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.
Posted in: NOROVIRUS PREVENTION
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