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Norovirus
Last Updated March 29, 2024
Explanation of food poisoning bacteria
<Food poisoning prevention course (norovirus edition) 1 minute 46 seconds>
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Example of causative food
Bivalves that are not sufficiently heated, and various foods cooked and served through hands
Characteristics
It accumulates in bivalves during the low seawater temperature season and becomes a food causing food poisoning. Because it is highly infectious and is discharged from the stool of infected people, inadequate hand washing after defecation can pollute food and the surrounding environment and cause secondary infection.
Symptoms
24-48 hours after eating, they develop nausea, vomiting, diarrhea, abdominal pain, and fever.
Preventive measures
・Bivalves, such as oysters, should be heated enough to the center.
・Wash your hands thoroughly with soap after using the toilet, before cooking, and before eating, as symptoms may not appear even if infected.
・Avoid cooking when you feel unwell, such as diarrhea or vomiting.
・Alcohol is less effective in disinfecting norovirus, so use sodium hypochlorite.
If you want to know more details, click here.
Food Safety Commission homepage (point of food poisoning prevention) (outside site)
Yokohama City Inst. of Health website (information by disease)
For 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
Email address: ko-eisei@city.yokohama.jp
Page ID: 839-666-232
