Information about Noroviruses

Infections with noroviruses may occur all over the year whereas there is a seasonal peak in the period from October to March.

Path of infection

The direct transmission from one human being to another human being is mainly the cause for the high number of norovirus infections. However, infections may also be caused by contaminated food (salads, shrimps, clams, etc.) or drinks (contaminated water!). A transmission by contaminated objects is also possible.

Preventive and control measures

1 . Preventive measures

There is no vaccination available. Important is the consistent adherence to the general hygiene rules in community facilities and kitchens.  In order to prevent any transmission by contaminated food it is required to thoroughly cook particularly dishes with seafood.

2. Measures for patients and contact persons

In order to prevent any transmission via the fecal-oral route or during vomiting (contact with  feces, vomit, contaminated surfaces) it is required to extend the hygienic measures particularly during the symptomatic phase: isolation of the ill persons, if required, cohort isolation/care, wearing of gloves, protective gowns, possibly appropriate respirator, consistent hand hygiene, hand disinfection, disinfection of surfaces close to the patient, toilets, washbasins, door knobs.