Noroviruses, often referred to as “stomach flu” or nondescript “food poisoning”, are striking with a vengeance this winter.  Gaining press from recent cruise ship epidemics, noroviruses may soon arrive at a Job Corps center near you.

Noroviruses cause gastroenteritis, an inflammation of the stomach and small and large intestines.  Students who come into the Health and Wellness Center (HWC) complaining of vomiting, diarrhea, and abdominal cramps may be suffering from a norovirus. These unpleasant symptoms can be transmitted through food or human-to-human contact.  Up to half of all food-related illnesses can be attributed to noroviruses.  Symptoms usually appear abruptly and last for 1-2 days.  A person may be contagious for up to 3 days before symptoms develop and up to 2 weeks after they start to feel better.

As with any contagious virus, germ-fighting precautions must be taken to stop the disease from spreading throughout the close quarters often found on Job Corps centers.  It is often necessary to launch a mini epidemiological investigation to determine the route of infection.

When students come to the HWC complaining of symptoms:

• Limit their exposure to other students, especially when symptomatic.
• Remind students to wash their hands every time they touch their face, eat, or use the restroom.  Give sick students a sample size bottle of hand sanitizer, if available.
• Ensure that students have enough water or sports drinks.  Dehydration can be a problem with noroviruses.
• Wear gloves and a facemask when caring for these students.  Be sure to properly dispose of any waste or bodily fluids from sick individuals.
• Ensure that all staff practice proper hygiene and hand washing.

If several students report symptoms, investigate the possible cause:

• Since noroviruses are often spread through food, alert the food service supervisor of the illnesses.  Ask him or her to determine if any of the cafeteria staff has been sick and if they have been in contact with food or food preparation surfaces.  Surfaces will need to be sanitized and food that may have been contaminated should be discarded.  Food service employees should be encouraged to stay home if they are ill and for an additional 2-3 days after they start to feel better.  Local health departments may have regulations regarding the time food service workers should remain away from the job if they have a virus.  If food service employees cannot stay home, they should be given tasks that do not bring them into direct contact with food.
• Food, especially vegetables and frozen fruits, can be contaminated prior to shipment.  Determine if all of the sick students ate a certain food.  Discard any remaining food that may contain the virus.
• Determine if all of the sick students were in the same dormitory, academic class, or trade.  Restrooms, classrooms, and dormitory rooms may need to be sanitized.

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