Media Release

For Immediate Release
Date: Dec 2, 2005
Contact: Maria Wah-Fitta (401) 641-4604

Norovirus (Gastrointestinal Illness) Present in Rhode Island; Vomiting and Diarrhea Most Common Symptoms

Factsheet on Norovirus Infection

Rhode Island has recently experienced an increase in Norovirus infection. This spike in Norovirus infection occurs every year around this time. Norovirus causes short-term, gastro-intestinal illness, sometimes referred to as “stomach flu” (this is NOT the same infection as influenza). Symptoms include the sudden onset of nausea, vomiting and diarrhea. Although exact counts are not available, health care providers throughout Rhode Island are reporting some cases of Norovirus-like illness. Some cases have been confirmed by laboratory tests at the state laboratory.

Norovirus is highly communicable. People get Norovirus infection by swallowing food or water that has been contaminated with feces from an infected person. Even a small dose of virus can produce illness within a day or two of exposure. Infection with Norovirus typically causes nausea, vomiting, diarrhea and stomach cramps with recovery in 2 or 3 days—most often without serious complications. Infected persons are infectious for 24 to 72 hours after recovery and sometimes longer. The only recommended treatment is for infected persons to stay hydrated. Persons who become severely dehydrated may require rehydration therapy.

The RI Department of Health recommends that the general public take the following steps to prevent the further spread of Norovirus among the general population:

• Wash hands thoroughly with soap and running water often, especially:
• after using the restroom, changing diapers or cleaning up vomit
• after assisting someone to use the restroom
• after assisting someone who is ill
• before preparing food or eating
• Ill people should not prepare food or provide medical or childcare for at least 24 hours after their symptoms go away.
• Ill children should not go to daycare or school.
• Do not attend work or social events while ill.
• Food handlers who are sick should stay home for at least 24 hours after the symptoms have resolved.
• No bare hand contact should be made with ready-to-eat foods in commercial food establishments.

For additional information, refer to:“Things to Do to Prevent Infectious Diseases” at http://www.health.ri.gov/disease/communicable/thingstodo.php, or go to the Centers for Disease Control website at: http://www.cdc.gov/ncidod/diseases/submenus/sub_norwalk.htm