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– The virus can be introduced into a site by ill patrons or food handlers and can remain on surface for weeks.
– Proper handwashing, excluding ill staff (for at least two days after disappearance of symptoms), and properly cleaning and sanitizing after vomit events can reduce risk.
– Two 2010 outbreaks of norovirus were linked to an Auckland, New Zealand caterer and eventually traced to one food handler. The individual had been ill with norovirus and prepared meals soon after recovering from symptoms.

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foodsafetyinfosheet-12-3-12-nc

Food Safety Infosheet Highlights:

– Mankato, MN civic center catering company linked to virus outbreak at two separate events

– Investigators trace outbreak to multiple food handlers who were ill

– Don’t handle food while ill; especially if you have symptoms like diarrhea (when transmission is likely) or vomiting (as virus particles may be spread to hands, clothes and other surfaces).

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Food Safety Infosheet Highlights:

– Over 20 customers of a California pizza kitchen restaurant were ill with vomiting, diarrhea, cramps and nausea.
– Three food handlers were also part of the outbreak.
– Don’t handle food while ill; especially if you have symptoms like diarrhea (when transmission is likely) or vomiting (as virus particles may be spread to hands, clothes and other surfaces).

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Food Safety Sheet Highlights:

– Over 220 at cheerleading competition fall ill with norovirus.

– The outbreak likely started when a participant showed up at the competition while ill.

– Health officials believe that the outbreak grew because affected individuals vomited in public.

– Chlorine bleach can inactivate norovirus; Quaternary ammonia (quats) are not recommended because the aren’t effective.

– A 5,000 ppm (25 tablespoons 5.25% bleach per gallon of water). bleach solution should be applied to soiled areas for at least 4 minutes.

Click here to download this food safety infosheet.

Food Safety Infosheet Highlights:
– Norovirus outbreaks on the increase North Carolina
– Infected people can shed large amounts of norovirus in their vomit and diarrhea.
– Norovirus can persist on common kitchen surfaces for up to 6 weeks.
– Most hand sanitizers are not effective at reducing norovirus from hands.

Click here to download this food safety infosheet.

Food Safety Infosheet Highlights:
– 75 ill with salmonellosis after eating at the Tenth Hole Tea Rooms in Southsea (U.K.)
– Salmonella found in pre-cooked pasta and dishcloths, staff tested positive
– Don’t wash raw meats. Salmonella and other bugs can be sprayed up to 3 feet away by washing.

Click here to download this food safety infosheet.

Food Safety Infosheet Highlights:
– A Princess Cruises ship, the Grand Princess, has recently been linked to a second consecutive outbreak of Norovirus affecting 57 of the 2,468 passengers on-board.
– To control the spread of Norovirus, use the proper tools when cleaning up vomit.
-Tools include disposable latex gloves, a filter mask, and apron.
– Pathogens can be aerosolized in vomit and be spread outside visually affected areas.

Click here to download the food safety infosheet.

Food Safety Infosheet Highlights:

– Since December 2009 three oyster-linked outbreaks resulting in over 300 illnesses have been reported in the U.S.
– Ensure that you buy oysters from licensed, reputable suppliers.
– Ask your suppliers about their food safety practices and harvesting sites.
– Tell patrons that steaming is not always an effective cooking step for oysters; steamed is not a safe alternative to raw.

Click here to download the food safety infosheet.

Food Safety Infosheet Highlights:

– Outbreak linked to shellfish, made worse by ill staff
– Fat Duck’s poor food safety practices may have led to further contamination
– Several weaknesses in procedures at the restaurant may have contributed to ongoing transmission including delayed response to the incident and ill staff members

Click here to download the food safety infosheet.

Food Safety Infosheet Highlights:

– The Fat Duck, UK celebrity chef Heston Blumenthal’s top restaurant, has been linked to 400 illnesses.

– Reports suggest that 16 of the celebrity chef’s staff were struck by norovirus.

– Pathogens can be passed on by someone even if they aren’t feeling ill.

– Norovirus can stay viable on surfaces for weeks.
Click here to download the food safety infosheet.

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