What is Norwalk virus?

Many people do not know about the Norwalk virus. This virus generally parasitizes in shellfish such as oysters. When people eat this kind of seafood, if it is not cooked, they are prone to infection with this virus. The most common symptom is diarrhea, which can cause vomiting and nausea in patients. In addition, it is also highly contagious and can be transmitted to others through the patient's vomit and defecation. People with poor immunity are more susceptible to the virus. In order to better prevent this disease, you must pay attention to personal hygiene. Wash your hands before meals and after defecation, especially in spring when everything comes back to life, and be more careful about the harm of this virus.

Symptoms of infection

1. The main symptoms include "nausea, vomiting, diarrhea and abdominal pain", and some people may also have mild fever, headache, muscle aches, fatigue, stiff neck, photophobia, etc.

2. Although the infected person will feel severe discomfort, except for infants, the elderly and those with weakened immune system, the symptoms can be improved within a few days as long as the lost water is properly replenished and supportive treatment is given.

3. Norwalk virus infection causes gastroenteritis, which refers to inflammation of the stomach, small intestine and large intestine. Symptoms of gastroenteritis are nausea, vomiting, and diarrhea with abdominal cramps. Some people complain of headache, fever, chills, and muscle pain. Symptoms usually last 1 to 2 days.

4. The patient generally feels that the condition is serious, with severe vomiting several times a day. Symptoms generally appear 24 to 48 hours after ingestion of the virus, but may appear as early as 12 hours after exposure. There is no evidence that infected people can become long-term carriers of the virus, but the virus can be detected in the feces and vomit of infected people from the onset of illness to 2 weeks after recovery.

Prevention

1. Many health departments require food handlers infected with norovirus to return to work 2 to 3 days after recovery. However, the virus still exists in the stool of patients 2 to 3 days after recovery. Washing hands after using the toilet and before processing food is important to prevent the spread of the virus. Food handlers who have recently been infected with norovirus may be able to work in other jobs in restaurants that avoid working with processed foods (e.g., cashier, greeter).

2. Patients with the Norwalk virus often vomit violently without warning, and the vomit is infectious. Any surfaces near the vomit should be quickly cleaned and disinfected with bleach, then rinsed. Food contaminated with norovirus should be thrown away.

3. Textiles (including clothes, towels, tablecloths and napkins) stained with vomit or feces should be washed quickly at high temperature. Oysters, etc. should be obtained through legitimate channels and appropriate certification materials should be retained. Raw vegetables should be washed thoroughly before consumption. Proper disposal of sewage and soiled diapers can help reduce norovirus transmission and prevent illness. In family restaurants, sick children and infants' diapers should be kept away from food preparation areas.

4. A person can be infected with the Norwalk virus multiple times in his or her lifetime. The reason is that there are many types of norovirus, and infection with one type of virus does not prevent infection with other types. The lack of cross-protection following natural infection is the main reason why it is difficult to develop a Norwalk virus vaccine.