Norovirus Lawyer & Attorney : Marler Clark : Norovirus Blog

About Norovirus

The Centers for Disease Control and Prevention (CDC) estimates that noroviruses cause 23 million cases of acute gastroenteritis annually, making noroviruses the leading cause of gastroenteritis in the United States (CDC, 2006; Fankhauser, et al., 2002; Mead, et al., 1999).

Of viruses, only the common cold is reported more often than viral gastroenteritis (norovirus) (Benson & Merano, 1998).

Nature has created an ingenious bug in norovirus. The round blue ball structure of norovirus is actually a protein surrounding the virus’s genetic material. The virus attaches to the outside of cells lining the intestine, and then transfers its genetic material into those cells. Once the genetic material has been transferred, norovirus reproduces, finally killing the human cells and releasing new copies of itself that attach to more cells of the intestine’s lining.

Norovirus (previously called “Norwalk-like virus” or NLV) is a member of the family Caliciviridae. The name derives from the Latin for chilice—calyx—meaning cup-like, and refers to the indentations of the virus surface.

The family of Caliciviridae consists of several distinct groups of viruses that were first named after the places where outbreaks occurred. The first such outbreak occurred in 1968 among schoolchildren in Norwalk, Ohio (Glass, et al., 2000).  The prototype strain was identified four years later, in 1972, and was the first virus identified that specifically caused gastroenteritis in humans (Glass, et al., 2000).

Other discoveries followed, with each strain name based on the location of its discovery-location, e.g., Montgomery County, Snow Mountain, Mexico, Hawaii, Parmatta, Taunton, and Toronto viruses. A study published in 1977 found that the Toronto virus was the second most common cause of gastroenteritis in children (Middleton, Szmanski & Petric, 1977).

Eventually this confusing nomenclature was rsolved, first in favor of calling each of the strains a Norwalk-like virus, and then simply, a norovirus – the term used today.
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The word "Norovirus" has been added to the new Merriam-Webster Collegiate Dictionary. Its one of about 100 "new" words recognized by the folks at Merriam-Webster.

Norovirus, according to Merriam-Webster, is any of a genus of small round single-stranded RNA viruses: specifically, the Norwalk Virus.

Merriam-Werbster added 100 new words this year, some reflect current events, like "dirty bomb" and "Norovirus." Others define new technology or products, such as "infinity pool." That's an outdoor pool with an edge designed to make water appear to flow into the horizon.

Probably won't be long before Norovirus is accepted as a correctly spelled word on your computer!

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Noroviruses are estimated to cause 23 million cases of acute gastroenteritis (commonly called the "stomach flu") in the U.S. each year, and are the leading cause of gastroenteritis. Of viruses, only the common cold is reported more often than viral gastroenteritis (norovirus).

Noroviruses may cause more outbreaks of foodborne illness than all bacteria and parasites. They can cause extended outbreaks because of their high infectivity, persistence in the environment, resistance to common disinfectants, and difficulty in controlling their transmission through routine sanitary measures.

The norovirus is transmitted primarily through the fecal-oral route and fewer than 100 norovirus particles are said to be needed to cause infection. Transmission occurs either person-to-person or through contamination of food or water. Transmission can occur by touching surfaces or objects contaminated with norovirus and then placing that hand in your mouth; having direct contact with another person who is infected and showing symptoms; sharing foods or eating utensils with someone who is ill; exposure to aerosolized vomit; and consuming food contaminated by an infected food handler.

The virus is shed in large numbers in the vomit and stool of infected individuals, most commonly while they are ill. Some individuals may continue to shed norovirus up to two weeks after they have recovered from the illness.

Symptoms of Norovirus infection

Usual symptoms of norovirus infections include nausea, vomiting, diarrhea, and abdominal pain. Headache and low-grade fever may also accompany this infection. The illness is usually mild and brief. It will develop 24 to 48 hours after exposure and lasts for 24 to 60 hours. Recovery usually occurs in two to three days without serious or long-term health effects. Immunity is not permanent and reinfection can occur.

Diagnosis and treatment for Norovirus

Laboratory diagnosis is difficult. Diagnosis is often based on the combination of symptoms, particularly the prominence of vomiting, little fever, and the short duration of illness. Actual proof of infection requires research laboratory techniques in which norovirus particles are identified by electron microscopy from samples of stool or vomitus.

No specific treatment is available. Persons who are severely dehydrated might need rehydration therapy.

Preventing Norovirus infection

The good news about norovirus is that it does not multiply in foods as many bacteria do. In addition, thorough cooking destroys this virus. To avoid this illness, make sure the food you eat is cooked completely. Shellfish (oysters, clams, mussels) pose the greatest risk and any particular serving may be contaminated; there is no way to detect a contaminated oyster from a safe oyster. With shellfish, only complete cooking offers reliable protection.

Wash raw vegetables thoroughly before eating or preparing salads. If you are traveling in an area that appears to have polluted water, drink only boiled drinks or carbonated bottled beverages without ice.

Wash hands with soap and warm water after using the toilet, before preparing or eating food; and after caring for the sick; exclude persons with gastroenteritis from the kitchen; and always dispose of sewage in a sanitary manner.

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Noroviruses are estimated to cause 23 million cases of acute gastroenteritis (commonly called the ìstomach fluî) in the U.S. each year, and are the leading cause of gastroenteritis. Of viruses, only the common cold is reported more often than viral gastroenteritis (norovirus).

Noroviruses may cause more outbreaks of foodborne illness than all bacteria and parasites. They can cause extended outbreaks because of their high infectivity, persistence in the environment, resistance to common disinfectants, and difficulty in controlling their transmission through routine sanitary measures.

The norovirus is transmitted primarily through the fecal-oral route and fewer than 100 norovirus particles are said to be needed to cause infection. Transmission occurs either person-to-person or through contamination of food or water. Transmission can occur by touching surfaces or objects contaminated with norovirus and then placing that hand in your mouth; having direct contact with another person who is infected and showing symptoms; sharing foods or eating utensils with someone who is ill; exposure to aerosolized vomit; and consuming food contaminated by an infected food handler.

The virus is shed in large numbers in the vomit and stool of infected individuals, most commonly while they are ill. Some individuals may continue to shed norovirus up to two weeks after they have recovered from the illness.

Symptoms of Norovirus infection

Usual symptoms of norovirus infections include nausea, vomiting, diarrhea, and abdominal pain. Headache and low-grade fever may also accompany this infection. The illness is usually mild and brief. It will develop 24 to 48 hours after exposure and lasts for 24 to 60 hours. Recovery usually occurs in two to three days without serious or long-term health effects. Immunity is not permanent and reinfection can occur.

Diagnosis and treatment for Norovirus

Laboratory diagnosis is difficult. Diagnosis is often based on the combination of symptoms, particularly the prominence of vomiting, little fever, and the short duration of illness. Actual proof of infection requires research laboratory techniques in which norovirus particles are identified by electron microscopy from samples of stool or vomitus.

No specific treatment is available. Persons who are severely dehydrated might need rehydration therapy.

Preventing Norovirus infection

The good news about norovirus is that it does not multiply in foods as many bacteria do. In addition, thorough cooking destroys this virus. To avoid this illness, make sure the food you eat is cooked completely. Shellfish (oysters, clams, mussels) pose the greatest risk and any particular serving may be contaminated; there is no way to detect a contaminated oyster from a safe oyster. With shellfish, only complete cooking offers reliable protection.

Wash raw vegetables thoroughly before eating or preparing salads. If you are traveling in an area that appears to have polluted water, drink only boiled drinks or carbonated bottled beverages without ice.

Wash hands with soap and warm water after using the toilet, before preparing or eating food; and after caring for the sick; exclude persons with gastroenteritis from the kitchen; and always dispose of sewage in a sanitary manner.

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