Norovirus: Epidemiology, Clinical Impact, Transmission, and Strategies for Prevention and Control

Norovirus is a member of the family Caliciviridae. The family of Caliciviridae consists of several distinct groups of viruses that were first named after the places where outbreaks occurred. These small, non-enveloped single-stranded RNA viruses cause self-limiting disease in healthy individuals within 10-51 hours after exposure. Norovirus infection can cause the sudden onset of vomiting and diarrhea. It is highly contagious and commonly spreads through food or water that is contaminated. The primary mode of transmission is fecal-oral. Sources include ingestion of contaminated water or food or direct transmission from a contaminated surface or infected person. The virus is resistant and can stay on surfaces even after disinfecting. Common symptoms of norovirus infection include nausea, vomiting, and diarrhea. These could lead to clinically significant dehydration, requiring hospitalizations. In addition to clinical effects, norovirus also has a major financial impact in developed nations. The spread of the infection is facilitated by its low-infecting dose (between 20 and 1,000 viral particles to infect a person), prolonged excretion in stools (up to 2-4 weeks) and relative stability in the environment, food and water, as compared to other viruses. Generally to prevent norovirus: Clean environment, Isolation of infected people, Frequent and clean hand washing, Avoid contaminated food and water, Well cleaned fruits and vegetable, void oysters, omit or feaces should be cleaned and disinfected, Surrounding should be neat and clean, Disinfect virus containing area, Stay home from work, Avoid traveling, Wash and clean the items like bedding clothes which may contain viruses, wide range of product like disinfectant and antimicrobial solutions are registered at EPA, which gives better results.