting boards. Keep raw and cooked foods separate, particularly in the refrigerator and during preparation.
- Discard Contaminated Food: Dispose of any food suspected to be contaminated with norovirus.
Cleaning and Disinfection
- Immediate Action: Clean and disinfect areas immediately after an incident of vomiting or diarrhea.
- Use disposable gloves and paper towels for initial cleanup.
- Apply a chlorine bleach solution (1,000 to 5,000 ppm) or an EPA-registered disinfectant against norovirus, leaving it on surfaces for at least 5 minutes.
- Follow up with cleaning using soap and hot water.
- Laundry: Wash any clothing or linens contaminated with vomit or feces. Use detergent and the hottest water setting, followed by the highest heat setting in the dryer. Always wash hands after handling contaminated laundry.
Additional Resources
- Educational materials, such as the CDC’s YouTube guide on cleaning up after someone with norovirus, provide further prevention tips.
Implementing these guidelines effectively reduces the risk of spreading norovirus.
