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Norovirus
Last updated on March 29, 2024.
Food poisoning bacteria commentary
<Food poisoning prevention course (norovirus version) 1 minute 46 seconds>
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Example of causative food
bivalve, which is not sufficiently heated, and various foods cooked and served through hands.
Features
It accumulates in bivalve during the low sea temperature season and causes food poisoning. Because it is highly infectious and excreted from the stool of infected people, inadequate hand washing after defecation can contaminate food and the surrounding environment and cause secondary infection.
Symptoms
After 24 to 48 hours after eating, nausea, vomiting, diarrhea, abdominal pain, fever, etc. develop.
Preventive measures
・Heat bivalve such as oysters to the center.
・Wash your hands thoroughly with soap after using the toilet, before cooking, and before eating, as the infection may not cause symptoms.
・Avoid cooking when you feel unwell, such as diarrhea or vomiting.
・Alcohol is less effective for disinfecting norovirus, so use sodium hypochlorite.
If you want to know more, please click here.
Food Safety Commission homepage (points for food poisoning prevention) (outside site)
Yokohama City Inst. of Health Homepage (Information by Disease)
Inquiries to this page
Kohoku Health and Welfare Center Health Sanitation Division Food Sanitation Section
Phone: 045-540-2370
Phone: 045-540-2370
Fax: 045-540-2342
E-Mail address [email protected]
Page ID: 839-666-232
