Norovirus

• What are the common food sources?
• What are the symptoms and health effects?
• What should I do if I have it?
• How can I protect myself?

Norovirus is a virus that spreads very easily, and is one of the most common causes of diarrhea and vomiting.

You could get norovirus from consuming contaminated food or drinks, contact with an infected person, and contact with contaminated surfaces. Outbreaks of norovirus can occur in places where people are in close contact with each other, including schools, hospitals, long-term care homes, restaurants, banquet halls, and cruise ships.

What are the common food sources?

• Raw vegetables and fruit
• Shellfish (e.g., oysters, mussels), if from contaminated waters
• Prepared food (e.g., salads, sandwiches), if contaminated by infected food preparers

What are the symptoms and health effects?

You may develop these symptoms 15 to 72 hours after you are exposed to norovirus, and they could last one to two days:

• Projectile vomiting
• Headache
• Chills
• Fever
• Diarrhea
• Stomach cramps

Almost everybody recovers without any long-term health problems.

Children, the elderly and those with weakened immune systems may experience more severe illness.

What should I do if I have it?

Drink plenty of fluids and get lots of rest.

See a doctor if your symptoms last longer than three days, if you have bloody diarrhea or if you have a high fever.

Children, the elderly and those with weakened immune systems may need to take an oral rehydration solution because they are at greater risk of dehydration. You can find this solution at a pharmacy without a prescription.

How can I protect myself?

• Clean your hands with hot soapy water, especially after using the washroom, after changing diapers and before cooking or eating.
• Clean surfaces contaminated with diarrhea or vomit with a disinfectant solution of 1 tsp (5 mL) chlorine bleach and 3 cups (750 mL) water.
• Clean any clothing and linens soiled by vomit or diarrhea immediately in a washing machine.
• Clean kitchen surfaces with a disinfectant solution of 1 tsp (5 mL) chlorine bleach and 3 cups (750 mL) water.
• Clean vegetables and fruit before you eat them.
• Heat shellfish thoroughly while cooking.