Shandong food and Drug Administration reminded: pay attention to food safety to prevent norovirus
origin: Qilu
to effectively prevent nobv infection, Shandong food and Drug Administration issued a warning today to remind the broad Consumers are concerned about food safety and prevent infectious diseases caused by norovirus.
what is a norovirus? Norrovirus (Norovirus, NV), also known as norovirus, Norwalk or pyrovirus, is a virus that causes nonbacterial acute gastroenteritis. It has the characteristics of fast transmission, acute onset and wide coverage. Once people are infected, it will develop into mass infection. The main target of infection is children, but adults and elderly people will also be infected by exposure to viruses.
two. What are the transmission routes of noo virus? It is mainly transmitted by contaminated food and water, through the spread of contaminated food and water, and through contact with excrement and vomit of patients, and through contaminated hands, objects and utensils, air and so on. It often leads to collective outbreaks in kindergartens, schools, communities, restaurants, hospitals and nursing homes. What are the differences between
three, norovirus infection and food poisoning? Nausea virus infection and food poisoning can appear nausea, vomiting, abdominal pain, diarrhea, and sometimes can be accompanied by fever, headache, muscle pain and other symptoms, not easy to distinguish. But nobure virus is contagious, no matter eat or not eat food, it is possible to infect the virus, infective diarrhea is a self limiting disease, often does not need medical treatment, after recovery generally without sequelae; food poisoning is not infectious, only people who eat unclean food will be poisoned and need symptomatic drug treatment.
four, how to guard against nobv? At present, there is no vaccine and special drugs for norovirus infectious diarrhea, and the key to prevention is personal hygiene, food and drinking water.
1. should develop good hygienic habits after washing hands before and after meals.
2. fruit and vegetables before eating clean, raw and cooked food separately stored, cooking process should be cooked and cooked thoroughly, do not drink raw water, do not eat raw or half raw shrimp, crab, oyster, shellfish and other seafood; processing and making equipment must be raw and cooked to distinguish, food equipment disinfection should be in place.
3. infected persons should keep away from kitchen or food processing area, visit patients in time, and use separate food utensils. After 72 hours of symptoms disappear, they can return to work.
4. should avoid direct contact with patients with norovirus diarrhea. Wear masks and gloves when cleaning up the patient's vomit and feces, and use chlorine containing disinfectant to clean or soak and disinfect. The patient needs to wear a mask to take care of the patient.
5. collectives, such as schools, kindergartens and nursing homes, should strengthen the management of canteen hygiene. If there is an aggregation of vomiting or diarrhea, the patients should be sent to the hospital and reported in time so as to facilitate the investigation and control. Lightning journalist Wang Shuwei Zhang Shuai Ji'nan reports