What do you need to know about Norovirus during an Outbreak
Article By Bill Marler Published December 17, 2023
Article Source: What do you need to know about Norovirus during an Outbreak | Marler Blog
Sushi Nine Norovirus Outbreak
Wake County Public Health and Wake County Environmental Services are alerting the public of three confirmed cases of norovirus, all linked to a local Raleigh restaurant. Norovirus is a very contagious illness that can make people sick soon after coming in contact with an infected person, eating contaminated food, or touching contaminated surfaces. All individuals who became sick are recovering. Before they became ill, residents visited Sushi Nine, an Asian restaurant located at 3812 Western Blvd., Raleigh.
The first person to report to Wake County about feeling ill after eating in the restaurant was Friday, Dec. 1. Staff immediately responded and initiated the investigation. Soon after more reports reached Wake County’s Public Health Communicable Disease team. In total 241 complaints were received, and all of those diners reported visiting the restaurant between Saturday, Nov. 28 and Tuesday, Dec. 5. Staff have been able to interview more than 170 of the complainants so far and all have been asked to give stool samples, the only way to lab test for norovirus. Only three people provided samples so far and all three samples came back positive for the norovirus. The County is continuing to investigate all complaints.
The restaurant voluntarily closed for deep cleaning on Tuesday, Dec. 5. It has since reopened to the public. An environmental health consultant is conducting daily visits to the establishment. No new complaints have been reported since the restaurant reopened on Friday, Dec. 8.
Wake County is currently investigating all potential sources of exposure. And so far, the investigation is not pointing to a single type of food that might have been the source, as those who reported becoming sick ate a variety of menu items. It is common with norovirus investigations to not be able to narrow down to a specific source of contamination.
What is Norovirus?
The Centers for Disease Control and Prevention (CDC) estimates that noroviruses cause nearly 21 million cases of acute gastroenteritis annually, making noroviruses the leading cause of gastroenteritis in adults in the United States.
Nature has created an ingenious bug in norovirus. The round blue ball structure of norovirus is a protein surrounding the virus’s genetic material. The virus attaches to the outside of cells lining the intestine, and then transfers its genetic material into those cells. Once the genetic material has been transferred, norovirus reproduces, finally killing the human cells and releasing new copies of itself that attach to more cells of the intestine’s lining.
Humans are the only host of norovirus, and norovirus has several mechanisms that allow it to spread quickly and easily. Norovirus infects humans in a pathway like the influenza virus’ mode of infection. In addition to their similar infective pathways, norovirus and influenza also evolve to avoid the immune system in a similar way. Both viruses are driven by heavy immune selection pressure and antigenic drift, allowing evasion of the immune system, which results in outbreaks. Norovirus can survive a wide range of temperatures and in many different environments. Moreover, the viruses can spread quickly, especially in places where people are in proximity, such as cruise ships and airline flights, even those of short duration.
How is Norovirus transmitted?
Norovirus causes nearly 60% of all foodborne illness outbreaks. Norovirus is transmitted primarily through the fecal-oral route, with fewer than 100 norovirus particles needed to cause infection. Transmission occurs either person-to-person or through contamination of food or water. CDC statistics show that food is the most common vehicle of transmission for noroviruses; of 232 outbreaks of norovirus between July 1997 and June 2000, 57% were foodborne, 16% were spread from person-to-person, and 3% were waterborne. When food is the vehicle of transmission, contamination occurs most often through a food handler improperly handling a food directly before it is eaten.
Infected individuals shed the virus in large numbers in their vomit and stool, shedding the highest number of viral particles while they are ill. Aerosolized vomit has also been implicated as a mode of norovirus transmission. Previously, it was thought that viral shedding ceased approximately 100 hours after infection; however, some individuals continue to shed norovirus long after they have recovered from it, in some cases up to 28 days after experiencing symptoms. Viral shedding can also precede symptoms, which occurs in approximately 30% of cases. Often, an infected food handler may not even show symptoms.
What are the Symptoms & Risks of a Norovirus Infection?
Norovirus illness usually develops 24 to 48 hours after ingestion of contaminated food or water. Symptoms typically last a relatively short amount of time, approximately 24 to 48 hours. These symptoms include nausea, vomiting, diarrhea, and abdominal pain. Headache and low-grade fever may also accompany this illness. People infected with norovirus usually recover in two to three days without serious or long-term health effects.
Although symptoms usually only last one to two days in healthy individuals, norovirus infection can become quite serious in children, the elderly, and immune-compromised individuals. In some cases, severe dehydration, malnutrition, and even death can result from norovirus infection, especially among children and among older and immune-compromised adults in hospitals and nursing homes.
How do you Diagnose a Norovirus Infection?
Diagnosis of norovirus illness is based on the combination of symptoms, particularly the prominence of vomiting, little fever, and the short duration of illness. If a known norovirus outbreak is in progress, public health officials may obtain specimens from ill individuals for testing in a lab. These lab tests consist of identifying norovirus under an electron microscope.
How do you Treat a Norovirus Infection?
There is no specific treatment available for norovirus. In most healthy people, the illness is self-limiting and resolves in a few days; however, outbreaks among infants, children, elderly, and immune-compromised populations may result in severe complications among those affected. Death may result without prompt measures. The replacement of fluids and minerals such as sodium, potassium and calcium – otherwise known as electrolytes – lost due to persistent diarrhea is vital. This can be done either by drinking large amounts of liquids, or intravenously.
How do you Prevent a Norovirus Infection?
Common settings for norovirus outbreaks include restaurants and events with catered meals (36%), nursing homes (23%), schools (13%), and vacation settings or cruise ships (10%). Proper hand washing is the best way to prevent the spread of norovirus.
Shellfish (oysters, clams, mussels) pose the greatest risk and any serving may be contaminated with norovirus; there is no way to detect a contaminated oyster, clam, or mussel from a safe one. Shellfish become contaminated when their waters become contaminated—e.g., when raw sewage is dumped overboard by recreational or commercial boaters). Shellfish are filter feeders and will concentrate virus particles present in their environment. With shellfish, only complete cooking offers reliable protection; steaming does not kill the virus or prevent its transmission.
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