Foodborne Illness Paper
Food-Borne Illnesses: Norovirus
Gofel Grandison
SCI163: Elements of Health and Wellness
Professor Hilda Whitmore
December 13, 2014
.Food-Borne Illnesses: Norovirus According to Stop Foodborne Illness (2014), a food-borne illness is classified as an infection or irritation of the gastrointestinal tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. There are a host of food-borne illnesses and the symptoms and prevention methods vary accordingly. For the purpose of this paper, the one that will be discussed is Norovirus. It is formerly known as the Norwalk Virus. Other common names are the stomach flu and gastroenteritis. It is very contagious, can reoccur many times within the same person, and can be very serious, especially in young children and older adults. Norovirus is contracted through contaminated water and foods, although it can also be spread from person to person as well. Foods that are easily contaminated are shellfish, produce, salads, and any other ready to eat foods frequently touched by food handlers. Water can become contaminated if human waste enters because of flooding or a sewage system not properly working. So, it is very obvious that one can become infected with the norovirus if they consume contaminated food or drink. They can also contract the virus from touching a contaminated surface or object and then directly placing their hands in their mouth. As like any other illness, the symptoms vary depending on the person. However, the most common are diarrhea, vomiting, nausea, and stomach pain. One can also develop a headache, body ache, and a fever. These symptoms usually show within 24 to 48 hours after infection. The duration of the disease is usually one to three days, unless it is a severe case where the person is hospitalized. In this instance, the duration of disease is approximately four to six days. There is no specific medication that treats this virus. The antibiotics
Gofel Grandison
SCI163: Elements of Health and Wellness
Professor Hilda Whitmore
December 13, 2014
.Food-Borne Illnesses: Norovirus According to Stop Foodborne Illness (2014), a food-borne illness is classified as an infection or irritation of the gastrointestinal tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. There are a host of food-borne illnesses and the symptoms and prevention methods vary accordingly. For the purpose of this paper, the one that will be discussed is Norovirus. It is formerly known as the Norwalk Virus. Other common names are the stomach flu and gastroenteritis. It is very contagious, can reoccur many times within the same person, and can be very serious, especially in young children and older adults. Norovirus is contracted through contaminated water and foods, although it can also be spread from person to person as well. Foods that are easily contaminated are shellfish, produce, salads, and any other ready to eat foods frequently touched by food handlers. Water can become contaminated if human waste enters because of flooding or a sewage system not properly working. So, it is very obvious that one can become infected with the norovirus if they consume contaminated food or drink. They can also contract the virus from touching a contaminated surface or object and then directly placing their hands in their mouth. As like any other illness, the symptoms vary depending on the person. However, the most common are diarrhea, vomiting, nausea, and stomach pain. One can also develop a headache, body ache, and a fever. These symptoms usually show within 24 to 48 hours after infection. The duration of the disease is usually one to three days, unless it is a severe case where the person is hospitalized. In this instance, the duration of disease is approximately four to six days. There is no specific medication that treats this virus. The antibiotics