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• #1 Infection control for norovirus

  https://pmc.ncbi.nlm.nih.gov/articles/PMC4624335/

  Norovirus infections are notoriously difficult to prevent and control, owing to their low infectious dose, high shedding titre, and environmental stability. […] Outbreak management relies on sound infection control principles, including hand hygiene, limiting exposure to infectious individuals, and thorough environmental decontamination. […] The main approaches to preventing and containing norovirus outbreaks that are common across several guidelines include implementing policies concerning hand hygiene, patient isolation (separation of symptomatic patients) and cohorting (grouping of patients based on symptoms), staff exclusion from work, visitor restrictions, enhanced environmental cleaning and disinfection, and ward closures. […] A diverse set of recommendations for the prevention and control of norovirus outbreaks are needed, given the various transmission modes by which norovirus spreads and the lack of a magic bullet to curtail transmission.

• #2 Get tips to prevent norovirus – Mayo Clinic Health System

  https://www.mayoclinichealthsystem.org/hometown-health/speaking-of-health/steps-to-prevent-norovirus

  Norovirus tends to spread during the fall and winter months, but it can make people ill any time of the year. […] People with norovirus illness are highly contagious from when they begin feeling sick until a few days after they recover. With no vaccine to prevent norovirus and no medication to treat it, prevention is up to you. […] Consider these tips to prevent norovirus infection: Stay home if you’re sick. This means staying home from school and work. Food service workers are legally required to stay home if they are sick. […] Practice proper hand hygiene. Wash your hands carefully with soap and water, especially after using the restroom, changing diapers and before preparing food or eating. Wash your hands more often when someone in your household is sick. […] Don’t rely on alcohol-based hand sanitizer. Hand sanitizer shouldn’t be used as a substitute for hand-washing. You can use hand sanitizer in addition to washing your hands, but hand-washing is the best method to prevent norovirus.

• #3 How Can I Avoid Norovirus? | Mount Sinai Today

  https://health.mountsinai.org/blog/how-can-i-avoid-norovirus/

  How can I prevent norovirus? Number one is to wash your hands thoroughly with soap for 20 seconds before eating or preparing meals. Alcohol-based sanitizers do not work as effectively against norovirus. Stay home if you are sick and avoid preparing food for others or sharing food, and avoid shared bathrooms, if possible. If you do have to share a bathroom, disinfect the toilet, sink, door handles, and any other shared surfaces, after you use it. Do not share dishes, utensils, or cups. […] Norovirus is primarily spread through fecal-oral transmission—for example, restaurant staff or members of the same household fail to thoroughly wash their hands after using the bathroom, then spread it to others through contaminated food. You can also get it by touching shared surfaces from a sick person after they use the bathroom and less commonly from droplets contaminated with the virus when an infected person vomits.

• #4 Norovirus: How it spreads, treatment and prevention | BCM

  https://www.bcm.edu/news/norovirus-how-it-spreads-treatment-and-prevention

  „A person can get a norovirus infection at any time throughout the year, but its epidemic peaks are in the winter,” said Dr. Robert Atmar, infectious diseases physician and professor of medicine at Baylor. „It affects people of all ages. We aren’t sure why infection rates are higher this year than in years past, but it probably has to do with the circulating strains and the lack of immunity in the population.” […] „To prevent norovirus, Atmar says to wash your hands with soap and water for about 15 seconds, especially after touching surfaces and using the bathroom. The virus is also is in vomitus and fecal matter, so cleaning up vomit or diarrhea should include gloves and using 10% bleach to kill the virus on affected surfaces. Afterward, make sure to wash your hands with soap and water.” […] „People who are sick should not be preparing food for others. Even after they have recovered, if they plan to prepare food for others, they should still make sure to wash their hands,” he said.

• #5 Get tips to prevent norovirus – Mayo Clinic Health System

  https://www.mayoclinichealthsystem.org/hometown-health/speaking-of-health/steps-to-prevent-norovirus

  Norovirus tends to spread during the fall and winter months, but it can make people ill any time of the year. […] People with norovirus illness are highly contagious from when they begin feeling sick until a few days after they recover. With no vaccine to prevent norovirus and no medication to treat it, prevention is up to you. […] Consider these tips to prevent norovirus infection: Stay home if you’re sick. This means staying home from school and work. Food service workers are legally required to stay home if they are sick. […] Practice proper hand hygiene. Wash your hands carefully with soap and water, especially after using the restroom, changing diapers and before preparing food or eating. Wash your hands more often when someone in your household is sick. […] Don’t rely on alcohol-based hand sanitizer. Hand sanitizer shouldn’t be used as a substitute for hand-washing. You can use hand sanitizer in addition to washing your hands, but hand-washing is the best method to prevent norovirus.

• #6 Infection control for norovirus

  https://pmc.ncbi.nlm.nih.gov/articles/PMC4624335/

  Norovirus infections are notoriously difficult to prevent and control, owing to their low infectious dose, high shedding titre, and environmental stability. […] Outbreak management relies on sound infection control principles, including hand hygiene, limiting exposure to infectious individuals, and thorough environmental decontamination. […] The main approaches to preventing and containing norovirus outbreaks that are common across several guidelines include implementing policies concerning hand hygiene, patient isolation (separation of symptomatic patients) and cohorting (grouping of patients based on symptoms), staff exclusion from work, visitor restrictions, enhanced environmental cleaning and disinfection, and ward closures. […] A diverse set of recommendations for the prevention and control of norovirus outbreaks are needed, given the various transmission modes by which norovirus spreads and the lack of a magic bullet to curtail transmission.

• #7 Norovirus – StatPearls – NCBI BookshelfTwitterFacebookLinkedInGitHubNCBI Insights BlogTwitterFacebookYoutube

  https://www.ncbi.nlm.nih.gov/books/NBK513265/

  Norovirus infection prevention involves infection control measures such as hand hygiene and surface cleaning, which are critical in preventing outbreaks. […] Good hand hygiene and effective surface cleaning should be stressed during norovirus outbreaks. […] Studies suggest that washing hands with soap and running water for at least 20 seconds is the most effective form of hand hygiene for eliminating norovirus. […] Infection control is a priority in preventing norovirus outbreaks. […] Currently, hand hygiene is the primary preventive method for outbreaks. […] Deterrence and patient education are crucial in preventing norovirus outbreaks and minimizing transmission. […] Patients and caregivers should be educated on the importance of strict hand hygiene, emphasizing that soap and water are more effective than alcohol-based hand sanitizers in removing the virus.

• #8 Norovirus is on the rise in Kentucky — how to prevent infection | UKNow

  https://uknow.uky.edu/uk-healthcare/norovirus-rise-kentucky-how-prevent-infection

  Have you washed your hands recently? Proper handwashing is the number one way to prevent infection, which is especially important right now in Kentucky. […] To protect yourself from norovirus, wash your hands thoroughly and often, handle food properly, clean and disinfect surfaces, and wash laundry well. […] Wash your hands: After using the bathroom or changing diapers. Before eating, preparing or handling food. Before giving yourself or someone else medicine. […] Hand sanitizer does not work well against norovirus. Wash your hands with soap and water for at least 20 seconds. To disinfect, use a chlorine bleach solution and let it sit for at least five minutes. […] If you are sick, try to isolate as best you can for up to two days after the symptoms stop.

• #9 How to Prevent Norovirus | Norovirus | CDC

  https://www.cdc.gov/norovirus/prevention/index.html

  Norovirus is very contagious, but you can take steps to stop it from spreading. […] Wash hands well with soap and water; hand sanitizer alone does not work well against norovirus. […] Do not prepare, handle food, or care for others when you are sick. […] Wait at least 2 days (48 hours) after symptoms stop. This is important if you work in a restaurant, school, daycare, long-term care facility, or other places where you may expose people to norovirus. […] Wash your hands often with soap and water for at least 20 seconds, especially: After using the toilet or changing diapers. Before eating, preparing, or handling food. Before giving yourself or someone else medicine. […] Hand sanitizer does not work well against norovirus. […] You can use hand sanitizers in addition to hand washing, but hand sanitizer is not a substitute for handwashing, which is best.

• #10 Norovirus Fact Sheet – MN Dept. of HealthMinnesota Department of HealthMinnesota Department of healthprintsearchsharefacebookinstagramlinkedintwitteryoutube

  https://www.health.state.mn.us/diseases/norovirus/noro.html

  Noroviruses are very contagious. They are found in the stool (feces) or vomit of infected people. From there, noroviruses are transferred to food, water, or surfaces by the hands of infected people who have not washed adequately after using the bathroom. […] People become infected with norovirus by: […] Wash your hands with warm, soapy water for 20 seconds […] After using the bathroom […] After changing diapers […] Before preparing foods […] Before eating […] Wash your hands more often when someone in your household is sick. […] Clean and disinfect surfaces with a household bleach solution immediately after vomiting or diarrheal accidents. […] Avoid preparing food for others while you have symptoms and for at least 3 days after you recover.

• #11 How to Prevent Norovirus | Norovirus | CDC

  https://www.cdc.gov/norovirus/prevention/index.html

  Norovirus is very contagious, but you can take steps to stop it from spreading. […] Wash hands well with soap and water; hand sanitizer alone does not work well against norovirus. […] Do not prepare, handle food, or care for others when you are sick. […] Wait at least 2 days (48 hours) after symptoms stop. This is important if you work in a restaurant, school, daycare, long-term care facility, or other places where you may expose people to norovirus. […] Wash your hands often with soap and water for at least 20 seconds, especially: After using the toilet or changing diapers. Before eating, preparing, or handling food. Before giving yourself or someone else medicine. […] Hand sanitizer does not work well against norovirus. […] You can use hand sanitizers in addition to hand washing, but hand sanitizer is not a substitute for handwashing, which is best.

• #12 Norovirus infection – Symptoms & causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/norovirus/symptoms-causes/syc-20355296

  Norovirus infection is highly contagious. There are many types of noroviruses. Anyone can get norovirus infection more than once. […] To prevent norovirus infection: Wash your hands thoroughly with soap and water for at least 20 seconds, especially after using the toilet or changing a diaper and before you prepare food and eat or drink. Alcohol-based hand sanitizers aren’t as effective against noroviruses as using soap and water. Avoid contaminated food and water, including food that could have been prepared by someone who was sick. Wash fruits and vegetables before eating. Cook seafood thoroughly. Disinfect surfaces that might have been contaminated. Wear gloves and use a chlorine bleach solution or a disinfectant that is effective against noroviruses. Use caution when traveling. If you’re traveling to areas with a high risk of norovirus infection, consider eating only cooked foods, drinking only hot or carbonated beverages, and avoiding food sold by street vendors.

• #13 Norovirus (Stomach Flu) Cases Are Surging: 3 Things to Know > News > Yale Medicine

  https://www.yalemedicine.org/news/norovirus-stomach-flu-cases-are-surging-3-things-to-know

  Prevention includes washing your hands frequently with soap and water; hand sanitizer doesn’t work as well. […] The main means of transmission is exposure to contaminated food, water, or surfaces, so the most important preventive strategies include disinfecting surfaces, heating food to sizzling temperatures, washing clothes in hot water, and washing hands frequently (that means soap and water, since hand sanitizer doesn’t work well against norovirus). […] Proper handwashing is key to preventing a norovirus infection. That means washing hands frequently with soap and water, especially before eating or handling food, before giving or taking medicine, and after using the toilet or changing a diaper. […] Hand sanitizers don’t work well for this virus. Norovirus has a capsule around the virus that protects it against most routine disinfectants, such as alcohol-based, hand-sanitizing gels. But vigorous washing with plain soap and water for 20 seconds creates friction that better washes away the viral particles.

• #14 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Consider minimizing patient movements within a ward or unit during norovirus gastroenteritis outbreaks. […] Consider suspending group activities (e.g., dining events) for the duration of a norovirus outbreak. […] Actively promote adherence to hand hygiene among healthcare personnel, patients, and visitors in patient care areas affected by outbreaks of norovirus gastroenteritis. […] During outbreaks, use soap and water for hand hygiene after providing care or having contact with patients suspected or confirmed with norovirus gastroenteritis. […] To prevent food-related outbreaks of norovirus gastroenteritis in healthcare settings, food handlers must perform hand hygiene prior to contact with or the preparation of food items and beverages. […] Personnel who work with, prepare or distribute food must be excluded from duty if they develop symptoms of acute gastroenteritis.

• #15 Get tips to prevent norovirus – Mayo Clinic Health System

  https://www.mayoclinichealthsystem.org/hometown-health/speaking-of-health/steps-to-prevent-norovirus

  Norovirus tends to spread during the fall and winter months, but it can make people ill any time of the year. […] People with norovirus illness are highly contagious from when they begin feeling sick until a few days after they recover. With no vaccine to prevent norovirus and no medication to treat it, prevention is up to you. […] Consider these tips to prevent norovirus infection: Stay home if you’re sick. This means staying home from school and work. Food service workers are legally required to stay home if they are sick. […] Practice proper hand hygiene. Wash your hands carefully with soap and water, especially after using the restroom, changing diapers and before preparing food or eating. Wash your hands more often when someone in your household is sick. […] Don’t rely on alcohol-based hand sanitizer. Hand sanitizer shouldn’t be used as a substitute for hand-washing. You can use hand sanitizer in addition to washing your hands, but hand-washing is the best method to prevent norovirus.

• #16 Norovirus: infection routes and infection prevention | Otsuka Pharmaceutical Co., Ltd.

  https://www.otsuka.co.jp/en/health-and-illness/quick-tests-for-infectious-diseases/norovirus/prevention/

  Oral infections can occur if you eat raw or not fully cooked bivalve clams such as oysters that are infected with norovirus. Oral infections can also occur by eating foods touched by fingers infected with the virus, such as those of infected chefs and serving staff. […] Contact infections occur when the fingers become infected with norovirus by coming into direct contact with the stool or vomit of an infected person. Contact infections also occur through contact with toilet doorknobs, for example, that were touched by an infected person who did not wash his or her hands sufficiently after defecating. […] Refrain from eating raw food and heat foods thoroughly. Japan’s Ministry of Health, Labour and Welfare recommends cooking foods for at least one minute at 85. […] Persons engaged in food preparation should make sure they wash their hands with soap before cooking and serving dishes, and after using the toilet. It is also important to not engage in food preparation when you have symptoms such as diarrhea.

• #17 How to Prevent Norovirus | Norovirus | CDC

  https://www.cdc.gov/norovirus/prevention/index.html

  Norovirus is very contagious, but you can take steps to stop it from spreading. […] Wash hands well with soap and water; hand sanitizer alone does not work well against norovirus. […] Do not prepare, handle food, or care for others when you are sick. […] Wait at least 2 days (48 hours) after symptoms stop. This is important if you work in a restaurant, school, daycare, long-term care facility, or other places where you may expose people to norovirus. […] Wash your hands often with soap and water for at least 20 seconds, especially: After using the toilet or changing diapers. Before eating, preparing, or handling food. Before giving yourself or someone else medicine. […] Hand sanitizer does not work well against norovirus. […] You can use hand sanitizers in addition to hand washing, but hand sanitizer is not a substitute for handwashing, which is best.

• #18 Norovirus Infection | Spokane Regional Health District

  https://srhd.org/health-topics/diseases-conditions/norovirus-infection

  Persons who are infected with noroviruses should not prepare or serve food while they have symptoms and for three days after they recover from their illness. Food that may have been contaminated by an ill person should be disposed of. Food service, childcare and healthcare workers who have norovirus illness should not go to work for 72 hours after recovery.

• #19 Norovirus (Stomach Flu) Cases Are Surging: 3 Things to Know > News > Yale Medicine

  https://www.yalemedicine.org/news/norovirus-stomach-flu-cases-are-surging-3-things-to-know

  Other prevention strategies from the CDC include: Wash all fruits and vegetables carefully under running water, without soap or special produce washes, even if you intend to peel them. Scrub firm vegetables like cucumbers with a clean produce brush. Dry produce with a clean cloth or paper towel. […] If you are preparing oysters and other shellfish to eat, cook them thoroughly to an internal temperature of at least 145F. […] Perform routine cleaning and sanitizing of kitchen utensils, cutting boards, counters, and surfaces, especially after handling shellfish. Disinfect them using a chlorine bleach solution with a concentration of 1,000 to 5,000 ppm (5 to 25 tablespoons of household bleach [5% to 8%] per gallon of water) or use an EPA-registered disinfecting product against norovirus. Leave bleach disinfectant on the affected area for at least 5 minutes. This is also a good step to take if norovirus has infected anyone in your family.

• #20 Norovirus: Prevention and risks – Canada.ca

  https://www.canada.ca/en/public-health/services/food-poisoning/norovirus/prevention.html

  It can be hard to prevent norovirus infections because contaminated foods and beverages look, smell and taste normal. […] You can protect yourself and your family from norovirus by following these precautions: wash your hands with soap and water: after using the washroom or changing diapers, before preparing or eating food. […] clean and disinfect surfaces after an episode of illness. […] immediately wash clothing and linens that are soiled with vomit or diarrhea. […] cook shellfish thoroughly before eating, especially oysters and clams. […] wash raw fruits and vegetables thoroughly with clean running water before you prepare and eat them. […] drink water from a safe (treated or boiled) water supply. […] follow general food safety practices. […] If you’ve been diagnosed with a norovirus infection or suspect that you have one, you can help prevent the spread of illness by: practicing proper hand hygiene, not preparing or serving food or drink to others, not caring for others until 3 days after you recover, avoiding others until you are well again.

• #21 How to Prevent Norovirus | Norovirus | CDC

  https://www.cdc.gov/norovirus/prevention/index.html

  Cook oysters and other shellfish thoroughly to an internal temperature of at least 145F. […] Routinely clean and sanitize kitchen utensils, cutting boards, counters, and surfaces, especially after handling shellfish. […] Throw away food that might contain norovirus. […] Always clean well and disinfect the entire area immediately. […] Disinfect the area as directed on the product label. […] To disinfect, use a chlorine bleach solution with a concentration of 1,000 to 5,000 ppm (5 to 25 tablespoons of household bleach [5% to 8%] per gallon of water) or use an EPA-registered disinfecting product against norovirus. […] Clean the entire area again with soap and hot water. […] Immediately remove and wash clothes or linens that may have vomit or poop on them. […] Wash the items with detergent and hot water at the maximum available cycle length and then machine dry them at the highest heat setting.

• #22 Norovirus (Stomach Flu) Cases Are Surging: 3 Things to Know > News > Yale Medicine

  https://www.yalemedicine.org/news/norovirus-stomach-flu-cases-are-surging-3-things-to-know

  Other prevention strategies from the CDC include: Wash all fruits and vegetables carefully under running water, without soap or special produce washes, even if you intend to peel them. Scrub firm vegetables like cucumbers with a clean produce brush. Dry produce with a clean cloth or paper towel. […] If you are preparing oysters and other shellfish to eat, cook them thoroughly to an internal temperature of at least 145F. […] Perform routine cleaning and sanitizing of kitchen utensils, cutting boards, counters, and surfaces, especially after handling shellfish. Disinfect them using a chlorine bleach solution with a concentration of 1,000 to 5,000 ppm (5 to 25 tablespoons of household bleach [5% to 8%] per gallon of water) or use an EPA-registered disinfecting product against norovirus. Leave bleach disinfectant on the affected area for at least 5 minutes. This is also a good step to take if norovirus has infected anyone in your family.

• #23 How to Prevent Norovirus | Norovirus | CDC

  https://www.cdc.gov/norovirus/prevention/index.html

  Cook oysters and other shellfish thoroughly to an internal temperature of at least 145F. […] Routinely clean and sanitize kitchen utensils, cutting boards, counters, and surfaces, especially after handling shellfish. […] Throw away food that might contain norovirus. […] Always clean well and disinfect the entire area immediately. […] Disinfect the area as directed on the product label. […] To disinfect, use a chlorine bleach solution with a concentration of 1,000 to 5,000 ppm (5 to 25 tablespoons of household bleach [5% to 8%] per gallon of water) or use an EPA-registered disinfecting product against norovirus. […] Clean the entire area again with soap and hot water. […] Immediately remove and wash clothes or linens that may have vomit or poop on them. […] Wash the items with detergent and hot water at the maximum available cycle length and then machine dry them at the highest heat setting.

• #24 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Consider minimizing patient movements within a ward or unit during norovirus gastroenteritis outbreaks. […] Consider suspending group activities (e.g., dining events) for the duration of a norovirus outbreak. […] Actively promote adherence to hand hygiene among healthcare personnel, patients, and visitors in patient care areas affected by outbreaks of norovirus gastroenteritis. […] During outbreaks, use soap and water for hand hygiene after providing care or having contact with patients suspected or confirmed with norovirus gastroenteritis. […] To prevent food-related outbreaks of norovirus gastroenteritis in healthcare settings, food handlers must perform hand hygiene prior to contact with or the preparation of food items and beverages. […] Personnel who work with, prepare or distribute food must be excluded from duty if they develop symptoms of acute gastroenteritis.

• #25 Centre for Health Protection – Norovirus Infection

  https://www.chp.gov.hk/en/healthtopics/content/24/33.html

  Refrain from work or attending class at school, and seek medical advice if suffering from fever, vomiting or diarrhoea. […] Exclude infected persons and asymptomatic carriers from handling food and from providing care to children, the elderly and immunocompromised people. […] Maintain good food hygiene […] Adopt the 5 Keys to Food Safety in handling food, i.e. Choose (Choose safe raw materials); Clean (Keep hands and utensils clean); Separate (Separate raw and cooked food); Cook (Cook thoroughly); and Safe Temperature (Keep food at safe temperature) to prevent foodborne diseases. […] Maintain good environmental hygiene […] Clean vomitus/ faeces and disinfect the contaminated areas properly and immediately (please refer to the guidance on disinfection below for details). Keep other people away from the contaminated areas during cleaning. […] Clean and disinfect toilets used by infected persons and the soiled areas.

• #26 Infection control for norovirus

  https://pmc.ncbi.nlm.nih.gov/articles/PMC4624335/

  During outbreaks, hands should be washed with soap and running water for a minimum of 20 s after providing care for patients with suspected or confirmed infection. […] Enhanced cleaning and disinfection protocols may control and prevent the spread of norovirus. […] Isolation, cohorting (grouping of patients on the basis of symptoms) and exclusion of symptomatic staff, patients and visitors constitute another class of recommended strategies for infection control. […] Minimizing access of visitors and non-essential personnel to affected areas and the exclusion of symptomatic visitors is strongly recommended. […] Most data suggest that ward closure is effective in terms of reducing the number of cases and the duration of outbreaks. […] Ensuring that staff involved in food preparation, storage and serving adhere to the US Food and Drug Administration Food Code is important in preventing foodborne norovirus outbreaks.

• #27 Norovirus infection – Symptoms & causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/norovirus/symptoms-causes/syc-20355296

  To help prevent norovirus infection spread, during illness and for 2 to 3 days after your symptoms end: Avoid contact with others as much as possible. Wash your hands thoroughly with soap and water. Stay home from work. Children should stay home from school or child care. Avoid handling food and items to be used by other people. Disinfect contaminated surfaces with a disinfectant effective against noroviruses. Dispose of vomit and stool carefully. Wearing disposable gloves, soak up material with disposable towels. Disturb soiled material as little as possible to avoid spreading noroviruses by air. Place soiled items in plastic bags and place them in the trash. Remove and wash clothes and linens that may be contaminated. Avoid traveling until 2 to 3 days after your symptoms are gone.

• #28 How to Prevent Norovirus | Norovirus | CDC

  https://www.cdc.gov/norovirus/prevention/index.html

  Cook oysters and other shellfish thoroughly to an internal temperature of at least 145F. […] Routinely clean and sanitize kitchen utensils, cutting boards, counters, and surfaces, especially after handling shellfish. […] Throw away food that might contain norovirus. […] Always clean well and disinfect the entire area immediately. […] Disinfect the area as directed on the product label. […] To disinfect, use a chlorine bleach solution with a concentration of 1,000 to 5,000 ppm (5 to 25 tablespoons of household bleach [5% to 8%] per gallon of water) or use an EPA-registered disinfecting product against norovirus. […] Clean the entire area again with soap and hot water. […] Immediately remove and wash clothes or linens that may have vomit or poop on them. […] Wash the items with detergent and hot water at the maximum available cycle length and then machine dry them at the highest heat setting.

• #29 How to Prevent Norovirus | Norovirus | CDC

  https://www.cdc.gov/norovirus/prevention/index.html

  Cook oysters and other shellfish thoroughly to an internal temperature of at least 145F. […] Routinely clean and sanitize kitchen utensils, cutting boards, counters, and surfaces, especially after handling shellfish. […] Throw away food that might contain norovirus. […] Always clean well and disinfect the entire area immediately. […] Disinfect the area as directed on the product label. […] To disinfect, use a chlorine bleach solution with a concentration of 1,000 to 5,000 ppm (5 to 25 tablespoons of household bleach [5% to 8%] per gallon of water) or use an EPA-registered disinfecting product against norovirus. […] Clean the entire area again with soap and hot water. […] Immediately remove and wash clothes or linens that may have vomit or poop on them. […] Wash the items with detergent and hot water at the maximum available cycle length and then machine dry them at the highest heat setting.

• #30 Norovirus (Stomach Flu) Cases Are Surging: 3 Things to Know > News > Yale Medicine

  https://www.yalemedicine.org/news/norovirus-stomach-flu-cases-are-surging-3-things-to-know

  Other prevention strategies from the CDC include: Wash all fruits and vegetables carefully under running water, without soap or special produce washes, even if you intend to peel them. Scrub firm vegetables like cucumbers with a clean produce brush. Dry produce with a clean cloth or paper towel. […] If you are preparing oysters and other shellfish to eat, cook them thoroughly to an internal temperature of at least 145F. […] Perform routine cleaning and sanitizing of kitchen utensils, cutting boards, counters, and surfaces, especially after handling shellfish. Disinfect them using a chlorine bleach solution with a concentration of 1,000 to 5,000 ppm (5 to 25 tablespoons of household bleach [5% to 8%] per gallon of water) or use an EPA-registered disinfecting product against norovirus. Leave bleach disinfectant on the affected area for at least 5 minutes. This is also a good step to take if norovirus has infected anyone in your family.

• #31 How to prevent and confine norovirus outbreak | Abena infection prevention

  https://www.abena.com/knowledge-center_gl/infection-prevention/infectious-diseases/norovirus

  Outbreaks of norovirus are particularly common in hospitals and health care settings. […] There is no cure for the norovirus, but it can be prevented and limited through infection prevention procedures and strict hygiene measures. […] Hygiene is the key word, and starts and ends with good hand hygiene. Here are a few more tips for preventing or confining a norovirus outbreak: […] Practice proper hand hygiene especially after patient contact or use of the bathroom. […] Wear the correct (certified) nitrile gloves for all care procedures and change the gloves when they are visibly dirty and whenever leaving the patient or residents room. […] Dispose of vomit and fecal matter carefully and appropriately to avoid spreading norovirus by air. […] Disinfect contaminated areas while wearing gloves and masks. […] Avoid food handling when displaying symptoms and for at least 48 hours after the end of symptoms. […] Be extra careful with incontinence product changes for three weeks after the infection, as the feces can remain contagious for up to three weeks.

• #32 Norovirus: infection routes and infection prevention | Otsuka Pharmaceutical Co., Ltd.

  https://www.otsuka.co.jp/en/health-and-illness/quick-tests-for-infectious-diseases/norovirus/prevention/

  Always wear a mask, gloves, and a disposable gown or apron when cleaning up stool or vomit. First, cover the stool or vomit with layers of tissue paper to prevent it from splattering. Then, spray some undiluted chlorine bleach on top and let it sit for 15 to 30 minutes. Pick the material up in a plastic bag, seal it and throw it away. Next, wipe the area with 200ppm sodium hypochlorite solution* and then again with water. Finally, seal the used mask, gloves, and disposable gown (apron) in a plastic bag and throw it away.

• #33 How to Prevent Norovirus | Norovirus | CDC

  https://www.cdc.gov/norovirus/prevention/index.html

  Cook oysters and other shellfish thoroughly to an internal temperature of at least 145F. […] Routinely clean and sanitize kitchen utensils, cutting boards, counters, and surfaces, especially after handling shellfish. […] Throw away food that might contain norovirus. […] Always clean well and disinfect the entire area immediately. […] Disinfect the area as directed on the product label. […] To disinfect, use a chlorine bleach solution with a concentration of 1,000 to 5,000 ppm (5 to 25 tablespoons of household bleach [5% to 8%] per gallon of water) or use an EPA-registered disinfecting product against norovirus. […] Clean the entire area again with soap and hot water. […] Immediately remove and wash clothes or linens that may have vomit or poop on them. […] Wash the items with detergent and hot water at the maximum available cycle length and then machine dry them at the highest heat setting.

• #34 Infection, Prevention & Control – Norovirus – Your questions answered :: Northern Care Alliance

  https://www.northerncarealliance.nhs.uk/patient-information/patient-leaflets/infection-prevention-control-norovirus-your-questions-answered?q=%2Fpatient-information%2Fpatient-leaflets%2Finfection-prevention-control-norovirus-your-questions-answered

  Food, such as fruit, sweets and biscuits should not be left open and exposed as it could potentially become contaminated and spread infection if consumed. Fruit should be washed/peeled before eating […] Wash your hands frequently and thoroughly with soap and water particularly after using the toilet and before preparing or handling food […] Disinfecting any surfaces or objects that could be contaminated, using a bleach-based household cleaner […] Washing any items of clothing or bedding that could have become contaminated separately on a hot wash (60C) to ensure the virus is killed […] Not sharing towels and flannels […] Flushing any faeces or vomit in the toilet and cleaning the surrounding area with a bleach-based household cleaner […] Stay off work or school until at least 48 hours after the norovirus symptoms have stopped […] Avoid visiting anyone in hospital during this time.

• #35 How to prevent the spread of norovirus | Nursing Times

  https://www.nursingtimes.net/infection-prevention-and-control/how-to-prevent-the-spread-of-norovirus-2-03-02-2012/

  Recommendations for environmental decontamination during an outbreak include: Increase the frequency of cleaning by dedicated staff; Clean from least likely contaminated areas to most highly contaminated areas; Use disposable cleaning materials or dedicated reusable cleaning materials for use in the affected area; Disinfect with 0.1% sodium hypochlorite after cleaning; Pay attention to frequently touched surfaces such as bed tables and door handles; Cleaning and other staff should follow standard infection control procedures and wear personal protective clothing including gloves and aprons. […] Strict hygiene routines and an appropriate response are essential to avoid outbreaks, contain them or minimise their consequences. […] Good hand hygiene is vital to prevent the virus spreading.

• #36 52 Recommendations for the Prevention and Control of Norovirus Gastroenteritis Outbreaks – Becker’s Hospital Review | Healthcare News & Analysis

  https://www.beckershospitalreview.com/quality/researchers-find-inappropriate-use-of-urinary-catheters-persist/quality/52-recommendations-for-the-prevention-and-control-of-norovirus-gastroenteritis-outbreaks.html

  The Centers for Disease Control and Prevention released a comprehensive guideline for the prevention of norovirus outbreaks in healthcare settings. […] The guideline includes a summary of 52 recommendations, broken up by categories such as patient cohorting and isolation precautions, hand hygiene, patient transfer and ward closure, diagnostics and more. Each recommendation is accompanied by a strength categorization based on strength of evidence, benefits and harms. […] Actively promote adherence to hand hygiene among healthcare personnel, patients and visitors in patient care areas affected by outbreaks of norovirus gastroenteritis. Remove all shared or communal food items for patients or staff from clinical areas for the duration of the outbreak. Use a surgical or procedure mask and eye protection or a full face shield if there is an anticipated risk of splashes to the face during the care of patients, particularly among those who are vomiting. During outbreaks, change privacy curtains when they are visibly soiled and upon patient discharge or transfer.

• #37 Infection control for norovirus

  https://pmc.ncbi.nlm.nih.gov/articles/PMC4624335/

  During outbreaks, hands should be washed with soap and running water for a minimum of 20 s after providing care for patients with suspected or confirmed infection. […] Enhanced cleaning and disinfection protocols may control and prevent the spread of norovirus. […] Isolation, cohorting (grouping of patients on the basis of symptoms) and exclusion of symptomatic staff, patients and visitors constitute another class of recommended strategies for infection control. […] Minimizing access of visitors and non-essential personnel to affected areas and the exclusion of symptomatic visitors is strongly recommended. […] Most data suggest that ward closure is effective in terms of reducing the number of cases and the duration of outbreaks. […] Ensuring that staff involved in food preparation, storage and serving adhere to the US Food and Drug Administration Food Code is important in preventing foodborne norovirus outbreaks.

• #38 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Avoid exposure to vomitus or diarrhea. Place patients on Contact Precautions in a single occupancy room if they have symptoms consistent with norovirus gastroenteritis. […] During outbreaks, place patients with norovirus gastroenteritis on Contact Precautions for a minimum of 48 hours after the resolution of symptoms to prevent further exposure of susceptible patients. […] Consider longer periods of isolation or cohorting precautions for complex medical patients (e.g., those with cardiovascular, autoimmune, immunosuppressive, or renal disorders) as they can experience protracted episodes of diarrhea and prolonged viral shedding. […] Consider extending the duration of isolation or cohorting precautions for outbreaks among infants and young children (e.g., under 2 years), even after resolution of symptoms, as there is a potential for prolonged viral shedding and environmental contamination.

• #39 CDC Prevention and Control of Norovirus Gastroenteritis Outbreaks in Healthcare Settings Guideline Summary

  https://www.guidelinecentral.com/guideline/21775/

  Avoid exposure to vomitus or diarrhea. Place patients on Contact Precautions in a single occupancy room if they have symptoms consistent with norovirus gastroenteritis. […] During outbreaks, place patients with norovirus gastroenteritis on Contact Precautions for a minimum of 48 hours after the resolution of symptoms to prevent further exposure of susceptible patients. […] Consider longer periods of isolation or cohorting precautions for complex medical patients (e.g., those with cardiovascular, autoimmune, immunosuppressive, or renal disorders) as they can experience protracted episodes of diarrhea and prolonged viral shedding. […] Consider extending the duration of isolation or cohorting precautions for outbreaks among infants and young children (e.g., under 2 years), even after resolution of symptoms, as there is a potential for prolonged viral shedding and environmental contamination.

• #40 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Avoid exposure to vomitus or diarrhea. Place patients on Contact Precautions in a single occupancy room if they have symptoms consistent with norovirus gastroenteritis. […] During outbreaks, place patients with norovirus gastroenteritis on Contact Precautions for a minimum of 48 hours after the resolution of symptoms to prevent further exposure of susceptible patients. […] Consider longer periods of isolation or cohorting precautions for complex medical patients (e.g., those with cardiovascular, autoimmune, immunosuppressive, or renal disorders) as they can experience protracted episodes of diarrhea and prolonged viral shedding. […] Consider extending the duration of isolation or cohorting precautions for outbreaks among infants and young children (e.g., under 2 years), even after resolution of symptoms, as there is a potential for prolonged viral shedding and environmental contamination.

• #41 Norovirus – StatPearls – NCBI BookshelfTwitterFacebookLinkedInGitHubNCBI Insights BlogTwitterFacebookYoutube

  https://www.ncbi.nlm.nih.gov/books/NBK513265/

  Infection control measures should be reinforced in healthcare and community settings, such as isolating symptomatic individuals and maintaining strict contact precautions for at least 48 hours after symptom resolution. […] Proper food handling, surface disinfection with bleach-based cleaners, and avoiding contact with infected individuals can further reduce spread.

• #42 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Avoid exposure to vomitus or diarrhea. Place patients on Contact Precautions in a single occupancy room if they have symptoms consistent with norovirus gastroenteritis. […] During outbreaks, place patients with norovirus gastroenteritis on Contact Precautions for a minimum of 48 hours after the resolution of symptoms to prevent further exposure of susceptible patients. […] Consider longer periods of isolation or cohorting precautions for complex medical patients (e.g., those with cardiovascular, autoimmune, immunosuppressive, or renal disorders) as they can experience protracted episodes of diarrhea and prolonged viral shedding. […] Consider extending the duration of isolation or cohorting precautions for outbreaks among infants and young children (e.g., under 2 years), even after resolution of symptoms, as there is a potential for prolonged viral shedding and environmental contamination.

• #43 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Avoid exposure to vomitus or diarrhea. Place patients on Contact Precautions in a single occupancy room if they have symptoms consistent with norovirus gastroenteritis. […] During outbreaks, place patients with norovirus gastroenteritis on Contact Precautions for a minimum of 48 hours after the resolution of symptoms to prevent further exposure of susceptible patients. […] Consider longer periods of isolation or cohorting precautions for complex medical patients (e.g., those with cardiovascular, autoimmune, immunosuppressive, or renal disorders) as they can experience protracted episodes of diarrhea and prolonged viral shedding. […] Consider extending the duration of isolation or cohorting precautions for outbreaks among infants and young children (e.g., under 2 years), even after resolution of symptoms, as there is a potential for prolonged viral shedding and environmental contamination.

• #44 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Consider minimizing patient movements within a ward or unit during norovirus gastroenteritis outbreaks. […] Consider suspending group activities (e.g., dining events) for the duration of a norovirus outbreak. […] Actively promote adherence to hand hygiene among healthcare personnel, patients, and visitors in patient care areas affected by outbreaks of norovirus gastroenteritis. […] During outbreaks, use soap and water for hand hygiene after providing care or having contact with patients suspected or confirmed with norovirus gastroenteritis. […] To prevent food-related outbreaks of norovirus gastroenteritis in healthcare settings, food handlers must perform hand hygiene prior to contact with or the preparation of food items and beverages. […] Personnel who work with, prepare or distribute food must be excluded from duty if they develop symptoms of acute gastroenteritis.

• #45 CDC Prevention and Control of Norovirus Gastroenteritis Outbreaks in Healthcare Settings Guideline Summary

  https://www.guidelinecentral.com/guideline/21775/

  Consider minimizing patient movements within a ward or unit during norovirus gastroenteritis outbreaks. […] Consider restricting symptomatic and recovering patients from leaving the patient-care area unless it is for essential care or treatment to reduce the likelihood of environmental contamination and transmission of norovirus in unaffected clinical areas. […] Consider suspending group activities (e.g., dining events) for the duration of a norovirus outbreak. […] Staff who have recovered from recent suspected norovirus infection associated with an outbreak may be best suited to care for symptomatic patients until the outbreak resolves.

• #46 Norovirus infection – Symptoms & causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/norovirus/symptoms-causes/syc-20355296

  To help prevent norovirus infection spread, during illness and for 2 to 3 days after your symptoms end: Avoid contact with others as much as possible. Wash your hands thoroughly with soap and water. Stay home from work. Children should stay home from school or child care. Avoid handling food and items to be used by other people. Disinfect contaminated surfaces with a disinfectant effective against noroviruses. Dispose of vomit and stool carefully. Wearing disposable gloves, soak up material with disposable towels. Disturb soiled material as little as possible to avoid spreading noroviruses by air. Place soiled items in plastic bags and place them in the trash. Remove and wash clothes and linens that may be contaminated. Avoid traveling until 2 to 3 days after your symptoms are gone.

• #47 Infection, Prevention & Control – Norovirus – Your questions answered :: Northern Care Alliance

  https://www.northerncarealliance.nhs.uk/patient-information/patient-leaflets/infection-prevention-control-norovirus-your-questions-answered

  Wash your hands frequently and thoroughly with soap and water particularly after using the toilet and before preparing or handling food. Disinfecting any surfaces or objects that could be contaminated, using a bleach-based household cleaner. Washing any items of clothing or bedding that could have become contaminated separately on a hot wash (60C) to ensure the virus is killed. Not sharing towels and flannels. Flushing any faeces or vomit in the toilet and cleaning the surrounding area with a bleach-based household cleaner. Stay off work or school until at least 48 hours after the norovirus symptoms have stopped. Avoid visiting anyone in hospital during this time.

• #48 Infection control for norovirus

  https://pmc.ncbi.nlm.nih.gov/articles/PMC4624335/

  Norovirus infections are notoriously difficult to prevent and control, owing to their low infectious dose, high shedding titre, and environmental stability. […] Outbreak management relies on sound infection control principles, including hand hygiene, limiting exposure to infectious individuals, and thorough environmental decontamination. […] The main approaches to preventing and containing norovirus outbreaks that are common across several guidelines include implementing policies concerning hand hygiene, patient isolation (separation of symptomatic patients) and cohorting (grouping of patients based on symptoms), staff exclusion from work, visitor restrictions, enhanced environmental cleaning and disinfection, and ward closures. […] A diverse set of recommendations for the prevention and control of norovirus outbreaks are needed, given the various transmission modes by which norovirus spreads and the lack of a magic bullet to curtail transmission.

• #49 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Consider the closure of wards to new admissions or transfers as a measure to attenuate the magnitude of an outbreak of norovirus gastroenteritis. […] Develop and adhere to sick leave policies for healthcare personnel who have symptoms consistent with norovirus infection. […] Exclude ill personnel from work for a minimum of 48 hours after the resolution of symptoms. […] Establish visitor policies for acute gastroenteritis (e.g., norovirus) outbreaks. […] Restrict non-essential visitors from affected areas of the facility during outbreaks of norovirus gastroenteritis. […] Provide education to staff, patients, and visitors, including recognition of norovirus symptoms, preventing infection, and modes of transmission upon the recognition and throughout the duration of a norovirus gastroenteritis outbreak.

• #50 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Consider the closure of wards to new admissions or transfers as a measure to attenuate the magnitude of an outbreak of norovirus gastroenteritis. […] Develop and adhere to sick leave policies for healthcare personnel who have symptoms consistent with norovirus infection. […] Exclude ill personnel from work for a minimum of 48 hours after the resolution of symptoms. […] Establish visitor policies for acute gastroenteritis (e.g., norovirus) outbreaks. […] Restrict non-essential visitors from affected areas of the facility during outbreaks of norovirus gastroenteritis. […] Provide education to staff, patients, and visitors, including recognition of norovirus symptoms, preventing infection, and modes of transmission upon the recognition and throughout the duration of a norovirus gastroenteritis outbreak.

• #51 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Consider the closure of wards to new admissions or transfers as a measure to attenuate the magnitude of an outbreak of norovirus gastroenteritis. […] Develop and adhere to sick leave policies for healthcare personnel who have symptoms consistent with norovirus infection. […] Exclude ill personnel from work for a minimum of 48 hours after the resolution of symptoms. […] Establish visitor policies for acute gastroenteritis (e.g., norovirus) outbreaks. […] Restrict non-essential visitors from affected areas of the facility during outbreaks of norovirus gastroenteritis. […] Provide education to staff, patients, and visitors, including recognition of norovirus symptoms, preventing infection, and modes of transmission upon the recognition and throughout the duration of a norovirus gastroenteritis outbreak.

• #52 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Consider the closure of wards to new admissions or transfers as a measure to attenuate the magnitude of an outbreak of norovirus gastroenteritis. […] Develop and adhere to sick leave policies for healthcare personnel who have symptoms consistent with norovirus infection. […] Exclude ill personnel from work for a minimum of 48 hours after the resolution of symptoms. […] Establish visitor policies for acute gastroenteritis (e.g., norovirus) outbreaks. […] Restrict non-essential visitors from affected areas of the facility during outbreaks of norovirus gastroenteritis. […] Provide education to staff, patients, and visitors, including recognition of norovirus symptoms, preventing infection, and modes of transmission upon the recognition and throughout the duration of a norovirus gastroenteritis outbreak.

• #53 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Consider the closure of wards to new admissions or transfers as a measure to attenuate the magnitude of an outbreak of norovirus gastroenteritis. […] Develop and adhere to sick leave policies for healthcare personnel who have symptoms consistent with norovirus infection. […] Exclude ill personnel from work for a minimum of 48 hours after the resolution of symptoms. […] Establish visitor policies for acute gastroenteritis (e.g., norovirus) outbreaks. […] Restrict non-essential visitors from affected areas of the facility during outbreaks of norovirus gastroenteritis. […] Provide education to staff, patients, and visitors, including recognition of norovirus symptoms, preventing infection, and modes of transmission upon the recognition and throughout the duration of a norovirus gastroenteritis outbreak.

• #54 Infection control for norovirus

  https://pmc.ncbi.nlm.nih.gov/articles/PMC4624335/

  During outbreaks, hands should be washed with soap and running water for a minimum of 20 s after providing care for patients with suspected or confirmed infection. […] Enhanced cleaning and disinfection protocols may control and prevent the spread of norovirus. […] Isolation, cohorting (grouping of patients on the basis of symptoms) and exclusion of symptomatic staff, patients and visitors constitute another class of recommended strategies for infection control. […] Minimizing access of visitors and non-essential personnel to affected areas and the exclusion of symptomatic visitors is strongly recommended. […] Most data suggest that ward closure is effective in terms of reducing the number of cases and the duration of outbreaks. […] Ensuring that staff involved in food preparation, storage and serving adhere to the US Food and Drug Administration Food Code is important in preventing foodborne norovirus outbreaks.

• #55 Contact Precautions (C. difficile/Norovirus Patient) | Department of Infection Prevention

  https://www.vumc.org/infection-prevention/contact-precautions-c-difficilenorovirus-patient

  Wear gown, gloves upon entry to patient room (regardless if contact with patient and/or the patient’s environment is anticipated). […] Alcohol gel does not effectively kill C. difficile spores or norovirus — USE SOAP WATER for hand hygiene after contacting patient with C. difficile or norovirus infection or their environment.

• #56 Contact Precautions (C. difficile/Norovirus Patient) | Department of Infection Prevention

  https://www.vumc.org/infection-prevention/contact-precautions-c-difficilenorovirus-patient

  Wear gown, gloves upon entry to patient room (regardless if contact with patient and/or the patient’s environment is anticipated). […] Alcohol gel does not effectively kill C. difficile spores or norovirus — USE SOAP WATER for hand hygiene after contacting patient with C. difficile or norovirus infection or their environment.

• #57 Norovirus Infection: Prevention and Control

  https://www.sandiegocounty.gov/content/sdc/deh/press/norovirus.html

  Norovirus is a highly contagious virus that typically causes vomiting and/or diarrhea. It can be spread when an infected food worker contaminates a food item during food preparation or serving. It can also be spread directly from person-to-person. […] If a norovirus outbreak is suspected at your facility, review Article 3 of the California Retail Food Code (CalCode) regarding Employee Health and Hygiene and promptly take the following actions: Immediately exclude and/or restrict any food employee with vomiting and/or diarrhea from working with food, food utensils, and food equipment until they are symptom free for at least 48 hours. […] Report to the Department of Environmental Health and Quality if two or more people from separate households (from your staff or patrons) experience acute gastrointestinal illness within a 24-48 hour period. Prompt reporting of suspect outbreaks can help stop the spread of norovirus and protect the health of those working and eating at your facility.

• #58 Preventing Norovirus Infection | Marler Clark

  https://marlerclark.com/foodborne-illnesses/norovirus/norwalk-prevention

  Norovirus infection can be prevented through attention to proper sanitation and cooking procedures. […] The role of food handlers has been documented substantially, highlighting that keeping ill food handlers out of the kitchen coupled with proper handwashing is the best strategy to prevent norovirus. […] To avoid norovirus, make sure the food you eat is cooked completely. […] Proper handwashing was prioritized as a control measure because numerous studies have indicated its value in reducing norovirus spread. […] The need to implement handwashing over hand sanitizer use was covered numerous times as various studies have shown that hand sanitizers are not effective against norovirus. […] The use of these compounds over effective sanitizers, most commonly hypochlorite (chlorine bleach), may make outbreaks worse. […] Several studies have highlighted the need for increased education as a means of preventing and controlling norovirus outbreaks.

• #59 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Consider the closure of wards to new admissions or transfers as a measure to attenuate the magnitude of an outbreak of norovirus gastroenteritis. […] Develop and adhere to sick leave policies for healthcare personnel who have symptoms consistent with norovirus infection. […] Exclude ill personnel from work for a minimum of 48 hours after the resolution of symptoms. […] Establish visitor policies for acute gastroenteritis (e.g., norovirus) outbreaks. […] Restrict non-essential visitors from affected areas of the facility during outbreaks of norovirus gastroenteritis. […] Provide education to staff, patients, and visitors, including recognition of norovirus symptoms, preventing infection, and modes of transmission upon the recognition and throughout the duration of a norovirus gastroenteritis outbreak.

• #60 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Consider minimizing patient movements within a ward or unit during norovirus gastroenteritis outbreaks. […] Consider suspending group activities (e.g., dining events) for the duration of a norovirus outbreak. […] Actively promote adherence to hand hygiene among healthcare personnel, patients, and visitors in patient care areas affected by outbreaks of norovirus gastroenteritis. […] During outbreaks, use soap and water for hand hygiene after providing care or having contact with patients suspected or confirmed with norovirus gastroenteritis. […] To prevent food-related outbreaks of norovirus gastroenteritis in healthcare settings, food handlers must perform hand hygiene prior to contact with or the preparation of food items and beverages. […] Personnel who work with, prepare or distribute food must be excluded from duty if they develop symptoms of acute gastroenteritis.

• #61 LINKedin TO THE PAST

  https://www.uhbristol.nhs.uk/patients-and-visitors/infection-prevention-and-control/information-on-norovirus-for-patients/

  Norovirus spreads in aerosol droplets that are created when infected children or adults vomit and/or have diarrhoea. The droplets can land on hands and surfaces and survive for some time. Good hand washing and thorough cleaning helps kill the virus. […] If you are a patient and are having diarrhoea and/or vomiting that you feel is unusual for you, please tell a member of staff as soon as possible. […] All patients including children should be encouraged to wash hands after using the toilet and before meals. Staff will assist if necessary. […] Visitors should wash their hands on entering and on leaving a Bay/Ward/Unit and if involved in any personal care for the baby/child or adult. […] If you are concerned a member of staff has not cleaned their hands it is OK to remind them. […] It is important to ensure that fluid lost through diarrhoea and/or vomiting is replaced.

• #62 Norovirus – StatPearls – NCBI BookshelfTwitterFacebookLinkedInGitHubNCBI Insights BlogTwitterFacebookYoutube

  https://www.ncbi.nlm.nih.gov/books/NBK513265/

  Norovirus infection prevention involves infection control measures such as hand hygiene and surface cleaning, which are critical in preventing outbreaks. […] Good hand hygiene and effective surface cleaning should be stressed during norovirus outbreaks. […] Studies suggest that washing hands with soap and running water for at least 20 seconds is the most effective form of hand hygiene for eliminating norovirus. […] Infection control is a priority in preventing norovirus outbreaks. […] Currently, hand hygiene is the primary preventive method for outbreaks. […] Deterrence and patient education are crucial in preventing norovirus outbreaks and minimizing transmission. […] Patients and caregivers should be educated on the importance of strict hand hygiene, emphasizing that soap and water are more effective than alcohol-based hand sanitizers in removing the virus.

• #63 Norovirus: infection routes and infection prevention | Otsuka Pharmaceutical Co., Ltd.

  https://www.otsuka.co.jp/en/health-and-illness/quick-tests-for-infectious-diseases/norovirus/prevention/

  Oral infections can occur if you eat raw or not fully cooked bivalve clams such as oysters that are infected with norovirus. Oral infections can also occur by eating foods touched by fingers infected with the virus, such as those of infected chefs and serving staff. […] Contact infections occur when the fingers become infected with norovirus by coming into direct contact with the stool or vomit of an infected person. Contact infections also occur through contact with toilet doorknobs, for example, that were touched by an infected person who did not wash his or her hands sufficiently after defecating. […] Refrain from eating raw food and heat foods thoroughly. Japan’s Ministry of Health, Labour and Welfare recommends cooking foods for at least one minute at 85. […] Persons engaged in food preparation should make sure they wash their hands with soap before cooking and serving dishes, and after using the toilet. It is also important to not engage in food preparation when you have symptoms such as diarrhea.

• #64 Infection control for norovirus

  https://pmc.ncbi.nlm.nih.gov/articles/PMC4624335/

  Norovirus infections are notoriously difficult to prevent and control, owing to their low infectious dose, high shedding titre, and environmental stability. […] Outbreak management relies on sound infection control principles, including hand hygiene, limiting exposure to infectious individuals, and thorough environmental decontamination. […] The main approaches to preventing and containing norovirus outbreaks that are common across several guidelines include implementing policies concerning hand hygiene, patient isolation (separation of symptomatic patients) and cohorting (grouping of patients based on symptoms), staff exclusion from work, visitor restrictions, enhanced environmental cleaning and disinfection, and ward closures. […] A diverse set of recommendations for the prevention and control of norovirus outbreaks are needed, given the various transmission modes by which norovirus spreads and the lack of a magic bullet to curtail transmission.

• #65 Infection control for norovirus

  https://pmc.ncbi.nlm.nih.gov/articles/PMC4624335/

  Norovirus infections are notoriously difficult to prevent and control, owing to their low infectious dose, high shedding titre, and environmental stability. […] Outbreak management relies on sound infection control principles, including hand hygiene, limiting exposure to infectious individuals, and thorough environmental decontamination. […] The main approaches to preventing and containing norovirus outbreaks that are common across several guidelines include implementing policies concerning hand hygiene, patient isolation (separation of symptomatic patients) and cohorting (grouping of patients based on symptoms), staff exclusion from work, visitor restrictions, enhanced environmental cleaning and disinfection, and ward closures. […] A diverse set of recommendations for the prevention and control of norovirus outbreaks are needed, given the various transmission modes by which norovirus spreads and the lack of a magic bullet to curtail transmission.

• #66 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Consider minimizing patient movements within a ward or unit during norovirus gastroenteritis outbreaks. […] Consider suspending group activities (e.g., dining events) for the duration of a norovirus outbreak. […] Actively promote adherence to hand hygiene among healthcare personnel, patients, and visitors in patient care areas affected by outbreaks of norovirus gastroenteritis. […] During outbreaks, use soap and water for hand hygiene after providing care or having contact with patients suspected or confirmed with norovirus gastroenteritis. […] To prevent food-related outbreaks of norovirus gastroenteritis in healthcare settings, food handlers must perform hand hygiene prior to contact with or the preparation of food items and beverages. […] Personnel who work with, prepare or distribute food must be excluded from duty if they develop symptoms of acute gastroenteritis.

• #67 CDC Prevention and Control of Norovirus Gastroenteritis Outbreaks in Healthcare Settings Guideline Summary

  https://www.guidelinecentral.com/guideline/21775/

  Consider minimizing patient movements within a ward or unit during norovirus gastroenteritis outbreaks. […] Consider restricting symptomatic and recovering patients from leaving the patient-care area unless it is for essential care or treatment to reduce the likelihood of environmental contamination and transmission of norovirus in unaffected clinical areas. […] Consider suspending group activities (e.g., dining events) for the duration of a norovirus outbreak. […] Staff who have recovered from recent suspected norovirus infection associated with an outbreak may be best suited to care for symptomatic patients until the outbreak resolves.

• #68 CDC Prevention and Control of Norovirus Gastroenteritis Outbreaks in Healthcare Settings Guideline Summary

  https://www.guidelinecentral.com/guideline/21775/

  Consider minimizing patient movements within a ward or unit during norovirus gastroenteritis outbreaks. […] Consider restricting symptomatic and recovering patients from leaving the patient-care area unless it is for essential care or treatment to reduce the likelihood of environmental contamination and transmission of norovirus in unaffected clinical areas. […] Consider suspending group activities (e.g., dining events) for the duration of a norovirus outbreak. […] Staff who have recovered from recent suspected norovirus infection associated with an outbreak may be best suited to care for symptomatic patients until the outbreak resolves.

• #69 52 Recommendations for the Prevention and Control of Norovirus Gastroenteritis Outbreaks – Becker’s Hospital Review | Healthcare News & Analysis

  https://www.beckershospitalreview.com/quality/researchers-find-inappropriate-use-of-urinary-catheters-persist/quality/52-recommendations-for-the-prevention-and-control-of-norovirus-gastroenteritis-outbreaks.html

  The Centers for Disease Control and Prevention released a comprehensive guideline for the prevention of norovirus outbreaks in healthcare settings. […] The guideline includes a summary of 52 recommendations, broken up by categories such as patient cohorting and isolation precautions, hand hygiene, patient transfer and ward closure, diagnostics and more. Each recommendation is accompanied by a strength categorization based on strength of evidence, benefits and harms. […] Actively promote adherence to hand hygiene among healthcare personnel, patients and visitors in patient care areas affected by outbreaks of norovirus gastroenteritis. Remove all shared or communal food items for patients or staff from clinical areas for the duration of the outbreak. Use a surgical or procedure mask and eye protection or a full face shield if there is an anticipated risk of splashes to the face during the care of patients, particularly among those who are vomiting. During outbreaks, change privacy curtains when they are visibly soiled and upon patient discharge or transfer.

• #70 52 Recommendations for the Prevention and Control of Norovirus Gastroenteritis Outbreaks – Becker’s Hospital Review | Healthcare News & Analysis

  https://www.beckershospitalreview.com/quality/researchers-find-inappropriate-use-of-urinary-catheters-persist/quality/52-recommendations-for-the-prevention-and-control-of-norovirus-gastroenteritis-outbreaks.html

  The Centers for Disease Control and Prevention released a comprehensive guideline for the prevention of norovirus outbreaks in healthcare settings. […] The guideline includes a summary of 52 recommendations, broken up by categories such as patient cohorting and isolation precautions, hand hygiene, patient transfer and ward closure, diagnostics and more. Each recommendation is accompanied by a strength categorization based on strength of evidence, benefits and harms. […] Actively promote adherence to hand hygiene among healthcare personnel, patients and visitors in patient care areas affected by outbreaks of norovirus gastroenteritis. Remove all shared or communal food items for patients or staff from clinical areas for the duration of the outbreak. Use a surgical or procedure mask and eye protection or a full face shield if there is an anticipated risk of splashes to the face during the care of patients, particularly among those who are vomiting. During outbreaks, change privacy curtains when they are visibly soiled and upon patient discharge or transfer.

• #71 52 Recommendations for the Prevention and Control of Norovirus Gastroenteritis Outbreaks – Becker’s Hospital Review | Healthcare News & Analysis

  https://www.beckershospitalreview.com/quality/researchers-find-inappropriate-use-of-urinary-catheters-persist/quality/52-recommendations-for-the-prevention-and-control-of-norovirus-gastroenteritis-outbreaks.html

  The Centers for Disease Control and Prevention released a comprehensive guideline for the prevention of norovirus outbreaks in healthcare settings. […] The guideline includes a summary of 52 recommendations, broken up by categories such as patient cohorting and isolation precautions, hand hygiene, patient transfer and ward closure, diagnostics and more. Each recommendation is accompanied by a strength categorization based on strength of evidence, benefits and harms. […] Actively promote adherence to hand hygiene among healthcare personnel, patients and visitors in patient care areas affected by outbreaks of norovirus gastroenteritis. Remove all shared or communal food items for patients or staff from clinical areas for the duration of the outbreak. Use a surgical or procedure mask and eye protection or a full face shield if there is an anticipated risk of splashes to the face during the care of patients, particularly among those who are vomiting. During outbreaks, change privacy curtains when they are visibly soiled and upon patient discharge or transfer.

• #72 Norovirus infection – Symptoms & causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/norovirus/symptoms-causes/syc-20355296

  Norovirus infection is highly contagious. There are many types of noroviruses. Anyone can get norovirus infection more than once. […] To prevent norovirus infection: Wash your hands thoroughly with soap and water for at least 20 seconds, especially after using the toilet or changing a diaper and before you prepare food and eat or drink. Alcohol-based hand sanitizers aren’t as effective against noroviruses as using soap and water. Avoid contaminated food and water, including food that could have been prepared by someone who was sick. Wash fruits and vegetables before eating. Cook seafood thoroughly. Disinfect surfaces that might have been contaminated. Wear gloves and use a chlorine bleach solution or a disinfectant that is effective against noroviruses. Use caution when traveling. If you’re traveling to areas with a high risk of norovirus infection, consider eating only cooked foods, drinking only hot or carbonated beverages, and avoiding food sold by street vendors.

• #73 Norovirus infection – Symptoms & causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/norovirus/symptoms-causes/syc-20355296

  Norovirus infection is highly contagious. There are many types of noroviruses. Anyone can get norovirus infection more than once. […] To prevent norovirus infection: Wash your hands thoroughly with soap and water for at least 20 seconds, especially after using the toilet or changing a diaper and before you prepare food and eat or drink. Alcohol-based hand sanitizers aren’t as effective against noroviruses as using soap and water. Avoid contaminated food and water, including food that could have been prepared by someone who was sick. Wash fruits and vegetables before eating. Cook seafood thoroughly. Disinfect surfaces that might have been contaminated. Wear gloves and use a chlorine bleach solution or a disinfectant that is effective against noroviruses. Use caution when traveling. If you’re traveling to areas with a high risk of norovirus infection, consider eating only cooked foods, drinking only hot or carbonated beverages, and avoiding food sold by street vendors.

• #74 Norovirus infection – Symptoms & causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/norovirus/symptoms-causes/syc-20355296

  Norovirus infection is highly contagious. There are many types of noroviruses. Anyone can get norovirus infection more than once. […] To prevent norovirus infection: Wash your hands thoroughly with soap and water for at least 20 seconds, especially after using the toilet or changing a diaper and before you prepare food and eat or drink. Alcohol-based hand sanitizers aren’t as effective against noroviruses as using soap and water. Avoid contaminated food and water, including food that could have been prepared by someone who was sick. Wash fruits and vegetables before eating. Cook seafood thoroughly. Disinfect surfaces that might have been contaminated. Wear gloves and use a chlorine bleach solution or a disinfectant that is effective against noroviruses. Use caution when traveling. If you’re traveling to areas with a high risk of norovirus infection, consider eating only cooked foods, drinking only hot or carbonated beverages, and avoiding food sold by street vendors.

• #75 Norovirus infection – Symptoms & causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/norovirus/symptoms-causes/syc-20355296

  To help prevent norovirus infection spread, during illness and for 2 to 3 days after your symptoms end: Avoid contact with others as much as possible. Wash your hands thoroughly with soap and water. Stay home from work. Children should stay home from school or child care. Avoid handling food and items to be used by other people. Disinfect contaminated surfaces with a disinfectant effective against noroviruses. Dispose of vomit and stool carefully. Wearing disposable gloves, soak up material with disposable towels. Disturb soiled material as little as possible to avoid spreading noroviruses by air. Place soiled items in plastic bags and place them in the trash. Remove and wash clothes and linens that may be contaminated. Avoid traveling until 2 to 3 days after your symptoms are gone.

• #76 Norovirus: Symptoms, treatment, and preventionMedical News Today

  https://www.medicalnewstoday.com/articles/179107

  Removing infected feces and vomit: People need to flush these away and immediately clean the surrounding toilet area with a bleach-based household cleaner. […] Washing clothing and bedclothes: If these items could have become contaminated, people should wash them with hot, soapy water. […] Keeping the toilet seat down: When flushing a toilet, people should keep the toilet seat down to prevent infectious microbes from entering the air. […] Staying at home: Avoiding public contact can reduce the spread of norovirus. […] Using disposable towels: People who are especially vulnerable to infection, such as those caring for a person with norovirus, should use disposable paper towels rather than cloth ones to dry their hands. […] Taking care when traveling: People who are traveling to a location with a less developed sanitation system should only use bottled water, even for brushing their teeth. […] Hospitals and other healthcare facilities also have a role to play in preventing transmission. They should focus on methods to limit the spread of the virus, such as isolating people with an infection.

• #77 Norovirus Prevention & Treatment | Mass General Brigham

  https://www.massgeneralbrigham.org/en/about/newsroom/articles/how-to-prevent-norovirus

  Norovirus clusters can arise anywhere people are in close contact or sharing food, including office parties, picnics, barbecues, holiday gatherings, and other events. […] Because norovirus is so hardy, it can be a tricky germ to avoid. “It’s challenging to prevent,” Dr. Zachary notes. “Alcohol-based hand sanitizers aren’t very effective against this virus.” […] The most important thing to do is wash your hands often with soap and water for at least 20 seconds. That’s especially important if you’re spending time in close, crowded settings. […] If you suspect someone in your household has norovirus, everyone in the house should wash hands often, Dr. Zachary adds. You should also clean any potentially contaminated surfaces with a cleaning product that contains bleach. “It’s hard to prevent spread within the household, but it’s worth a try,” he says.

• #78 Norovirus Prevention & Treatment | Mass General Brigham

  https://www.massgeneralbrigham.org/en/about/newsroom/articles/how-to-prevent-norovirus

  Norovirus clusters can arise anywhere people are in close contact or sharing food, including office parties, picnics, barbecues, holiday gatherings, and other events. […] Because norovirus is so hardy, it can be a tricky germ to avoid. “It’s challenging to prevent,” Dr. Zachary notes. “Alcohol-based hand sanitizers aren’t very effective against this virus.” […] The most important thing to do is wash your hands often with soap and water for at least 20 seconds. That’s especially important if you’re spending time in close, crowded settings. […] If you suspect someone in your household has norovirus, everyone in the house should wash hands often, Dr. Zachary adds. You should also clean any potentially contaminated surfaces with a cleaning product that contains bleach. “It’s hard to prevent spread within the household, but it’s worth a try,” he says.

• #79 Norovirus Prevention & Treatment | Mass General Brigham

  https://www.massgeneralbrigham.org/en/about/newsroom/articles/how-to-prevent-norovirus

  Norovirus clusters can arise anywhere people are in close contact or sharing food, including office parties, picnics, barbecues, holiday gatherings, and other events. […] Because norovirus is so hardy, it can be a tricky germ to avoid. “It’s challenging to prevent,” Dr. Zachary notes. “Alcohol-based hand sanitizers aren’t very effective against this virus.” […] The most important thing to do is wash your hands often with soap and water for at least 20 seconds. That’s especially important if you’re spending time in close, crowded settings. […] If you suspect someone in your household has norovirus, everyone in the house should wash hands often, Dr. Zachary adds. You should also clean any potentially contaminated surfaces with a cleaning product that contains bleach. “It’s hard to prevent spread within the household, but it’s worth a try,” he says.

• #80 Norovirus know-how: Tips to manage symptoms and contain the spread | Prevention | Public Health | UT Southwestern Medical Center

  https://utswmed.org/medblog/norovirus-research-prevention/

  Theres no way to fully prevent norovirus infection it only takes contact with a small amount of the virus to cause illness. The best way to reduce your risk is to be able to recognize norovirus symptoms and follow best practices to contain the spread. […] Follow these tips to help stop norovirus in its tracks. […] Wash your hands with soap and water. Hand sanitizers are not effective against norovirus. You can help curb its spread by frequently washing your hands with soap and water. […] If anyone in your household has a sudden bout of vomiting or diarrhea, isolate them as soon as possible. […] A diluted bleach solution one part bleach to 10 parts water (1:10) has proven to be the best solution to disinfect hard surfaces. […] Handle items that may have vomit or stool on them carefully, and keep them separated from other household laundry. […] If you come down with norovirus, let someone take on the kitchen duties for at least two days after you start feeling better. Sharing food is another common transmission route for virus particles.

• #81 Norovirus know-how: Tips to manage symptoms and contain the spread | Prevention | Public Health | UT Southwestern Medical Center

  https://utswmed.org/medblog/norovirus-research-prevention/

  Theres no way to fully prevent norovirus infection it only takes contact with a small amount of the virus to cause illness. The best way to reduce your risk is to be able to recognize norovirus symptoms and follow best practices to contain the spread. […] Follow these tips to help stop norovirus in its tracks. […] Wash your hands with soap and water. Hand sanitizers are not effective against norovirus. You can help curb its spread by frequently washing your hands with soap and water. […] If anyone in your household has a sudden bout of vomiting or diarrhea, isolate them as soon as possible. […] A diluted bleach solution one part bleach to 10 parts water (1:10) has proven to be the best solution to disinfect hard surfaces. […] Handle items that may have vomit or stool on them carefully, and keep them separated from other household laundry. […] If you come down with norovirus, let someone take on the kitchen duties for at least two days after you start feeling better. Sharing food is another common transmission route for virus particles.

• #82 Norovirus know-how: Tips to manage symptoms and contain the spread | Prevention | Public Health | UT Southwestern Medical Center

  https://utswmed.org/medblog/norovirus-research-prevention/

  Theres no way to fully prevent norovirus infection it only takes contact with a small amount of the virus to cause illness. The best way to reduce your risk is to be able to recognize norovirus symptoms and follow best practices to contain the spread. […] Follow these tips to help stop norovirus in its tracks. […] Wash your hands with soap and water. Hand sanitizers are not effective against norovirus. You can help curb its spread by frequently washing your hands with soap and water. […] If anyone in your household has a sudden bout of vomiting or diarrhea, isolate them as soon as possible. […] A diluted bleach solution one part bleach to 10 parts water (1:10) has proven to be the best solution to disinfect hard surfaces. […] Handle items that may have vomit or stool on them carefully, and keep them separated from other household laundry. […] If you come down with norovirus, let someone take on the kitchen duties for at least two days after you start feeling better. Sharing food is another common transmission route for virus particles.

• #83 Norovirus know-how: Tips to manage symptoms and contain the spread | Prevention | Public Health | UT Southwestern Medical Center

  https://utswmed.org/medblog/norovirus-research-prevention/

  Theres no way to fully prevent norovirus infection it only takes contact with a small amount of the virus to cause illness. The best way to reduce your risk is to be able to recognize norovirus symptoms and follow best practices to contain the spread. […] Follow these tips to help stop norovirus in its tracks. […] Wash your hands with soap and water. Hand sanitizers are not effective against norovirus. You can help curb its spread by frequently washing your hands with soap and water. […] If anyone in your household has a sudden bout of vomiting or diarrhea, isolate them as soon as possible. […] A diluted bleach solution one part bleach to 10 parts water (1:10) has proven to be the best solution to disinfect hard surfaces. […] Handle items that may have vomit or stool on them carefully, and keep them separated from other household laundry. […] If you come down with norovirus, let someone take on the kitchen duties for at least two days after you start feeling better. Sharing food is another common transmission route for virus particles.

• #84 Norovirus Guidelines for Healthcare Facilities

  https://www.healthcarecompliancepros.com/blog/norovirus-guidelines-for-healthcare-facilities

  The CDC recently released guidelines for preventing and controlling norovirus in healthcare settings. […] The guidelines issued by the CDC are meant for infection prevention of staff, physicians, nurses, epidemiologists, and anyone in charge of implementing infection control programs. […] The CDC looked at three key questions to educate facilities about the prevention of norovirus gastroenteritis: […] What interventions best prevent or contain outbreaks of norovirus gastroenteritis in the healthcare setting?

• #85 Norovirus Guidelines for Healthcare Facilities

  https://www.healthcarecompliancepros.com/blog/norovirus-guidelines-for-healthcare-facilities

  The CDC recently released guidelines for preventing and controlling norovirus in healthcare settings. […] The guidelines issued by the CDC are meant for infection prevention of staff, physicians, nurses, epidemiologists, and anyone in charge of implementing infection control programs. […] The CDC looked at three key questions to educate facilities about the prevention of norovirus gastroenteritis: […] What interventions best prevent or contain outbreaks of norovirus gastroenteritis in the healthcare setting?

• #86 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Consider the closure of wards to new admissions or transfers as a measure to attenuate the magnitude of an outbreak of norovirus gastroenteritis. […] Develop and adhere to sick leave policies for healthcare personnel who have symptoms consistent with norovirus infection. […] Exclude ill personnel from work for a minimum of 48 hours after the resolution of symptoms. […] Establish visitor policies for acute gastroenteritis (e.g., norovirus) outbreaks. […] Restrict non-essential visitors from affected areas of the facility during outbreaks of norovirus gastroenteritis. […] Provide education to staff, patients, and visitors, including recognition of norovirus symptoms, preventing infection, and modes of transmission upon the recognition and throughout the duration of a norovirus gastroenteritis outbreak.

• #87 Norovirus Infection: Prevention and Control

  https://www.sandiegocounty.gov/content/sdc/deh/press/norovirus.html

  Norovirus is a highly contagious virus that typically causes vomiting and/or diarrhea. It can be spread when an infected food worker contaminates a food item during food preparation or serving. It can also be spread directly from person-to-person. […] If a norovirus outbreak is suspected at your facility, review Article 3 of the California Retail Food Code (CalCode) regarding Employee Health and Hygiene and promptly take the following actions: Immediately exclude and/or restrict any food employee with vomiting and/or diarrhea from working with food, food utensils, and food equipment until they are symptom free for at least 48 hours. […] Report to the Department of Environmental Health and Quality if two or more people from separate households (from your staff or patrons) experience acute gastrointestinal illness within a 24-48 hour period. Prompt reporting of suspect outbreaks can help stop the spread of norovirus and protect the health of those working and eating at your facility.

• #88 Contact Precautions (C. difficile/Norovirus Patient) | Department of Infection Prevention

  https://www.vumc.org/infection-prevention/contact-precautions-c-difficilenorovirus-patient

  Wear gown, gloves upon entry to patient room (regardless if contact with patient and/or the patient’s environment is anticipated). […] Alcohol gel does not effectively kill C. difficile spores or norovirus — USE SOAP WATER for hand hygiene after contacting patient with C. difficile or norovirus infection or their environment.

• #89 Preventing Norovirus Infection | Marler Clark

  https://marlerclark.com/foodborne-illnesses/norovirus/norwalk-prevention

  Norovirus infection can be prevented through attention to proper sanitation and cooking procedures. […] The role of food handlers has been documented substantially, highlighting that keeping ill food handlers out of the kitchen coupled with proper handwashing is the best strategy to prevent norovirus. […] To avoid norovirus, make sure the food you eat is cooked completely. […] Proper handwashing was prioritized as a control measure because numerous studies have indicated its value in reducing norovirus spread. […] The need to implement handwashing over hand sanitizer use was covered numerous times as various studies have shown that hand sanitizers are not effective against norovirus. […] The use of these compounds over effective sanitizers, most commonly hypochlorite (chlorine bleach), may make outbreaks worse. […] Several studies have highlighted the need for increased education as a means of preventing and controlling norovirus outbreaks.

• #90 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Consider minimizing patient movements within a ward or unit during norovirus gastroenteritis outbreaks. […] Consider suspending group activities (e.g., dining events) for the duration of a norovirus outbreak. […] Actively promote adherence to hand hygiene among healthcare personnel, patients, and visitors in patient care areas affected by outbreaks of norovirus gastroenteritis. […] During outbreaks, use soap and water for hand hygiene after providing care or having contact with patients suspected or confirmed with norovirus gastroenteritis. […] To prevent food-related outbreaks of norovirus gastroenteritis in healthcare settings, food handlers must perform hand hygiene prior to contact with or the preparation of food items and beverages. […] Personnel who work with, prepare or distribute food must be excluded from duty if they develop symptoms of acute gastroenteritis.

• #91 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Consider minimizing patient movements within a ward or unit during norovirus gastroenteritis outbreaks. […] Consider suspending group activities (e.g., dining events) for the duration of a norovirus outbreak. […] Actively promote adherence to hand hygiene among healthcare personnel, patients, and visitors in patient care areas affected by outbreaks of norovirus gastroenteritis. […] During outbreaks, use soap and water for hand hygiene after providing care or having contact with patients suspected or confirmed with norovirus gastroenteritis. […] To prevent food-related outbreaks of norovirus gastroenteritis in healthcare settings, food handlers must perform hand hygiene prior to contact with or the preparation of food items and beverages. […] Personnel who work with, prepare or distribute food must be excluded from duty if they develop symptoms of acute gastroenteritis.

• #92 How to Prevent Norovirus | Norovirus | CDC

  https://www.cdc.gov/norovirus/prevention/index.html

  Norovirus is very contagious, but you can take steps to stop it from spreading. […] Wash hands well with soap and water; hand sanitizer alone does not work well against norovirus. […] Do not prepare, handle food, or care for others when you are sick. […] Wait at least 2 days (48 hours) after symptoms stop. This is important if you work in a restaurant, school, daycare, long-term care facility, or other places where you may expose people to norovirus. […] Wash your hands often with soap and water for at least 20 seconds, especially: After using the toilet or changing diapers. Before eating, preparing, or handling food. Before giving yourself or someone else medicine. […] Hand sanitizer does not work well against norovirus. […] You can use hand sanitizers in addition to hand washing, but hand sanitizer is not a substitute for handwashing, which is best.

• #93 Norovirus Infection | Spokane Regional Health District

  https://srhd.org/health-topics/diseases-conditions/norovirus-infection

  Persons who are infected with noroviruses should not prepare or serve food while they have symptoms and for three days after they recover from their illness. Food that may have been contaminated by an ill person should be disposed of. Food service, childcare and healthcare workers who have norovirus illness should not go to work for 72 hours after recovery.

• #94 Infection control for norovirus

  https://pmc.ncbi.nlm.nih.gov/articles/PMC4624335/

  During outbreaks, hands should be washed with soap and running water for a minimum of 20 s after providing care for patients with suspected or confirmed infection. […] Enhanced cleaning and disinfection protocols may control and prevent the spread of norovirus. […] Isolation, cohorting (grouping of patients on the basis of symptoms) and exclusion of symptomatic staff, patients and visitors constitute another class of recommended strategies for infection control. […] Minimizing access of visitors and non-essential personnel to affected areas and the exclusion of symptomatic visitors is strongly recommended. […] Most data suggest that ward closure is effective in terms of reducing the number of cases and the duration of outbreaks. […] Ensuring that staff involved in food preparation, storage and serving adhere to the US Food and Drug Administration Food Code is important in preventing foodborne norovirus outbreaks.

• #95 Norovirus infection

  https://www.ecdc.europa.eu/en/norovirus-infection

  Norovirus infections can spread rapidly among people, especially in community settings such as hospitals, schools, daycare centres, and nursing homes. These places often see outbreaks due to close contact among individuals. […] To help prevent the spread of illness, it is important to follow these simple steps: handwashing with soap and water: ensure proper hand hygiene after using the bathroom or toilet and, notably, before preparing food […] isolating, in cases of illness: individuals are advised to isolate the sick person as much as possible to minimise the potential spread of the illness to others […] cleaning and disinfecting public areas, especially restrooms where vomiting has occurred. Use disinfectants that are effective against viruses. […] when cleaning up vomit, it is advisable to use disposable gloves. If you use rubber gloves, make sure to disinfect them before removing them from your hands. Use of surgical masks may offer some protection against inhaling airborne particles. […] if someone experiences gastrointestinal symptoms, they should refrain from handling food and avoid food preparation areas for at least 48 hours after their symptoms have resolved.

• #96 LINKedin TO THE PAST

  https://www.uhbristol.nhs.uk/patients-and-visitors/infection-prevention-and-control/information-on-norovirus-for-patients/

  Norovirus spreads in aerosol droplets that are created when infected children or adults vomit and/or have diarrhoea. The droplets can land on hands and surfaces and survive for some time. Good hand washing and thorough cleaning helps kill the virus. […] If you are a patient and are having diarrhoea and/or vomiting that you feel is unusual for you, please tell a member of staff as soon as possible. […] All patients including children should be encouraged to wash hands after using the toilet and before meals. Staff will assist if necessary. […] Visitors should wash their hands on entering and on leaving a Bay/Ward/Unit and if involved in any personal care for the baby/child or adult. […] If you are concerned a member of staff has not cleaned their hands it is OK to remind them. […] It is important to ensure that fluid lost through diarrhoea and/or vomiting is replaced.

• #97 It’s Norovirus Season | Blackstone Primary School

  https://www.nottowayschools.org/o/bps/article/2014440

  Norovirus infection can be prevented in a number of ways, including: […] Washing hands thoroughly with soap and water for at least 20 seconds, especially after using the restroom, changing diapers, sneezing, coughing, and before and after preparing food. […] Staying home from work, school, or other activities when you are sick. […] Cleaning and disinfecting contaminated surfaces with a bleach-based household cleaner immediately after vomiting or diarrheal accidents. […] Washing clothing and linens if they become soiled. […] Avoiding food preparation or caring for others while sick and for at least two days after symptoms stop. […] Washing fruits and vegetables thoroughly before eating. […] Avoiding food or water from sources that might be contaminated. […] Cooking oysters and shellfish completely (to at least 140°F) before eating. […] Yes. People should stay home when sick and for at least two days after symptoms stop to prevent spreading norovirus to other people.

• #98 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Avoid exposure to vomitus or diarrhea. Place patients on Contact Precautions in a single occupancy room if they have symptoms consistent with norovirus gastroenteritis. […] During outbreaks, place patients with norovirus gastroenteritis on Contact Precautions for a minimum of 48 hours after the resolution of symptoms to prevent further exposure of susceptible patients. […] Consider longer periods of isolation or cohorting precautions for complex medical patients (e.g., those with cardiovascular, autoimmune, immunosuppressive, or renal disorders) as they can experience protracted episodes of diarrhea and prolonged viral shedding. […] Consider extending the duration of isolation or cohorting precautions for outbreaks among infants and young children (e.g., under 2 years), even after resolution of symptoms, as there is a potential for prolonged viral shedding and environmental contamination.

• #99 How to prevent the spread of norovirus | Nursing Times

  https://www.nursingtimes.net/infection-prevention-and-control/how-to-prevent-the-spread-of-norovirus-2-03-02-2012/

  Recommendations for environmental decontamination during an outbreak include: Increase the frequency of cleaning by dedicated staff; Clean from least likely contaminated areas to most highly contaminated areas; Use disposable cleaning materials or dedicated reusable cleaning materials for use in the affected area; Disinfect with 0.1% sodium hypochlorite after cleaning; Pay attention to frequently touched surfaces such as bed tables and door handles; Cleaning and other staff should follow standard infection control procedures and wear personal protective clothing including gloves and aprons. […] Strict hygiene routines and an appropriate response are essential to avoid outbreaks, contain them or minimise their consequences. […] Good hand hygiene is vital to prevent the virus spreading.

• #100 Infection control for norovirus

  https://pmc.ncbi.nlm.nih.gov/articles/PMC4624335/

  Norovirus infections are notoriously difficult to prevent and control, owing to their low infectious dose, high shedding titre, and environmental stability. […] Outbreak management relies on sound infection control principles, including hand hygiene, limiting exposure to infectious individuals, and thorough environmental decontamination. […] The main approaches to preventing and containing norovirus outbreaks that are common across several guidelines include implementing policies concerning hand hygiene, patient isolation (separation of symptomatic patients) and cohorting (grouping of patients based on symptoms), staff exclusion from work, visitor restrictions, enhanced environmental cleaning and disinfection, and ward closures. […] A diverse set of recommendations for the prevention and control of norovirus outbreaks are needed, given the various transmission modes by which norovirus spreads and the lack of a magic bullet to curtail transmission.

• #101 How to Prevent Norovirus | Norovirus | CDC

  https://www.cdc.gov/norovirus/prevention/index.html

  Norovirus is very contagious, but you can take steps to stop it from spreading. […] Wash hands well with soap and water; hand sanitizer alone does not work well against norovirus. […] Do not prepare, handle food, or care for others when you are sick. […] Wait at least 2 days (48 hours) after symptoms stop. This is important if you work in a restaurant, school, daycare, long-term care facility, or other places where you may expose people to norovirus. […] Wash your hands often with soap and water for at least 20 seconds, especially: After using the toilet or changing diapers. Before eating, preparing, or handling food. Before giving yourself or someone else medicine. […] Hand sanitizer does not work well against norovirus. […] You can use hand sanitizers in addition to hand washing, but hand sanitizer is not a substitute for handwashing, which is best.

• #102 Get tips to prevent norovirus – Mayo Clinic Health System

  https://www.mayoclinichealthsystem.org/hometown-health/speaking-of-health/steps-to-prevent-norovirus

  Be smart in the kitchen. Don’t prepare food while you are sick with norovirus or are experiencing norovirus symptoms for at least three days after you recover. Carefully rinse fruits and vegetables, and thoroughly cook oysters and other shellfish before serving. […] Clean and disinfect contaminated surfaces. Use a household bleach solution, up to 1 ½ cups of bleach in one gallon of water, to clean surfaces after vomiting or diarrhea accidents. Leave the solution on a bleach-safe hard surface for at least five minutes, and then wash the area with soap and hot water. Wear rubber gloves while cleaning, and dispose of paper towels in a plastic bag. […] Avoid potluck meals. Stay away from potluck meals or homemade items to reduce exposure to potentially contaminated food during norovirus outbreaks. […] Following these tips can decrease your risk of becoming infected with norovirus. Prevention of norovirus infection is your best option to stay healthy.

• #103 Norovirus infection – Symptoms & causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/norovirus/symptoms-causes/syc-20355296

  Norovirus infection is highly contagious. There are many types of noroviruses. Anyone can get norovirus infection more than once. […] To prevent norovirus infection: Wash your hands thoroughly with soap and water for at least 20 seconds, especially after using the toilet or changing a diaper and before you prepare food and eat or drink. Alcohol-based hand sanitizers aren’t as effective against noroviruses as using soap and water. Avoid contaminated food and water, including food that could have been prepared by someone who was sick. Wash fruits and vegetables before eating. Cook seafood thoroughly. Disinfect surfaces that might have been contaminated. Wear gloves and use a chlorine bleach solution or a disinfectant that is effective against noroviruses. Use caution when traveling. If you’re traveling to areas with a high risk of norovirus infection, consider eating only cooked foods, drinking only hot or carbonated beverages, and avoiding food sold by street vendors.

• #104 Infection, Prevention & Control – Norovirus – Your questions answered :: Northern Care Alliance

  https://www.northerncarealliance.nhs.uk/patient-information/patient-leaflets/infection-prevention-control-norovirus-your-questions-answered

  Wash your hands frequently and thoroughly with soap and water particularly after using the toilet and before preparing or handling food. Disinfecting any surfaces or objects that could be contaminated, using a bleach-based household cleaner. Washing any items of clothing or bedding that could have become contaminated separately on a hot wash (60C) to ensure the virus is killed. Not sharing towels and flannels. Flushing any faeces or vomit in the toilet and cleaning the surrounding area with a bleach-based household cleaner. Stay off work or school until at least 48 hours after the norovirus symptoms have stopped. Avoid visiting anyone in hospital during this time.

• #105 Norovirus — the importance of infection prevention and enhanced cleaning and disinfection

  https://www.hospitalhealth.com.au/content/clinical-services/article/norovirus-the-importance-of-infection-prevention-and-enhanced-cleaning-and-disinfection-955080734

  Norovirus — the importance of infection prevention and enhanced cleaning and disinfection […] Critical to prevention and control of norovirus outbreaks are standard and contact precautions (inclusive of scrupulous hand hygiene) in addition to enhanced cleaning and disinfection of environmental surfaces to interrupt norovirus spread. Surfaces that should be cleaned and disinfected include frequently touched areas/items and hard surfaces such as toilets, faucets, hand/bed railings, phones, door handles, light switches and equipment. […] Diversey One-Step Accelerated Hydrogen Peroxide Oxivir Tb Wipes have activity against norovirus (feline calicivirus as surrogate) with a 1-minute contact time and are suitable for cleaning and disinfecting during outbreaks of norovirus.

• #106 II. Summary of Recommendations | Infection Control | CDC

  https://www.cdc.gov/infection-control/hcp/norovirus-guidelines/summary-recommendations.html

  Consider the closure of wards to new admissions or transfers as a measure to attenuate the magnitude of an outbreak of norovirus gastroenteritis. […] Develop and adhere to sick leave policies for healthcare personnel who have symptoms consistent with norovirus infection. […] Exclude ill personnel from work for a minimum of 48 hours after the resolution of symptoms. […] Establish visitor policies for acute gastroenteritis (e.g., norovirus) outbreaks. […] Restrict non-essential visitors from affected areas of the facility during outbreaks of norovirus gastroenteritis. […] Provide education to staff, patients, and visitors, including recognition of norovirus symptoms, preventing infection, and modes of transmission upon the recognition and throughout the duration of a norovirus gastroenteritis outbreak.

• #107 Norovirus (Stomach Flu) Cases Are Surging: 3 Things to Know > News > Yale Medicine

  https://www.yalemedicine.org/news/norovirus-stomach-flu-cases-are-surging-3-things-to-know

  Other prevention strategies from the CDC include: Wash all fruits and vegetables carefully under running water, without soap or special produce washes, even if you intend to peel them. Scrub firm vegetables like cucumbers with a clean produce brush. Dry produce with a clean cloth or paper towel. […] If you are preparing oysters and other shellfish to eat, cook them thoroughly to an internal temperature of at least 145F. […] Perform routine cleaning and sanitizing of kitchen utensils, cutting boards, counters, and surfaces, especially after handling shellfish. Disinfect them using a chlorine bleach solution with a concentration of 1,000 to 5,000 ppm (5 to 25 tablespoons of household bleach [5% to 8%] per gallon of water) or use an EPA-registered disinfecting product against norovirus. Leave bleach disinfectant on the affected area for at least 5 minutes. This is also a good step to take if norovirus has infected anyone in your family.

• #108 Get tips to prevent norovirus – Mayo Clinic Health System

  https://www.mayoclinichealthsystem.org/hometown-health/speaking-of-health/steps-to-prevent-norovirus

  Be smart in the kitchen. Don’t prepare food while you are sick with norovirus or are experiencing norovirus symptoms for at least three days after you recover. Carefully rinse fruits and vegetables, and thoroughly cook oysters and other shellfish before serving. […] Clean and disinfect contaminated surfaces. Use a household bleach solution, up to 1 ½ cups of bleach in one gallon of water, to clean surfaces after vomiting or diarrhea accidents. Leave the solution on a bleach-safe hard surface for at least five minutes, and then wash the area with soap and hot water. Wear rubber gloves while cleaning, and dispose of paper towels in a plastic bag. […] Avoid potluck meals. Stay away from potluck meals or homemade items to reduce exposure to potentially contaminated food during norovirus outbreaks. […] Following these tips can decrease your risk of becoming infected with norovirus. Prevention of norovirus infection is your best option to stay healthy.

• #109 Norovirus infections rise to highest level in years | UCI Health | Orange County, CA

  https://www.ucihealth.org/about-us/news/2025/01/norovirus

  „Cleaning and disinfection and all that stuff is down. And we need to shore those practices back up.” […] „Gohil urges community members to get back into good hygiene practices to help prevent the spread of norovirus and other bugs this winter.” […] „You could literally, just by being careful yourself, save other people’s lives indirectly.”

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