Since norovirus is now at the forefront of media attention because of this recent outbreak, this is the perfect time to educate ourselves about the virus and make your staff aware so your establishment isn't the one grabbing foodborne illness headlines.

Picture it: You're sitting on the deck of a cruise ship, sailing the Pacific in perfect 85 F weather with a slight breeze blowing across your face. Life couldn't be any better.

Then, all of the sudden, you start to feel nauseated, so you head back to your cabin. You spend the next two days of what was supposed to be your dream vacation in your cabin with stomach cramps and a fever, and you're vomiting every few hours. While this sounds like something out of a nightmare, this was the horrifying experience of 115 passengers on a Celebrity cruise that left Seattle in early June.

The passengers had become ill because of an outbreak of norovirus that was so bad, it forced the ship to return before reaching its final destination.

Since norovirus is now at the forefront of media attention because of this recent outbreak, this is the perfect time to educate ourselves about the virus and make your staff aware so your establishment isn't the one grabbing foodborne illness headlines.

What is norovirus?
Norovirus—once referred to as Norwalk virus or Norwalk-like virus—is the second-most-prevalent illness in the United States with 23 million cases annually, behind only the common cold.

When someone is infected, they experience symptoms of what is normally called the “stomach flu” (which has no real relation to influenza).

The symptoms include nausea, diarrhea, vomiting, fever, headache, chills, stomach cramping and tiredness.

The symptoms generally last one to two days in an infected person. Anytime you hear of someone complaining about a “stomach bug” or being nauseated from some food they ate, odds are they were infected with norovirus.

The virus can be passed on through an infected person's feces or vomit, and an outbreak is usually the result of improper handwashing after using the restroom.

For example, if an infected person were to use the restroom and not wash his or her hands, then continue to prepare uncooked foods, the consumers of those foods are likely become infected.

Also, while the symptoms may last only a few days, those infected can carry the contagious virus for up to two weeks and infect other people.

Coping with Norovirus
Because the symptoms only last a couple of days and are rarely life-threatening, most incidents tend to go unreported. However, when someone with a weak immune system is infected—such as young children or the elderly—more serious effects can develop.

There are currently no medical treatments for norovirus and no vaccines that can prevent it, so an infected person just has to let it run its course. The top recommendation for those infected is to consume plenty of liquids—particularly water and juices—in order to prevent dehydration.

Not So Smooth Sailing
You may have noticed in the past few years that frequently cruise lines tend to be involved when a norovirus outbreak occurs.

Cruise companies maintain this is because theirs is the only industry required to report incidents of gastrointestinal illness, in addition to the fact that norovirus is a very common pathogen that is contracted on dry land and brought on-board the ships.

Although this may be true, the “tight-quarters” nature of a cruise ship is the perfect place for norovirus to spread quickly from person to person.

When someone is infected, they can't stay home and rest for a few days; they are forced to stay on the ship and usually end up wandering around even though they aren't feeling well.

Everything an infected person touches is potentially contaminated; therefore, railings, chairs, doorknobs, counters and everything else on the ship could contain the virus.

Not to mention, if a food handler were to become infected, then every piece of food he or she touches will likely be contaminated. In the case of the most recent outbreak, the virus was spread to 115 people in just a few days, and probably would have infected more if the ship hadn't turned around.

Celebrity Cruises says it has instituted a new illness-prevention program focusing on increased sanitation and more-effective cleaning procedures, especially for the areas on the ship that tend to be touched most often.

Prevent Defense
Norovirus is a completely preventable disease. As a foodservice operator, you should be aware of the best ways to keep the virus from getting into your food products, which are:

• Have your employees frequently wash their hands, especially after using the restroom or touching anything that may be contaminated. There are many resources available on the Internet that can explain proper hand-washing procedures, and any effective food safety training should cover this topic, as well.
• Carefully and thoroughly wash raw fruits and vegetables. Remember, just because your establishment is clean, doesn't mean the farms and distributors you buy from are equally careful.
• After each use, thoroughly clean and disinfect kitchen surfaces, preferably with a bleach-based solution.
• Make sure all surfaces in restrooms are cleaned and sanitized several times a day.
• Make sure your employees know not to come to work when ill. Being a man down is a lot better than being the target of a multimillion-dollar lawsuit.
• Immediately remove and wash clothing or linens that may be contaminated with virus after an episode of illness (use hot water and soap).
• Flush or discard any vomitus and/or stool in the toilet and make sure that the surrounding area is kept clean.

According to Centers for Disease Control and Prevention, National Center for Infectious Diseases, people who are infected with norovirus should not prepare food while they have symptoms and for three days after they recover from their illness (see the center's food handler information sheet). Food that may have been contaminated by an ill person should be disposed of properly.

Surf and Turf
Whether on land or sea, norovirus can pass from person to person with relative ease if those infected are not being careful.

This is why it's up to you as a foodservice operator to ensure your employees are mindful about everything they are doing, and are well educated in terms of how their irresponsibility can literally hurt hundreds of people in one day.

As in most food safety cases, frequent and proper hand-washing is the best way to keep your products safe and your customers healthy, and your employees need to know that.

Lee Biars is the director of industry relations for Safe Food Solutions. Reach him at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it or www.safefoodsolutions.com.