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T071 Norovirus Prevention And Control

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Health & Medical
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Kennedy King College UIC College of Dentistry MC 621
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Running head: NOROVIRUS PREVENTION AND CONTROL 1
Norovirus Prevention and Control
Institution Affiliation
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NOROVIRUS PREVENTION AND CONTROL 2
Historical Approach to Prevention and Control
Norovirus is a virus that is easily spread or contagious that mostly causes vomiting,
diarrhea, and stomach pain. It has no specific age limits as it can affect people across all the age
brackets. It’s also known as the winter vomiting bug, and it also causes gastroenteritis. The virus
is spread through either way of mouth or the fecal route. It can also be spread through
contaminated surfaces or air. Some of the risk factors for this virus include unhygienic food
preparation and sharing of close items. For this infection, there are both the traditional ways of
preventing and controlling.
Some of the traditional ways of managing the norovirus infection include thorough
cleaning of the hands with soap and water to avoid any contamination. This is generally
observing proper hygiene in all activities, such as washing hands after visiting a toilet, before
eating or even handling of any food and before taking any medicine or giving it to someone. It
terms of food, all edible foods such as fruits, vegetables, among others, should be cleaned well
before consuming, and other foods like oysters and shellfish should be cooked thoroughly before
eating them. This minimizes infection (Marconi, 2018).
Control and prevention also include the disinfection of contaminated surfaces. Food that
may be contaminated by norovirus needs to be thrown away to avoid any consumption by
mistake, especially by the children. The small children and babies should be kept in an area away
from where the food is being prepared or handled. To avoid the spread, those people who are
sick should not make food for others to prevent the spreading of the infection.
In case a person vomits or diarrhea in a specific area, the place needs to be immediately
cleaned thoroughly and disinfected at the same time. The disinfection can be done using a
bleach-based household cleaner or other disinfectants available. The kitchen utensils need to be
routinely cleaned and disinfected as well as the surfaces before preparing food. Soiled items
should be handled carefully without any agitation. People should also wear rubber or disposable
gloves while handling these soiled items and wash their hands after that. All items should be
cleaned with detergent and then be dried completely. These are some of the traditional methods
of observing hygiene and controlling norovirus.
Modern Ways
There are other modern ways of controlling and preventing the spread of norovirus.
These also include the above traditional methods, where the only difference is in research and
diagnosis about the virus. In pediatric populations, vaccines have been introduced mainly in
industrialized countries, to prevent people from being infected. More advanced technologies
such as electron microscopy have been used in diagnosis and detection of the virus at a very
early stage thus making sure that the necessary measures are taken early. Rapid laboratory
diagnosis is mostly used to assist in the implementation of the essential standards of control to
reduce the spread of the virus as well as the magnitude of the outbreaks.
According to centers for disease control and prevention, most foodborne norovirus
outbreaks occur in places such as restaurants and hotels. The employees can pass the virus to the
customers, especially those who handle food through touching of food, money and other
contaminated things. Researchers have examined the use of touchless faucets and doors in the
bathrooms where most of these contamination comes from. This is a more efficient method of
reducing the number of infections (Kumar, Malinee, Kumar & Sharma, 2019).
Most of the control and preventive measures revolve around hygiene, as this virus is
mostly spread through any contamination from one person to another. Despite there being
research that is conducted, as well as various technologies for control, simple basic things can

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Running head: NOROVIRUS PREVENTION AND CONTROL Norovirus Prevention and Control Institution Affiliation Date 1 NOROVIRUS PREVENTION AND CONTROL 2 Historical Approach to Prevention and Control Norovirus is a virus that is easily spread or contagious that mostly causes vomiting, diarrhea, and stomach pain. It has no specific age limits as it can affect people across all the age brackets. It’s also known as the winter vomiting bug, and it also causes gastroenteritis. The virus is spread through either way of mouth or the fecal route. It can also be spread through contaminated surfaces or air. Some of the risk factors for this virus include unhygienic food preparation and sharing of close items. For this infection, there are both the traditional ways of preventing and controlling. Some of the traditional ways of managing the norovirus infection include thorough cleaning of the hands with soap and water to avoid any contamination. This is generally observing proper hygiene in all activities, such as washing hands after visiting a toilet, before eating or even handling of any food and before taking any medicine or giving it to someone. It terms of food, all edible foods such as f ...
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