Stop theSpread of Norovirus
What is Norovirus?
・Norovirus can multiply in the stomach cells of human bodies. It causes gastroenteritis, with symptoms
such as vomiting, diarrhea, and stomachache
・It is contagious even when there are only 10 to 100 virus particles present.
・The virus enters the human body through hands and food. It causes gastroenteritis which usually lasts
1 to 2 days. Norovirus infections are particularly prevalent in winter, but can occur any time of the year.
Transmission: 1. Infection through consumption of food contaminated with norovirusA.

Via food handled by an individual already infected with the virus

B.

Via undercooked clams carrying the virus

2. Person-to-person infection
Via contact with vomit or stool from an infected individual

From rivers to oceans
Handled by
infected
individual

From toilets anddrains to rivers

Origin of theoutbreak
Virus moves from the handsof an infected person to food,spreading the infection
to anyone who consumes it

If the vomit or stool
is not disposed ofproperly, the virus
dries out and enters
the air as particles

Virus discharged
through vomit
and stool

IndoorenvironmentcontaminatedNIIGATA
PREFECTURE

・Clams get infected.
・Eating undercooked infected clams canlead to infection
・The center of the clam must be heated to85-90°C for at least 90 seconds to be safefor consumption.

Contact:
Environmental Health Division,
Department Of Health and Social Welfare
Niigata Prefectural Government
Shinko-cho 4-1, Chuo-ku, Niigata-shi 950-0870
Phone: 025-280-5205
Fax: 025-284-6757

Prevention Tips

4 tips for preventing food poisoning caused by norovirus
Practicehygiene
Do not prepare food
while infected

Norovirus can cause infection even in tiny amounts
and causes food poisoning. To keep your environment
clean and prevent norovirus, do not prepare food if
you are infected, wash your hands correctly, cook

Practice proper

Clean and disinfecthygienecontaminated surfaces

food thoroughly before eating, clean and disinfectyour environment, and wash laundry thoroughly.

Cook foodthoroughly

Practice Proper
HygieneDo Not Prepare Food
While Infected

Wash your hands

Health management for food handlers

Wash your hands with soap

Do not touch food directly if youand water for at least 20

have diarrhea, vomiting, or any

seconds.

other symptoms of gastroenteritis.

Before and after preparing
food, every time

After using
the toilet

Norovirus may be discharged inyour stool for up to a month after
your symptoms have subsided.

Clean and DisinfectContaminated Surfaces

After touching
dirty surfaces

Waste disposal

Use proper utensils and disinfect properly
Use the proper utensils for preparing each food anddisinfect them thoroughly after use.
●Disinfect with heat

Carefully dispose of vomit and stool to prevent
norovirus from spreading.
*Please refer to page 4 for how to dispose of waste, andpage 5 for room cleaning and sanitation.

●Disinfect with bleach (sodium hypochlorite)

Cook Food
Thoroughly*See page 3 for disinfectant details.

Heating
Disinfectant

Foods that may becontaminated (such asclams) should be cooked atleast 90 seconds at 8590°C.

Be aware of subclinical (asymptomatic) infection!
Sometimes a person infected with norovirus will have no symptoms. Even if you are asymptomatic,
norovirus can still spread through your stool if you do not adequately wash your hands. Please takemeasures to prevent food from being contaminated. Assume that you are infected!

How to Disinfect Against Norovirus
Chlorine-based disinfectants are effective against norovirus! Make sure to use the proper concentration.
Disinfect areas contaminatedby vomit or stool

Other areas: disinfect regularly when norovirus
is prevalent (refer to page 6 for details)

Areas to disinfect●Cooking utensils that cannot be sterilized with heat

After disposing of vomit●Areas with direct hand contact

or stool: floor, toilet,
clothing, etc.

Handrails, doorknobs, faucets,
refrigerator handles, around thetoilet, phones, switches, remotecontrols, toys, etc.

Disinfectant concentration

0.1 %( 1000ppm) disinfectant solution

0.02% (200ppm) disinfectant solution

Prepare a 500mL PET bottle, add 2 PET bottle caps’

Prepare a 2L PET bottle, add 2 PET bottle caps’

worth of sodium hypochlorite (bleach) to the bottle,

worth of sodium hypochlorite (bleach) to the bottle,

and then fill the bottle to 500mL with water.

and then fill the bottle to 2L with water.

Disinfectant

Disinfectant
To prevent accidental ingestion,
mark the bottle as “disinfectant.”

Cautions: If you make a stock of disinfectant
You can prepare and store the disinfectant by wrapping a PET bottle inaluminum foil.
・ Place the disinfectant in an accessible area to prepare for theemergency use such as for cleaning vomit, etc.
・Disinfectant made this way can only be kept for a week. Please dilutethe solution with water before disposal.

To avoid accidental ingestion, label the container clearly andstore it away from other bottles.

Disposing of Vomit◎Things to Prepare Beforehand
Disposable mask, gloves, apron, paper towels, plastic bags (2 or more), bleach solution (chlorinebased disinfectant), a container for disinfectant◎How to Dispose of Vomit
Vomit

Vomit
Help the sick individual relax,
and have them rest in a
separate room.

Keep others away from the vomit.

Put on a disposable mask, gloves,and apron.
Open the windows for airflow.

Using paper towels or otherdisposable towels, wipe up thevomit from the edges, slowly
moving in toward the center.

Place the used paper towels in aplastic bag, and tie the bag closed.

*Seepage3
instructions on
making disinfectant.

Cover the vomit with paper towels
or other disposable towels, andapply the disinfectant.

Soap

Soak the affected area on the floor
with a bleach solution for 10
minutes, then wipe the area witha damp cloth.
If vomit has stuck to your carpet
or rug, carefully applying heatwith an iron is effective.

Place your disposable gloves andplastic bags with vomit in them inanother plastic bag, tie the bag
closed, and dispose of it.

When you are finished, wash yourhands with soap and water for atleast 20 seconds.

Cleaning and Disinfecting Your Home
Since you never know where norovirus may be hiding, you can accidentally touch something contaminated andget infected. Try to clean areas and thins that people touch regularly. Don’t forget to disinfect your mop!
Places and things
to disinfectHandrails, doorknobs, faucets, refrigerator and drawer handles, toilet area, phones, remotecontrollers, toys, desks, chairs, slippers, wheelchair handles, bed areas
Daily Cleaning

Regular Disinfection
Pick a day of the week to clean.

Wipe with a clean, damp cloth.

Wipe with a light disinfectant (like the 0.02%
solution on page 3.)

10 minutes later
Wipe with adamp cloth*The toilet area should be disinfected frequently since it is at a higher risk of contamination

Extra care should betaken when thebathroom has been usedby people who have hadvomiting or diarrhea.

Light switch

Doorknob
Inside/Outside

Toilet handle
Handrail

Floor

Toilet seat and lid

Norovirus food poisoning prevention information can be found on our homepage
Niigata Food Safety Information.

Website: http://www.fureaikan.net/syokuinfo/
Or search for “にいがた 食の安全” on the web

How to Wash Your Hands Properly◎Proper Facilities for Hand Washing

Place thechart here

◎Things to avoid
Leaving cloth
towels hanging
without regularwashing

Paper towels●Faucet can be turned on without
touching (sensor-type, pedal-type,lever-type, etc.).

Sensor-type alcoholbased disinfectant
dispenser●Hot water (effective and easy on
your hands even in winter).
even in winter).

Trashcan for paper
towels (pedal-type)Soaking your hands
in disinfectant which
has been left sitting
If your towels or disinfectant arecontaminated, they may also
contaminate our hands. Please change
them frequently.

◎Handwashing Perform the steps in yellow (3-10) twice to help prevent food poisoning caused by norovirus.
Lather well and rinse thoroughly with water.

Remove watches and rings

Wet your hands with water

Apply hand soap

LatherImportant!

Hands, front and back (5 times each)

In between fingers (5 times each)Thumbs (5 times each)

Fingertips (5 times each)

Two times
Wrists (5 times each)

Brush the nails (5 times each)

Rinse thoroughly with water
If your hands are wet orsoiled, alcohol-based sanitizer
may not be effectiveDry hands with paper towel

Use the paper towel toturn off the faucet

Spray with alcohol, rub
on fingers