NOROVIRUS

WHAT IS A NOROVIRUS?

2015-01-11T10:36:00.000-08:00

Norovirus (formerly Norwalk agent) is an RNA virus (taxonomic family Caliciviridae) that causes approximately 90% of epidemic non-bacterial outbreaks of gastroenteritis around the world (often incorrectly called stomach flu).

Norovirus is highly infectious, and spreads rapidly in contained environments such as cruise ships and nursing homes. The virus may also be referred to as Norwalk or Norwalk-like virus (NLV).

Norovirus affects people of all ages. The viruses are transmitted by faecally contaminated food or water, by person-to-person contact, and via aerosolization of the virus and subsequent contamination of surfaces.

After infection, immunity to norovirus is usually incomplete and temporary. There is aninherited predisposition to infection, and individuals with blood type O are more often infected, while blood types B and AB can confer partial protection against symptomatic infection.

Outbreaks of norovirus infection often occur in closed or semi-closed communities, such as long-term care facilities, overnight camps, hospitals, prisons, dormitories, and cruise ships where the infection spreads very rapidly either by person-to-person transmission or through contaminated food. Many norovirus outbreaks have been traced to food that was handled by one infected person.

Norovirus is rapidly inactivated by either sufficient heating or by chlorine-based disinfectants, but the virus is less susceptible to alcohols and detergents as it does not have a lipid envelope.

Las Vegas: Dozens of people were hospitalized for stomach virus

2013-12-23T09:51:00.001-08:00

LAS VEGAS, NEVADA

At least thirty-five people, including adults and children, were hospitalized this afternoon in Las Vegas because they had a strange uneasiness.

According to U.S. media confirmed, this group was participating in the National Youth Football Championship when they began to present various symptoms such as fever, vomiting and chills.

After rapidly transported to hospitals of the area, is able to discover a similar suffering stomach flu caused by the "norovirus" box.

These outbreaks are more common than you think, and only in the United States 20 million cases are reported annually.

The most common method of transmission is through contact, which would explain the rapid spread of the virus in the event.

Keep food safety during the holidays

2013-11-25T08:48:00.002-08:00

With start of the celebrations. Outbreaks of foodborne diseases cause disease, hospitalizations and deaths.

The food is prepared with contaminated food produces the norovirus or food poisoning.

The holiday season where increasing meetings with friends, work and family, so it is very important to ensure the quality of the food you eat begins to avoid the risk of an infectious disease that ride to the hospital. Many outbreaks occur because the food is contaminated during preparation or serving, because the people who handle food or not I wash poorly washed hands. Reports show that Salmonella was the second most common of the infectious diseases that occur in this season cause.

The major causes of the outbreaks were birds (15%) , beef (14 %) and fish (14%).

Food poisoning or norovirus

Norovirus is an infection that affects the stomach and intestines causing an illness called gastroenteritis (inflammation of the stomach and intestines ) .

Noroviruses are the most common cause of gastroenteritis in the United States.

Many names for the same symptoms:

Perhaps you have heard that norovirus disease is also known as " food poisoning " or " stomach flu." It is true that food poisoning can be caused by norovirus. However, other microbes and chemicals can also cause it.

Norovirus disease is usually not serious. Most people recover in 1 to 2 days . But it is possible that the infection is severe in young children, the elderly and people with other conditions ; norovirus infection can lead to severe dehydration , hospitalization and even death .

The norovirus and food

Noroviruses are a major cause of illness from contaminated foods in the United States.

The types of foods that are most frequently associated with norovirus outbreaks include leafy greens ( such as lettuce) , fresh fruits and seafood (like oysters). However, any food that is served raw or handled after cooking can become contaminated with norovirus.

Salmonella

Salmonella is the name of a group of bacteria. is the most common cause of foodborne illness. Salmonella found in raw poultry, eggs, beef, and sometimes on unwashed fruit and vegetables .

The elderly, infants and people with weak immune systems are more susceptible to getting sick more seriously . In these patients, the Salmonella infection may spread from the intestines to the bloodstream and then to other body sites and can cause death unless rapid antibiotic treatment is administered.

Security

If you are the host of some of the celebrations , be sure to follow these tips to keep both your guests as you sick with an infectious bacteria.

Practice proper hand hygiene: wash hands thoroughly with soap and water, especially after using the bathroom or changing diapers, and always before eating or preparing food. If soap and water are not, you can clean your hands with hand sanitizer alcohol base. These products with alcohol can quickly reduce the number of germs on hands in some situations, but should not replace washing with soap and water.

Practice precautionary measures in the kitchen: Thoroughly wash fruits and vegetables, and cook oysters and other fine seafood before eating.

Do not prepare food when you have infection: the sick norovirus should not prepare food for others while experiencing symptoms and for 3 days after they recover from the disease.

Clean and disinfect contaminated surfaces: After an episode of vomiting or diarrhea, immediately clean and disinfect contaminated surfaces with household cleaner containing chlorine , as directed by the label. If there is no cleanser that class , you can use a solution prepared with 5 tablespoons to 1.5 cups of household bleach per gallon of water .

Wash clothing: remove all clothing and bedding that has been contaminated with vomit or stool and wash immediately. Handle with care clothes and dirty clothes, no shake, to prevent the spread of the virus. Use disposable or rubber gloves if you have them , while handling soiled clothes and bed linen, and wash your hands afterwards. These clothes and bedding should be washed with detergent in the wash cycle up the washer and tumble dried .

More than 300 passengers aboard a cruise become ill with norovirus

2013-10-07T01:10:00.001-07:00

BAYONNE, NEW JERSEY- More than 300 passengers and workers on board a cruise ship docked in Bayonne, became ill with norovirus.

Gastrointestinal disease, which includes symptoms such as stomach pain and diarrhea, has not been confirmed by the authorities, however, passengers who spoke with news say that something was wrong.

Some passengers reported strong stomach pain lasting up to two days.

Both the cruise line as the Center for Disease Control and Prevention Disease statements have not yet, this due to the partial government shutdown.

London: more than a million affected by Norovirus

2013-02-23T13:16:00.000-08:00

The cases of people infected with Norovirus or type virus "Norwalk" already exceed 1.1 million in England and Wales, according to the Health Protection Agency (HPA). According to this organization, the figure is 72% higher than that recorded in late 2011. In turn, this infectious agent is responsible for 50% of outbreaks of foodborne gastroenteritis in the U.S.. Although it affects people of all ages and is transmitted by food contaminated by sewage and by contact from person to person, can lead to complications in children and the elderly.

Since its inception, the winter has proved challenging for public health services in the Northern Hemisphere. The hospital wards were collapsed by demand, schools reduced their hours of class and luxury cruises have experienced true health crises in the Caribbean Sea. Only in the UK, the figure has surpassed one million people affected and, before Christmas, more than 400 passengers and crew infected in the Queen Mary 2 cruise and the Emerald Princess.

About the norovirus

Although it can infect people at any time of year, is often associated with acute norovirus winter of gastrointestinal diseases. The most common mode of transmission is through the consumption of contaminated food or water, but can be transmitted by contact from person to person. It can also spread through the air after someone vomits.

The disease usually begins a few days after the person is infected. The most common symptoms are severe vomiting and watery diarrhea, but can also cause low fever, headache, abdominal pain and in the extremities.

The evolution

In the first 60 hours have the largest demonstrations and a period of high transmission, so it is crucial that those who are infected do not touch food that can be eaten by others or that come into direct contact with other individuals.

The disease has no specific treatment and resolves on its own, with a full recovery within 4 days. However, young children and the elderly are the most vulnerable because dehydration can have high fluid loss.

Frozen strawberries cause gastroenteritis outbreak largest in Germany

2012-11-14T01:19:00.001-08:00

11,200 cases of norovirus gastroenteritis aimed at responsible, were reported in Brandenburg, Berlin, Saxony, Saxony Anhalt and Thuringia

The Robert Koch Institute in Germany reported yesterday that largest transfer of acute gastroenteritis in Germany, which affected since September 20 with diarrhea and vomiting to more than 11,200 people, was probably caused by a norovirus, and so far it appears which aired in frozen strawberries.

In a large number of patient samples norovirus was detected, however, the Institute warns that the cause of the disease is not yet completely clear and not discarded other toxins.

The first cases began in Saxony on September 20 to end on 28 March. Continued in the following days, isolated cases that were accentuated on October 4, reports the Institute.

Most cases were in Brandenburg, Saxony, Berlin, Thuringia and Saxony Anhalt finally some. Of the 11,200 total cases, 32 resulted in hospitalizations and thousands were isolated in Saxony.

Four studies conducted between January and August 4 allowed to know that the food they ate the affected joint was a bowl of strawberries, the statement said.

The dish ate frozen strawberries that suggests that the charge would be a supplier of Saxony, so the Food Inspection Agency blocked the product, the report said Koch.

The institute said it is likely that the keeper is just a lot of strawberries, where heating played an important role.

Despite these results Koch Institute researchers said they do not rule out other toxins as a cause.

More than 4,000 German schoolchildren have fallen ill due to a virus found in the food

2012-11-14T00:21:00.003-08:00

More than 4,000 German children and adolescents have become ill with a virus that causes gastrointestinal problems by eating food contaminated with a norovirus presumably eaters in schools where studying.

The Robert Koch Institute (RKI) in Berlin virology noted Friday that all those affected ate food prepared by a single company and industrial kitchens in several locations scattered throughout the country.

He added that all cases are concentrated in eastern Germany and specifically in the states of Berlin, Brandenburg, Saxony and Thuringia, where some schools will not open its doors this Friday preemptively.

The RKI said that so far only three children have been admitted to hospital seriously affected by the norovirus, which is transmitted by food contaminated by sewage and by person to person contact.

Health officials in the states affected by the virus outbreak confirmed that all schools receiving these supplies for their kitchens Sodexo company, based in the town of Rüsselsheim, in the center of the country.

The company, which has 17,000 employees, manages approximately 30 kitchens spread over Germany and feeding some 150,000 children and adolescents in German schools.

A spokesman said the company Sodexo, founded in 1992, had not so far had a single health problem and its specialists seeking the source of food contamination with gastrointestinal virus.

Security on cruise ships, five travel tips

2012-11-13T23:47:00.001-08:00

Cruise ships offer a luxury adventure. Great fun and surrounded by first class services for many days. Did you know that the world cruise carrying more than 16.3 million passengers in the world?

Despite the resounding crash of Costa Concordia, the cruise ships are still some of the world's safest transport. However, for your peace of mind, these notes travel tips.

1. Information. Locate where the meeting points and fire extinguishers. The cruise organized meetings where release necessary safety procedures for any incident. Find out every detail.

2. Accessibility. You know what the evacuation routes? Find out where they are, and the stairs and entrances. The cruise maps can help to a better location.

3. Drugs. If you're sick, do not forget to include your meds on luggage. Take your prescriptions, phone numbers and photocopies of important documents (visa, passport, official identification).

4. Diseases. You know what is the norovirus? It accounts for more than half of the outbreaks of foodborne gastroenteritis. Semi-enclosed spaces such as homes or cruise increase the risk of contagion. The first form of protection is to wash your hands and use hand sanitizer.

5. ER. If you feel very ill plane or something hurts more, all cruise ships have doctors and nurses willing to help at all times. Asked what part are.

KNOW THE RISKS OF POPULAR STREET FOODS

2012-07-02T06:42:00.000-07:00

RISKS OF STREET FOODS

Buns, sushi and even roast beef are just some of the products that make up the menu street. The food vending is part of the traditional facade of Chilean cities and has proliferated so hard on public roads, which have increased health risks due to lack of sanitation and hygiene.

Dr. Ana Maria Madrid, a gastroenterologist at University of Chile Clinical Hospital, says that "I have seen sellers who have to make the buns gloves and give the same again" - and adds, "no change gloves 50 or 60 times because is no gain for them. It's like me to do endoscopy with a pair of gloves all morning, "he said.

On the other hand, the popular French fries, buns or wraps are soaked in oil of dubious quality, because, to reduce costs, are reheated over and over again, producing toxic chemicals that may be carcinogenic.

Currently, street food supply has increased significantly. The reign of the buns or complete faces new skills like Chinese food. "Imagine the sushi, must be heavily contaminated, raw fish may have worms or parasites," warns the gastroenterologist. The crispy rolled not pass the test: the content of vegetables fermented with the heat and quickly infected.

In short, gastrointestinal infections are often included in the letter. "The biggest risk is that you grab viruses or bacteria that cause acute gastroenteritis, such as Norovirus, Salmonella and Shigella," details the gastroenterologist.

Buns, sushi and even roast beef are just some of the products that make up the menu street. The food vending is part of the traditional facade of Chilean cities and has proliferated so hard on public roads, which have increased health risks due to lack of sanitation and hygiene.

Dr. Ana Maria Madrid, a gastroenterologist at University of Chile Clinical Hospital, says that "I have seen sellers who have to make the buns gloves and give the same again" - and adds, "no change gloves 50 or 60 times because is no gain for them. It's like me to do endoscopy with a pair of gloves all morning, "he said.

On the other hand, the popular French fries, buns or wraps are soaked in oil of dubious quality as to reduce costs are reheated over and over again, producing toxic chemicals that may be carcinogenic.

Currently, street food supply has increased significantly. The reign of the buns or complete faces new skills like Chinese food. "Imagine the sushi, must be heavily contaminated, raw fish may have worms or parasites," warns the gastroenterologist. The crispy rolled not pass the test: the content of vegetables fermented with the heat and quickly infected.

In short, gastrointestinal infections are often included in the letter. "The biggest risk is that you grab viruses or bacteria that cause acute gastroenteritis, including norovirus, salmonella and shigella," details the gastroenterologist.

FDA urged to recall Korean shellfish

2012-06-19T04:14:00.001-07:00

The Federal Food and Drug Administration requested to withdraw the sale of shellfish imported from South Korea, fearing a possible contamination with norovirus.

Food distributors, retailers and foodservice operators should stop selling and working with all products of oysters, clams, mussels and scallops, whole or roe-whether fresh, frozen, canned or processed, coming from South Korea.

The order includes molluscs Koreans entered the United States before 1 May when the FDA recalled the product from the list of providers Interstate Shellfish Certificates (ICSSL), and those who may have entered after that date. These products and other prepared they may have been exposed to human fecal waste and, therefore, be contaminated with norovirus.

The FDA considers these contaminated shellfish are adulterated under the Federal Food, Drug and Cosmetic Act.

While several companies started to withdraw products within the distribution chain just received the first reports last month, many still did not take action.

"We want to ensure that all food entering the U.S. are fit for consumption, "said FDA spokesman Curtis Allen, according to the Associated Press.

After conducting a thorough evaluation, the agency found that the Shellfish Sanitation Program Korean (KSSP) no longer meets the health checks of the National Shellfish Health. The FDA found major deficiencies in the KSSP, such as inadequate sanitary controls, mismanagement of land-based pollution sources and detection of norovirus in shellfish growing areas.

These deficiencies led to the federal agency to withdraw from the list all suppliers ICSS Korean seafood certified on May 1.

Consumers who have recently bought seafood and determined to come from Korea should eliminate them, as well as any products derived from them, the FDA recommended.

The measure, said the agency has no effect on fresh and frozen shellfish distributors, retailers and foodservice operators of any other supplier of seafood ICSSL list. The FDA maintains ongoing discussions with the Korean authorities to resolve the issue.

Norovirus causes gastroenteritis. Symptoms include nausea, vomiting, diarrhea and stomach cramps. In addition, affected individuals may experience episodes of fever, chills, headache, muscle aches and fatigue within 12 to 48 hours after exposure to the virus and, in general, the disease lasts for one to three days.

The FDA noted that there were cases of norovirus poisoning in the U.S. by the Korean oyster consumption last year, but no cases in 2012.

NOROVIRUS FORCES TO REMEMBER OLD PRINCIPLES OF HYGIENE AND KITCHEN

2012-06-05T02:26:00.002-07:00

More than 100 cases filed this week, a prestigious hotel in Scotland

Just wash your hands thoroughly with soap and water, carefully clean the area where cooking, washing clothes often and eat well cooked food, you can avoid a number of diseases and the spread of norovirus embarrassing, disastrous when about enjoying a good holiday, interrupted for more than 24 hours of vomiting and gastroenteritis.

Anyone can be spread when a person touches their mouth with unwashed hands or contaminated food and drinking water. Pollution in prestigious restaurants and luxury hotels put on alert the population and the question arises, whether it is meeting the minimum standards of hygiene.

Norovirus likes to stay in water environments, where it survives long time, but also kept in the kitchen surfaces where you left hours ago a shellfish contaminated, or shopping bag, for example. Maybe the soiled clothes to go out and the virus can remain alive one week, unless you wash.

Otherwise, the virus can travel through fecal contamination to receive food prepared with unwashed hands.

The hygiene standards require clean cooking surfaces, wear clean clothes when working in such environments, and touching the hand washing products.

When shopping, vegetables are eaten cooked, washed and placed in the bottom of refrigerators in bags or separate from the rest of the vegetables eaten raw.

The vegetables that are eaten raw can also go in covered containers or bags to marinate food.

The fruits are washed well and put in a clean and secluded. If you go to the refrigerator should be separated.

The products are cooled on their own containers are allowed, as is the case of milk, butter, and in closed containers, if a freshly cooked food and separate.

Finally, when buying shellfish and meats are in the top tray, properly protected, because usually if raw foods are more polluting.

Mollusks living in areas contaminated with human waste, easily get norovirus. The droppings can come for example waste from ships.

New research in the Gulf of Mexico reported recently, will help create areas closed to oyster harvesting in areas where water is contaminated.

Raw oysters and undercooked shellfish in salads are an excellent source of norovirus, not only dangerous to eat, but to contaminate the other products from home if not kept hygiene. The most recommended is that once you enter are washed, cooked and consumed immediately.

Recent public pollution

More than 100 people were infected with norovirus at the prestigious Gleneagles Hotel in Scotland, reports the Scotsman half today.

Guests showed symptoms after sleeping in the place last week. Norovirus is known to take 24 to 48 hours after symptoms manifest multiply in the gut.

Gleneagles spokesman, said both residents and guests and staff were infected.

The hotel was home to big stars and home of golf tournaments and international G8 summit in 2006 and will host the golf tournament in 2014.

Most are already recovered but still some symptoms.

Norovirus is normally eliminated by man without treatment, but people with immunodeficiency, young or old may have additional problems.

In January, a division of Hastings Conquest Hospital closed its doors after receiving 5 cases of norovirus, to prevent transmission to other patients. They are more vulnerable to risk of life.

Something that only humans can avoid with better hygiene and nutrition, is 21 million cases annually in the U.S., 70 000 are hospitalized and 800 die.

Lemon juice and sunlight disinfect the water

2012-04-18T09:31:00.003-07:00

U.S. scientists were able to disinfect the water using lemon juice and sunlight with the same result is obtained by boiling, says an article in the April issue of the American Journal of Tropical Medicine and Hygiene.

Scientists at John Hopkins Bloomberg School of Public Health led by Prof. Kellogg Schwab plastic bottles filled with water containing the bacterium Escherichia coli (E. coli), the MS2 bacteriophage and norovirus in mice.

Then added lemon juice, lemon suspension and synthetic psoralens. After exposing these bottles to sunlight, researchers found a substantial decrease in the concentration of E. coli and bacteriophage. The norovirus was reduced so insignificant. Citric acid, psoralens and ultraviolet radiation affecting the DNA structure of microorganisms, so that reproduction ceases. "The method of disinfecting water with sunlight and lemon juice (30 milliliters of juice per 2 liters of water) decreases the content of E.coli in 30 minutes.

The same result is achieved by boiling the water, "said Professor Schwab. Disinfection of drinking water using sunlight is widespread in poor regions. This methodology, recommended by the United Nations Fund for Children (UNICEF), substantially reduces the incidence of diarrheal diseases. The plastic bottle with one or two liters of water in the sun for at least six hours. If the sky is overcast, the period of exposure to sunlight should be extended to 48 hours.

ROTAVIRUS INFORMATION

2011-04-06T05:32:00.000-07:00

Rotavirus is a genus of viruses belonging to the family Reoviridae. There are seven groups, three of which (Group A, B and C) infect humans. Group A is the most common and most widespread, causing 90% of infections.

They cause vomiting and diarrhea are the most common cause of severe diarrhea in infants, causes approximately 55,000 hospitalizations each year in the United States and kills about 600,000 children each year in developing countries. New vaccines have proven effective and safe in 2006. Virtually all children under five years have been infected by rotavirus.

They are transmitted by the fecal-oral route, infecting cells of the small intestine, causing gastroenteritis can lead to diarrhea and even dehydration. Through the viral protein (NSP4), which possesses the characteristics of an enterotoxin, is further reinforced this effect diarrhea.1 Although producer were discovered in 1973 and are responsible for more than 50% of hospital admissions of children with severe diarrhea, are still underestimated by the medical community, especially in developing countries. Besides infect humans, they also affect some animals and is a pathogen for cattle.

Microbiology

Types of Rotavirus

There are seven species rotavirus, designated A, B, C, D, E, F and G. Humans are infected by types A, B and C, mainly by A. All species attack any animal. In type A there are variations, called serotypes. As with the influenza virus, using a dual system of classification, based on two types of capsid proteins. The glycoprotein VP-7 defines the type G and protease-sensitive protein VP-4 defines the type P. The type P is defined as a number for serotype P and as a number in brackets for genotype P. G serotypes have a nomenclature similar, with the number of serotype G the same genotype G. For example, the chain is denoted as Wa P1A [8] G1.
Structure

Rotavirus (from Lat. Broken: wheel) have a characteristic appearance similar to a wheel, when viewed by electron microscopy. Rotaviruses are non-enveloped viruses (naked), capsid observed in 3 layers (outer, middle and inner). The genome is composed of 11 segments of double-stranded RNA, which code for six structural proteins and six nonstructural (one of its segments encodes two proteins). The virus is stable in the environment. May reach 76.5 nm in diameter.

Proteins

The virion is composed of six proteins (VP). These are called structural proteins VP1, VP2, VP3, VP4, VP5 and VP6. Apart from the structural proteins, there are six more non-structural (NSP), produced only in infected cells. They are called NSP1, NSP2, NSP3, NSP4, NSP5 and NSP6. At least six of the twelve proteins encoded by the viral genome RNA are associated, and the function of these proteins in rotavirus are not fully explained, are believed to be involved in RNA synthesis and packaging, transport of the mRNA into the area genome replication and translation of mRNA and the regulation of gene expression.

Structural proteins

VP1 is located in the core of the virus and is an RNA polymerase. In an infected cell produces mRNA transcripts to synthesize viral proteins and genome doubled to produce new virus particles.

VP2 is part of the innermost layer of the virion and is attached to the RNA genome.

VP3 is also part of the inner layer of the virion and is an enzyme called guanylyl transferase. Is an enzyme that produces the cap 5 'RNA (capping enzyme), during post-transcriptional modification of mRNA. This cap stabilizes the 5 'end of messenger and prevents it from being attacked by nucleases, enzymes which degrade nucleic acids.

VP4 is located in the outer part of the virion and forms a protuberance, which is capable of binding to cellular receptors of the cell to enter inside. VP4 must be modified by an intestinal protease, to yield VP5 * and VP8 *, before the virus particle is infectious. VP4 structure determines the virulence of the virus and which is of type P

The VP6 is the major capsid protein. Is highly antigenic and may be used to determine the species of rotaviruses. It is used in clinical trials to determine the existence of rotavirus A.

VP7 is a glycoprotein that is part of the outer layer of the virion. Apart from their structural functions, determines the type G of the chain, and together with VP4, is involved in the immune response to virus.

NSP
NSP1 is transcribed from the gene 5 and is a nonstructural protein RNA binding.

NSP2 is an RNA binding protein that accumulates in cytoplasmic inclusions (viroplasm) and is necessary for genome replication.

NSP3 is joined to the mRNA in the infected cells and is responsible for the completion of cellular protein synthesis.
NSP4 is a viral enterotoxin that induces diarrhea and was the first viral enterotoxin was discovered.

NSP5 is encoded by the viral genome segment 11 of rotavirus A, and in infected cells is accumulated in the viroplasm.

NSP6 is a binding protein nucleic acid is encoded by gene 11, into an open reading frame offset.

Rotavirus Infections

The nature of the disease

Rotavirus gastroenteritis and foster strong abdominal pain. "Infantile diarrhea", "winter diarrhea", "nonbacterial acute infection" and "acute viral gastroenteritis" are the other names he is called to this condition. The infective dose is presumed to be of 10-100 infectious viral particles, since a person with rotavirus often excreted a large amount of viral particles: in the order of (108-1010 infectious particles / ml feces). The route of infection is through contact with hands or objects contaminated utensils. The incubation period for rotavirus disease is approximately 2 days. The disease is characterized by vomiting and watery diarrhea 3 to 8 days, and fever with abdominal pain occur frequently. Immunity occurs after infection. Infections tend to be less severe than the original infection.

Prognosis and prevention

Usually the development of the infection resolves spontaneously. Severe dehydration due to diarrhea is one of the major complications. We recommend the use of electrolytes, but should first consult the doctor.

The best defense is to use clean utensils and wash hands after leaving the baño.También be careful when handling diapers do not promote a subsequent infection.

Vaccines

In 2006, two rotavirus vaccines were shown to be safe and effective in children: Rotarix developed by GlaxoSmithKline and is created based on live attenuated and RotaTeq developed by Merck and is created with human and bovine recombinant viruses. Both are administered orally and live attenuated viruses. In 2006, the FDA approved RotaTeq for use in the United States and announced a price of 187.50 for the standard regimen of three doses. It is therefore one of the most expensive childhood immunization, despite the discount becomes an option unavailable to third infants world.and But WHO strongly recommends the inclusion of the rotavirus vaccine to immunization programs in all regions of the world. A previous vaccine, RotaShield developed by Wyeth-Ayerst, was withdrawn from the market in late 90's when it was discovered in rare cases be linked to severe complications of type-intestinal occlusion.

Complications

Repeated rotavirus infections may increase the risk of Celiac disease in children usually susceptible. Always believed that intestinal infections contribute to its development, a common digestive disorder triggered by eating wheat-based products and other foods containing gluten protein. Some studies, however, have reviewed the role of specific infectious agents in disease development. As participants in a study of environmental agents of disease desatadores, 1931 children in the Denver metropolitan area who were genetically susceptible to celiac disease, were monitored from infancy to verify whether they had experienced rotavirus and later development of celiac disease as well.

NOROVIRUS GALLERY

2011-03-24T04:42:00.000-07:00

Officials look for source of norovirus

2011-03-01T16:23:00.000-08:00

Norovirus spreads from person to person through contaminated food or water. And very unpleasant symptoms have been reported by almost 100 different Hernando County residents in the last week.

Norovirus Outbreak On Princess Cruises' Sapphire Princess Cruise Ship

2010-03-24T16:27:00.000-07:00

KING5 news station in Seattle is reporting on a norovirus outbreak on the Sapphire Princess cruise ship operated by Princess Cruises. Although the FDA reports that most norovirus cases are caused by food or water contamination, the PR department of the cruis eine blames passengers for bringing the virus aboard.

Fox News on Norwalk Virus (NoroVirus)

2009-03-24T16:29:00.000-07:00

Norovirus symptoms, who is most vulnerable, how to treat symptoms, prevention..

Norovirus info

2008-04-24T16:37:00.000-07:00

Find out what norovirus is, how to reduce your risk of getting it and what to do if you have it.

Study suggests ways to avoid stomach bugs on cruises

2008-03-23T11:11:00.000-07:00

A few steps can help prevent the spread of stomach bugs on a cruise ship, according to a study published online today by the journal Clinical Infectious Diseases. Don't board if you're already sick. Seek help if you get ill

Researchers from the Centers for Disease Control and Prevention surveyed 1,533 patients who had been on a passenger ship stricken in January 2009 with an outbreak of norovirus, a highly contagious gastrointestinal bug that causes nausea, vomiting, diarrhea,and stomach cramps, and spreads rapidly in cramped, close quarters.

A staggering 15 percent met the case definition for acute gastroenteritis, the illness caused by norovirus. But only 60 percent of those who became ill sought medical care on the ship, which might have helped ship staff contain the disease. Infected passengers were particularly likely to have had an ill cabin mate and to have either slept or dined on the ship's fifth deck, where an ill passenger had vomited in public during boarding.

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A new studyis available online in the Oxford journal "Clinical Infectious Diseases" detailing the findings of an investigation into an outbreak of norovirus on a cruise ship in 2009. Norovirus is the most common type of food-poisoning in the United States. Usual symptoms of norovirus infection include nausea, vomiting, diarrhea, and abdominal pain. Headache and low-grade fever may also accompany this illness. The illness develops 24 to 48 hours after contaminated food or water is ingested and lasts for 24 to 60 hours.

According to the abstract, the study was based on a questionnaire placed in passenger cabins after the outbreak of illness. The questionnaire sought information on whether and when people sought medical care, personal hygiene, and potential norovirus exposures.

83% of the roughly 1,500 passengers returned the questionnaires. Of those who did, 15% were persons who met the case definition of an outbreak member. A full 40% of the ill persons did not report to the ship infirmary.

Two factors that appeared to increase the likelihood of illness were having an ill cabin mate, or residing or dining on a deck where a vomiting incident had occurred during boarding. Darrhea and vomiting were the two most common symptoms. Several ill persons did submit positive stool cultures.

Study Author Mary Wikswo, MPH, of CDC, was quoted in a report on Medical News Today:

"Cruise line personnel should discourage ill passengers from boarding their ships. Once on board, passengers and crew who become ill should report to the ship's medical center as soon as possible. These quick actions are crucial in preventing the introduction and spread of norovirus on cruise ships and allow ship personnel to take immediate steps to prevent the spread of illness."

EPA’s Registered Antimicrobial Products Effective Against Norovirus

2008-03-23T01:27:00.000-07:00

Alphabetical Order
EPA’s Registered Antimicrobial Products Effective
Against Norovirus (Norwalk-like virus)

Product: ACCEL TB
EPA Reg#: 74559-1
Registrant:: VIROX TECHNOLOGIES INC.
Approval Date: 04/18/2006
Active Ingredients: Hydrogen peroxide 0.5%

Product: AXEN (R) 30
EPA Reg#: 72977-3
Registrant: ETI H2O Inc.
Approval Date: 02/13/2008
Active Ingredients: Citric acid 4.846%; Silver 0.003%

Product: AMERI-KLEEN WHIRLPOOL PEDICURE SPA ONE STEP
DISINFECTANT
EPA Reg#: 75848-1
Registrant: AMERI-KLEEN CORP.
Approval Date: 01/10/2007
Active Ingredients: Octyl decyl dimethyl ammonium chloride 3.255%
Dioctyl dmethyl ammonium chloride 1.302%; Didecyl dimethyl ammonium chloride 1.953%
Alkyl* dimethyl benzyl ammonium chloride *(50%C14, 40%C18, 10%C16) 4.340%

Product: ASEPTROL S10-TAB
EPA Reg#: 70060-19
Registrant: ENGELHARDT CORP
Approval Date: 10/22/2007
Active Ingredients: Sodium chlorite 20.8%; Sodium dichloroisocyanurate dihydrate 7.0%

Product: ALPET D2
EPA Reg#: 73232-1
Registrant: BEST SANITIZERS, INC
Approval Date: 11/23/2005
Active Ingredients: 1-Octanaminium, N,N-dimethyl-N-octyl-, chloride 0.003%
1-Decanaminium, N-decyl-N,N-dimethyl-, chloride 0 .0045%
1-Decanaminium, N,N-dimethyl-N-octyl-, chloride 0.0075% ;Isopropyl alcohol 58.6%

Product: ARC
EPA Reg#: 777-105
Registrant: RICKET BENCKISER Inc.
Approval Date: 07/01/2008
Active Ingredients: Ethanol 60.825%
Alkyl* dimethyl benzyl ammonium saccharinate *(50% C14, 40% C12, 10% C16) 0.1%
2

Product: BARDAC 205M-14.08
EPA Reg#: 6836-278
Registrant: Lonza Inc
Approval Date: 09/19/2007
Active Ingredients: Octyl decyl dimethyl ammonium chloride 4.224%
Alkyl* dimethyl benzyl ammonium chloride *(50%C14, 40%C12, 10%C16) 5.632%
Dioctyl dimethyl ammonium chloride 1.69%;Didecyl dimethyl ammonium chloride2.534%

Product: BARDAC 205M-10
EPA Reg#: 6836-266
Registrant: Lonza Inc
Approval Date: 12/13/2006
Active Ingredients: 1-Octanaminium, N,N-dimethyl-N-octyl-, chloride 1.2%
Alkyl* dimethyl benzyl ammonium chloride *(50%C14, 40%C12, 10%C16) 4%
1-Decanaminium, N-decyl-N,N-dimethyl-, chloride 1.8%
1-Decanaminium, N,N-dimethyl-N-octyl-, chloride 3%

Product: BRACE
EPA Reg#: 777-99
Registrant: RECKITT BENCKISER INC.
Approval Date: 03/10/2008
Active Ingredients: Ethyl alcohol 58.0%
Alkyl* dimethyl benzyl ammonium saccharinate *(50%C14, 40%C12, 10% C16) 0.1%

Product: CLEAN-CIDE READY TO USE GERMICIDAL DETERGENT
EPA Reg#: 34810-35
Registrant: WEXFORD LABS, Inc.
Approval Date: 10/02/2007
Active Ingredients: Citric Acid 0.6%

Product: CPPC STORM
EPA Reg#: 67619-13
Registrant: CLOROX PROFESSIONAL PRODUCTS CO
Approval Date: 2/23/2006
Active Ingredients: Sodium hypochlorite 2.4%

Product: CPPC TSUNAMI
EPA Reg#: 67619-12
Registrant: CLOROX PROFESSIONAL PRODUCTS CO
Approval Date: 09/03/2008
Active Ingredients: Sodium hypochlorite 0.55%
3

Product: CPPC ULTRA BLEACH 2
EPA Reg#: 67619-8
Registrant: Clorox Professional Products Co.
Approval Date: 12/22/2008
Active Ingredients: Sodium hypochlorite 6.15%

Product: D-125
EPA Reg#: 61178-1
Registrant: MICROGEN, INC
Approval Date: 04/24/2004
Active Ingredients: Alkyl* dimethyl ethylbenzyl ammonium chloride *(68%C12, 32%C14) 2.25%
Alkyl* dimethyl benzyl ammonium chloride *(60%C14, 30%C16, 5%C18, 5%C12) 2.25%

Product: DETERGENT DISINFECTANT PUMP SPRAY
EPA Reg#: 1839-83
Registrant: Stepan Company
Approval Date: 06/14/2007
Active Ingredients: Alkyl* dimethyl ethylbenzyl ammonium chloride *(68%C12, 32%C14) 0.105%
Alkyl* dimethyl benzyl ammonium chloride*(60%C14, 30%C16, 5%C18, 5%C12) 0.105%

Product: DISPATCH HOSPITAL CLEANER DISINFECTANT WITH BLEACH
EPA Reg#: 56392-7
Registrant: CALTECH INDUSTRIES INC
Approval Date: 11/21/2007
Active Ingredient: Sodium hypochlorite 0.55%

Product: DISINFECTANT D.C. 100
EPA Reg#: 70627-2
Registrant: S.C. JOHNSON COMMERCIAL MARKETS INC.
Approval Date: 08/20/2005
Active Ingredients: Alkyl*dimethyl ethylbenzyl ammonium chloride*(68%C12,32%C14) 0.105%
Alkyl*dimethyl benzyl ammonium chloride*(60%C14,30%C16,5%C18,5%C12) 0.105%

Product: EXSPOR BASE CONCENTRATE
EPA Reg#: 1677-216
Registrant: ECOLAB Inc.
Approval Date: 11/04/2008
Active Ingredients: Sodium chlorite 1.52%

Product: LONZA DISINFECTING WIPES
EPA Reg#: 6836-313
Registrant: Lonza Inc
Approval Date: 08/15/2007
Active Ingredients: 1-Decanaminium, N,N-dimethyl-N-octyl-, chloride .069% ;
1-Decanaminium, N-decyl-N,N-dimethyl-, chloride .042% ; 1-Octanaminium,
N,N-dimethyl-N-octyl-, chloride .028% ; Alkyl*dimethyl benzyl ammonium
chloride *(50%C14, 40%C12, 10%C16) .093%
4

Product: LONZA FORMULATION DC-103
EPA Reg#: 6836-152
Registrant:: LONZA INC
Approval Date: 03/28/2008
Active Ingredients: Dioctyl dimethyl ammonium chloride 0.01%
Alkyl* dimethyl benzyl ammonium chloride*(50%C14, 40%C12, 10%C16) 0.034%
Didecyl dimethyl ammonium chloride 0.015 % ; Octyl decyl dimethyl ammonium chloride 0.025%

Product: LONZA FORMULATION R-82
EPA Reg#: 6836-78
Registrant: LONZA INC
Approval Date: 06/11/1981
Active Ingredients: Dioctyl dimethyl ammonium chloride 2.604%
Alkyl*dimethyl benzyl ammonium chloride*(50%C14, 40%C12, 10%C16) 8.68%
Didecyl dimethyl ammonium chloride 3.906% ;
Octyl decyl dimethyl ammonium chloride 6.51%

Product: LONZA FORMULATION R-82F
EPA Reg#: 6836-139
Registrant: Lonza Inc
Approval Date: 12/22/2006
Active Ingredients: Dioctyl dimethyl ammonium chloride 2.604%
Alkyl* dimethyl benzyl ammonium chloride *(50%C14, 40%C12, 10%C16) 8.68%
Didecyl dimethyl ammonium chloride 3.906%; Octyl decyl dimethyl ammonium chloride 6.51%

Product: LONZA FORMULATION S-18
EPA Reg#: 6836-77
Registrant: Lonza Inc
Approval Date: 11/07/2006
Active Ingredients: Dioctyl dimethyl ammonium chloride 1.302%
Alkyl* dimethyl benzyl ammonium chloride *(50%C14, 40%C12, 10%C16) 4.340%
Didecyl dimethyl ammonium chloride 1.953% ;
Octyl decyl dimethyl ammonium chloride 3.255 %

Product: LONZA FORMULATION S-21
EPA Reg#: 6836-75
Registrant:: LONZA INC
Approval Date: 11/07/2006
Active Ingredients: Dioctyl dimethyl ammonium chloride 0.66%
Alkyl* dimethyl benzyl ammonium chloride*(50%C14, 40%C12, 10%C16) 2.2%
Didecyl dimethyl ammonium chloride 0.99%; Octyl decyl dimethyl ammonium chloride 1.65%

Product: LONZA FORMULATION S-18F
EPA Reg#: 6836-136
Registrant:: LONZA INC
Approval Date: 08/14/2007
Active Ingredients: Dioctyl dimethyl ammonium chloride 1.302%
Alkyl* dimethyl benzyl ammonium chloride*(50%C14, 40%C12, 10%C16) 4.34%
Didecyl dimethyl ammonium chloride 1.953%; Octyl decyl dimethyl ammonium chloride 3.255%

Product: LONZA FORMULATION S-21F
EPA Reg#: 6836-140
Registrant:: LONZA INC
Approval Date: 08/14/2007
Active Ingredients: Dioctyl dimethyl ammonium chloride 0.66%
Alkyl* dimethyl benzyl ammonium chloride*(50%C14, 40%C12, 10%C16) 2.2%
Didecyl dimethyl ammonium chloride 0.99%; Octyl decyl dimethyl ammonium chloride 1.65%

Product: MAQUAT 64
EPA Reg#: 10324-59
Registrant:: MASON CHEMICAL CO
Approval Date: 08/29/2008
Active Ingredients:
Alkyl* dimethyl benzyl ammonium chloride*(60%C14, 30%C16, 5%C18, 5%C12) 2.25%
Alkyl* dimethyl ethylbenzyl ammonium chloride *(68%C12, 32%C14) 2.250%

Product: MAQUAT 64 PD
EPA Reg#: 10324-93
Registrant:: MASON CHEMICAL CO
Approval Date: 11/22/2005
Active Ingredients:
Alkyl*dimethyl ethylbenzyl ammonium chloride*(68%C12, 32%C14) 2.25%
Alkyl* dimethyl benzyl ammonium chloride*(60%C14, 30%C16, 5%C18, 5%C12) 2.25%

Product: MAQUAT 128
EPA Reg#: 10324-58
Registrant:: MASON CHEMICAL CO
Approval Date: 11/23/2005
Active Ingredients:
Alkyl* dimethyl ethylbenzyl ammonium chloride *(68%C12, 32%C14) 4.5%
Alkyl* dimethyl benzyl ammonium chloride*(60%C14, 30%C16, 5%C18, 5%C12) 4.5%

Product: MAQUAT 128 PD
EPA Reg#: 10324-105
Registrant:: MASON CHEMICAL CO
Approval Date: 11/22/2005
Active Ingredients:
Alkyl* dimethyl benzyl ammonium chloride*(60%C14, 30%C16, 5%C18, 5%C12) 4.5%
Alkyl* dimethyl ethylbenzyl ammonium chloride *(68%C12, 32%C14) 4.500%

Product: MAQUAT MQ-2525M-CPV
EPA Reg#: 10324-140
Registrant: MASON CHEMICAL CO
Approval Date: 07/07/2005
Active Ingredients:
Alkyl*dimethyl ethylbenzyl ammonium chloride*(68%C12,32%C14) 1.6%
Alkyl* dimethyl benzyl ammonium chloride *(60%C14, 30%C16, 5%C18, 5%C12) 1.6%

Product: MDF-200 MODEC DECON FORMULATION Part A
EPA Reg#: 80346-1
Registrant:: Modec Inc.
Approval Date: 10/28/2008
Active Ingredients:
Alkyl (50%C14,10%C16,40%C12)Dimethyl benzyl ammonium chlorides 3.2%

Product: MDF-200 MODEC DECON FORMULATION Part B
EPA Reg#: 80346-2
Registrant: Modec Inc.
Approval Date: 10/28/2008
Active Ingredients: Hydrogen peroxide 7.95%

Product: NP 4.5 DETERGENT/DISINFECTANT
EPA Reg#: 1839-79
Registrant: Stepan Company.
Approval Date: 06/14/2007
Active Ingredients:
Alkyl* dimethyl benzyl ammonium chloride*(60%C14, 30%C16, 5%C18, 5%C12) 02.25%
Alkyl* dimethyl ethylbenzyl ammonium chloride *(68%C12, 32%C14) 02.25%

Product: NP 4.5 (D & F) DETERGENT/DISINFECTANT
EPA Reg#: 1839-95
Registrant:: Stepan Company
Approval Date: 06/14/2007
Active Ingredients:
Alkyl*dimethyl ethylbenzyl ammonium chloride*(68%C12, 32%C14) 2.25%
Alkyl* dimethyl benzyl ammonium chloride *(60%C14, 30%C16, 5%C18, 5%C12) 2.25%

Product: NP 9.0 DETERGENT/DISINFECTANT
EPA Reg#: 1839-81
Registrant:: Stepan Company
Approval Date: 06/22/2005
Active Ingredients:
Alkyl* dimethyl benzyl ammonium chloride *(60%C14, 30%C16, 5%C18, 5%C12) 4.5%
Alkyl* dimethyl ethylbenzyl ammonium chloride *(68%C12, 32%C14) 4.5%

Product: NP 9.0 ( D&F) DETERGENT/DISINFECTANT
EPA Reg#: 1839-96
Registrant:: Stepan Company
Approval Date: 01/11/2006
Active Ingredients:
Alkyl* dimethyl benzyl ammonium chloride *(60%C14, 30%C16, 5%C18, 5%C12) 4.5%
Alkyl* dimethyl ethylbenzyl ammonium chloride *(68%C12, 32%C14) 4.5%

Product: OXIVIR TB
EPA Reg#: 70627-56
Registrant: JOHNSON DIVERSEY Inc.
Approval Date: 05/02/2007
Active Ingredients: Hydrogen peroxide 0.5%

Product: OXIVIR WIPES
EPA Reg#: 70627-60
Registrant: JOHNSON DIVERSEY Inc.
Approval Date: 02/14/2008
Active Ingredients: Hydrogen peroxide 0.5%

Product: OXY-SEPT LDI
EPA Reg#: 1677-203
Registrant:: ECOLAB Inc.
Approval Date: 02/21/2006
Active Ingredients: Hydrogen peroxide 27.5% ; Peroacetyc acid 5.8%

Product: OXY-TEAM DISINFECTANT CLEANER
EPA Reg#: 70627-58
Registrant: JOHNSONDIVERSEY, Inc.
Approval Date: 09/04/2008
Active Ingredients: Hydrogen Peroxide 4.25%

Product: PUBLIC PLACES
EPA Reg#: 61178-2
Registrant:: MICROGEN, INC
Approval Date: 05/30/89
Active Ingredients:
Alkyl*dimethyl benzyl ammonium chloride*(60%C14, 30%C16, 5%C18, 5%C12) 0.07%
Alkyl* dimethyl ethylbenzyl ammonium chloride *(68%C12, 32%C14) 0.07%

Name: SELECTROCIDE 2L500
EPA Reg#: 74986-4
Registrant: Selective Micro Technologies LLC
Approval Date: 08/13/2007
Active Ingredient: Sodium chlorite 30.5%

Name: SELECTROCIDE 5G
EPA Reg#: 74986-5
Registrant: Selective Micro Technologies LLC
Approval Date: 08/13/2007
Active Ingredient: Sodium chlorite 30.5%

Name: SHIELD
EPA Reg#: 67619-17
Registrant: CLOROX PROFESSIONAL PRODUCTS CO.
Approval Date: 09/03/2008
Active Ingredient: Sodium hypochlorite 1.84%

Product: SPRAY NINE
EPA Reg#: 6659-3
Registrant:: Knight Marketing Corp.
Approval Date: 07/10/2008
Active Ingredients:
Alkyl*dimethyl benzyl ammonium chloride *(60%C14, 30%C16, 5%C18,5%C12) 0.15%
Alkyl*dimethyl ethylbenzyl ammonium chloride*(68%C12, 32%C14) 0.15%

Product: STEPAN TOWELETTE
EPA Reg#: 1839-174
Registrant:: Stepan Company
Approval Date: 04/25/2006
Active Ingredients: Alkyl* dimethyl ethylbenzyl ammonium chloride *(68%C12, 32%C14) 0.105%
Alkyl* dimethyl benzyl ammonium chloride *(60%C14, 30%C16, 5%C18, 5%C12) 0.105%

Product: VETERINARY TYPE DISINFECTANT
EPA Reg#: 1839-100
Registrant:: Stepan Company
Approval Date: 01/12/2006
Active Ingredients:
Alkyl* dimethyl benzyl ammonium chloride *(60%C14, 30%C16, 5%C18, 5%C12) 4.5%
n-Alkyl* dimethyl ethylbenzyl ammonium chloride *(68%C12, 32%C14) 4.5%

Product: VIRKON
EPA Reg#: 71654-7
Registrant:: E.I. DUPONT DE NEMOURS AND COMPANY
Approval Date: 07/27/2006
Active Ingredients: Sodium chloride 1.50%; Potassium peroxymonosulfate 21.45%

Product: VITAL OXIDE
EPA Reg#: 82972-1
Registrant:: VITAL TECHNOLOGIES.
Approval Date: 08/28/2007
Active Ingredients: Chlorine dioxide 0.20%;
Alkyl*dimethyl benzyl ammonium chloride*(60%C14, 30%C16, 5%C12, 5%C18 ) 0.125%
Alkyl*dimethyl ethylbenzyl ammonium chloride*(68%C12, 32%C14) 0.125%

Numerical Order
EPA’s Registered Antimicrobial Products Effective Against Norovirus (Norwalk-like virus)

EPA Reg# - Primary Product Name

777-99 BRACE
777-105 ARC
1677-203 OXY-SEPT LDI
1677-256 EXPOR BASE CONCENTRATE
1839-79 NP 4.5 DETERGENT/ DISINFECTANT
1839-81 NP 9.0 DETERGENT/DISINFECTANT
1839-83 DETERGENT DISINFECTANT PUMP SPRAY
1839-95 NP 4.5(D&F) DETERGENT/DISINFECTANT
1839-96 NP 9.0 (D&F) DETERGENT/DISINFECTANT
1839-100 VETERINARY TYPE DISINFECTANT
1839-174 STEPAN TOWELETTE
6659-3 SPRAY NINE
6836-75 LONZA FORMULATION S-21
6836-77 LONZA FORMULATION S-18
6836-78 LONZA FORMULATION R-82
6836-136 LONZA FORMULATION S-18F
6836-139 LONZA FORMULATION R-82F
6836-140 LONZA FORMULATION S-21F
6836-152 LONZA FORMULATION DC-103
6836-266 BARDAC-205M-10
6836-278 BARDAC-205M-14.08
6836-313 LONZA DISINFECTANT WIPES
10324-58 MAQUAT 128
10324-59 MAQUAT 64
10324-93 MAQUAT 64PD
10324-105 MAQUAT 128PD
10324-140 MAQUAT MQ2525M-CPV
34810-35 CLEAN-CIDE READY TO USE GERMICIDAL DETERGENT
56392-7 DISPATCH HOSPITAL CLEANER DISINFECTANT WITH BLEACH
61178-1 D-125
61178-2 PUBBLIC PLACES
67619-8 CPPC ULTRA BLEACH 2
67619-12 CPPC TSUNAMI
67619-13 CPPC STORM
67619-17 SHIELD
70060-19 ASEPTROL S10-TAB
70627-2 DISINFECTANT D.C. 100
70627-56 OXIVIR TB
70627-58 OXY-TEAM DISINFECTANT CLEANER
70627-60 OXIVIR WIPES
71654-7 VIRKON
72977-3 AXEN (R) 30
74559-1 ACCEL TB
74986-4 SELECTROCIDE 2L500
74986-5 SELECTROCIDE 5G
73232-1 ALPET D2
75848-1 AMERI-KLEEN WHIRLPOOL PEDICURE SPA ONE STEP DISINFECTANT
80346-1 MDF-200 MODEC DECON FORMULATION Part A
80346-2 MDF-200 MODEC DECON FORMULATION Part B
82972-1 VITAL OXIDE

PREVENTION OF THE NOROVIRUS

2008-03-21T13:51:00.000-07:00

Wash hands with soap and water and dry with a paper towel after using the toilet (hand washing is an effective method to reduce the spread of norovirus pathogens) before preparing or eating food, and after caring for the sick; exclude sick persons from handling food or working in food environments.

Sanitizing of surfaces where the norovirus may be present is recommended. Alcohol rubs are not very effective at dealing with Norovirus as it does not have a lipid viral envelope. Be extremely careful when cleaning up after an ill person;

Raw shellfish (oysters, clams, mussels) pose a risk of norovirus; thorough cooking will kill the virus. If you are traveling in an area that appears to have polluted water, drink only boiled drinks or carbonated bottled beverages without ice and avoid raw fruit and produce.

In health-care environments, the prevention of nosocomial infections involves routine and terminal cleaning. Nonflammable alcohol vapor in CO2 systems are used in health care environments where medical electronics would be adversely affected by aerosolized chlorine or other caustic compounds.

Detection in foods

Routine protocols to detect norovirus (norovirus RNA) in clams and oysters by RT-PCR (reverse transcription polymerase chain reaction) are being employed by governmental laboratories such as the FDA in the USA. However, routine methods to detect the virus on other food items are not readily available due to the variable nature of different food items affecting concentration and extraction of the virus and presence of factors that make PCR (polymerase chain reaction) analysis techniques ineffective.

Norovirus Strikes Cruise Passengers, Crew

2008-03-14T16:33:00.000-07:00

A highly contagious virus sickened more than 100 passengers on a Holland America cruise ship that returned to San Diego Monday from a 10-day trip to Mexico.

TRANSMISSION OF THE NOROVIRUS

2008-03-12T13:11:00.000-07:00

Noroviruses are transmitted directly from person to person and indirectly via contaminated fomites, water and food. They are highly contagious, with as few as one to ten virus particles being able to cause infection.

Transmission the norovirus occurs through ingesting contaminated food and water and by person-to-person spread. Transmission is through fecal-oral, can be aerosolized when those stricken with the illness vomit and can be aerosolized by a toilet flush when vomit or diarrhea is present; infection can follow eating food or breathing air near an episode of vomiting. The viruses continue to be shed after symptoms have subsided and shedding can still be detected many weeks after infection.

Norovirus is extremely infectious. A CDC study of eleven outbreaks in New York State lists the suspected mode of transmission as person-to-person in seven outbreaks, foodborne in two, waterborne in one, and one unknown. The source of waterborne outbreaks may include water from municipal supplies, wells, recreational lakes, swimming pools and ice machines.

Shellfish and salad ingredients are the foods most often implicated in norovirus outbreaks. Ingestion of shellfish that have not been sufficiently heated poses a high risk for norovirus infection. Foods other than shellfish may be contaminated by infected food handlers.

Unlike many other viruses, people do not develop an immunity to norovirus and can become sick again.

DISINFECTION OF NOROVIRUS

2008-03-03T00:59:00.000-08:00

Disinfection of Norovirus

Materials Needed:

Disposable gloves, masks, eye protection or face shields, and gown or protective clothing. Please don all materials before beginning cleaning procedure.

General Warning:

Chlorine bleach may damage fabrics and other surfaces. Please spot test area before applying to visible surface.

Examples of items to disinfect:

Doorknobs, faucets, sinks, toilets, commodes, bath rails, phones, counters, chairs (including backs), tables, hand rails, elevator buttons, light switches, keyboards, mattress covers, aprons, uniforms, linens, bedding and ice machines.

What works best: Chlorine bleach (sodium hypochlorite -NaOCl)

Chlorine bleach concentrations and mixing instructions:

• 200ppm (parts per million) - 1:250 dilution

• Use for stainless steel, food/mouth contact items, toys

• 1 Tablespoon of bleach in 1-gallon water

1000ppm (parts per million) - 1:50 dilution

• Use for non-porous surfaces, tile floors, counter-tops, sinks, toilets

• 1/3-cup bleach in 1-gallon water

5000ppm (parts per million) - 1:10 dilution

• Use for porous surfaces, wooden floors

• 1 and ½ cup bleach in 1-gallon water

Stability of Chlorine Bleach

• Open bottles of concentrated chlorine bleach will lose effectiveness after 30 days. Change bottles of bleach every 30 days for accurate concentrations. For disinfecting, use an unopened bottle of chlorine bleach. Prepare a dilution of fresh bleach every day of use and discard unused portions.

Bleach dilutions clarified with household measurement terms

Bleach Solution	Dilution Exact	Chlorine (ppm)	Dilution approximate	Household (ppm) Approximate	Application
5.25% - 6.15%	Concentrate	52,500 - 61,500	Concentrate	52,500 - 61,500	* Patient Care
5.25% - 6.15%	1:10	5,250 - 6,150	1.5 cups / 1 gallon	~6000	* Patient Care
5.25% - 6.15%	1:100	525-615	0.25 cup / 1 gallon	~600	* Patient Care
5.25%	1:200	263	1 tablespoon / 1 gallon	<200	Dietary
5.25% - 6.15%	1:1000	53-62	1 teaspoon / 1 gallon	~50	Dietary

The glossary in the CDC guidelines provides bleach dilutions using household measurementterms and equivalent parts per million (ppm) that can be used to translate recommendations foruse in the patient care setting for environmental decontamination after cleaning, e.g., forClostridium difficile. Premier’s Safety Institute has expanded the information to include the useof chlorine bleach as a sanitizing agent in dietarysettings consistent with EPA U.S Gov’tregulations (21 CFR Part 178).

Other effective disinfectants

• A phenolic environmental disinfectant (Lysol® or Pinesol®) may be effective, but may require a concentration of 2-4X the manufacturer’s recommendation. The use of this product at the higher concentration may pose a significant health risk to children, workers, pets or yourself. Use extreme caution when using these products. Please read the manufacturer’s warning.

• Environmental Protection Agency (EPA) -registered disinfectants

Note: Some of these products now include quaternary ammonia-based disinfectants but in combination with alcohols. These claims of effectiveness are based on in-vitro studies usually using feline calicivirus; field effectiveness in the context of outbreaks has not been evaluated.

EPA’s Registered Antimicrobial Products Effective Against Norovirus

NOT ALL DISINFECTANTS SHOWN ON EPA LIST ARE APPROVED FOR USE IN FOOD FACILITIES.

Health Concerns with using Chlorine Bleach

Mixing hazards

• USE ONLY IN WELL-VENTILATED AREAS. Adverse effects of inappropriate mixtures of household cleaners usually are caused by prolonged exposure to an irritant gas in a poorly ventilated area. The most common inappropriate mixtures of cleaning agents are bleach with acids (like vinegar) or ammonia (Windex ®). Potential irritants released from such mixtures are chlorine gas, chloramines, and ammonia gas.

Health hazards

• Chlorine bleach is corrosive and irritating to all mucosal tissue, skin, eyes and upper and lower respiratory tract. Avoid spray bottle application with any disinfectant. However, “pour” or “pump” bottles that do not produce aerosols are highly recommended.

Personal protective equipment

• Disposable gloves, masks, eye protection or face shields, and gown or protective clothing.

• Environmental cleaning using a more concentrated disinfectant will require a heavier duty glove than a simple non-sterile latex/vinyl glove.

Specific Clean-up Procedures

For cleaning large spills of vomitus or stool, a two-step process should be used. Put on personal protective equipment before cleanup.

1. Pre-cleaning of visible/organic debris with absorbent material (double layer and placed in a plastic bag to minimize exposure to aerosols) should precede the disinfection process.

2. Liberally disinfect area and objects surrounding the contamination with an appropriate environmental disinfectant (multiple applications may be required).

*Ensure appropriate dilution and contact times for the appropriate environmental disinfectant.

Hard surfaces

• Disinfect with bleach, rinse with water if food preparation area.

Carpet / Upholstered Furniture

• Visible debris should be cleaned with absorbent material (double layer) and placed in a plastic bag to minimize exposure to aerosols - disinfecting with bleach may discolor carpet – steam clean (heat inactivation) 158°F for 5 minutes or 212°F for 1 minute for complete inactivation.

Linens / clothing / textiles

• If soiled, vomit or stool should be carefully removed to minimize aerosols. Keep contaminated and uncontaminated clothes separated. Minimize disruption of soiled linens and laundry. Aerosols created may pose a risk for transmission. Wash items in a pre-wash cycle, then use a regular wash cycle using detergent and dried separately from uncontaminated clothing at high temperature greater than 170°F. Ensure segregation of clean and soiled linens/clothing/textiles.

Surfaces Corrodible/damageable by bleach

• EPA-registered phenolic solutions (concentrated Lysol® or concentrated Pinesol®) mixed at 2-4X the manufacturer’s recommended concentration.

CLASSIFICATION OF THE NOROVIRUS

2008-02-21T13:22:00.000-08:00

Noroviruses are a genetically diverse group of single stranded RNA, non enveloped viruses belonging to the Caliciviridae family. According to the International Committee on Taxonomy of Virus, the genus Norovirus has one species, which is called "Norwalk virus" and assigned the abbreviation "NV". Serotypes, strains and isolates include:

Norwalk virus [M87661] (Hu/NLV/NV/1968/US)

Hawaii virus [U07611] (Hu/NLV/HV/1971/US)

Snow Mountain virus [L23831] (Hu/NLV/SMV/1976/US)

Mexico virus [U22498] (Hu/NLV/MX/1989/MX)

Desert Shield virus [U04469] (Hu/NLV/DSV395/1990/SR)

Southampton virus [L07418] (Hu/NLV/SHV/1991/UK)

Lordsdale virus [X86557] (Hu/NLV/LD/1993/UK)

Noroviruses commonly isolated in cases of acute gastroenteritis belong to two genogroups: genogroup I (GI) includes Norwalk virus, Desert Shield virus and Southampton virus and II (GII), which includes Bristol virus, Lordsdale virus, Toronto virus, Mexico virus, Hawaii virus and Snow Mountain virus.

Noroviruses can genetically be classified into five different genogroups (GI, GII, GIII, GIV, and GV), which can be further divided into different genetic clusters or genotypes. For example genogroup II, the most prevalent human genogroup, presently contains 19 genotypes. Genogroups I, II and IV infect humans, whereas genogroup III infects bovine species and genogroup V has recently been isolated in mice.

Most noroviruses that infect humans belong to genogroup GI and GII. Noroviruses from Genogroup II, genotype 4 (abbreviated as GII.4) account for the majority of adult outbreaks of gastroenteritis and often sweep across the globe.

Recent reports have shown a link between blood group and susceptibility to infection by norovirus.

A 2008 study suggests that the protein MDA-5 may be the primary immune sensor that detects the presence of noroviruses in the body.

A 2010 study suggested that a specific genetic version of Norovirus (which would not be distinguishable from other types of the virus using standard viral antibody tests) interacts with a specific mutation in the ATG16L1 gene to help trigger symptomatic Crohn's Disease in mice that have been subjected to a chemical that causes intestinal injury similar to the process in humans (there are other similar ways for such diseases to happen like this, and this study in itself does not prove that Norovirus causes Crohn's in humans).

Noroviruses contain a positive-sense RNA genome of approximately 7.5 kbp, encoding a major structural protein (VP1) of about 58~60 kDa and a minor capsid protein (VP2). The virus particles demonstrate an amorphous surface structure when visualized using electron microscopy and are between 27-38 nm in size.