Reference from the Ministry of Health, Labour and Welfare

Norovirus
Norovirus is a viral infectious disease that causes acute gastroenteritis tovarious ages from infants to elderly.
The infection occurs in all the seasons. It mainly occurs in winter season
and it begins from November. The peak comes during December to January.
It often occurs in the emergency shelter facilities due to the badenvironmental sanitation.
The virus grows in human intestinal tract; it shows resistance to highdryness and can survive even in a liquid for a long period. The virus is highly
contagious and it causes infections and outbreaks with even a small amountof virus (10 to 100 unit).
Since the infection is caused by not only food, but also human-to-humantransmission of the virus, therefore a surest sanitation management forprotecting infections is important, especially in specific areas aroundcustomer gathering facilities such as eating places, food supply facilities,
child care facilities, lodging facilities, elderly care facilities and hospitals.
Points for Preventing Norovirus Food Poisoning
For persons preparing foodBefore cooking

Health ManagementHand-wash○Washing your hands○In everyday life, be
careful about healthstate of family andfood condition inorder not to beinfected.
○When symptoms
appear, do nothandle food directly.
○You should make asystem to inform aperson in charge if
someone is infected.

For cooking utensils
Sterilization
Chlorine disinfection.

◎After using the toilet

Disinfect surely with

◎Before entering cooking

a detergent and wipe

facility

cooking utensils with

◎Before arranging dishes

200ppm chlorine◎Before a next cooking

concentration

step

hypochlorous acid.

○Take care to wash your＊ethanol for disinfection

hands in places where theor soap are not enough todirt is easy to be left

disinfect cooking utensils.

◎fingertips, between

To wash thoroughly with afingers, under nails,

detergent and sterilize

circumference of thumb,thewith heat are also

wrist.

effective.

Reference from the Ministry of Health, Labour and Welfare

For preventing spread of Norovirus
Sterilization of eating utensils・environment・linens◎Items used by an infected person or with vomit should be washed andsterilized separately.
◎Dipping food utensils into a chlorine antiseptic and sterilize it as soon
as possible after eating and before returning them to kitchen.
◎Sterilize curtains, clothes and door knobs with the chlorine antiseptic.
◎When you wash cloths, wash them by softly rubbing them withdetergent and give it a good rinse.
・Washing with 85℃ hot water more than 1 minute or sterilization
with chlorine antiseptic are effective.
・Using high temperature drying machine improves antiseptic effect.
Treatment of Vomit◎Vomit and nappies of patients should be treated in a way shown below assoon as possible to prevent secondary infection. Norovirus suspends in the airin drying places and it can enter into your mouth and causes infection.
・wearing disposable mask and gown or gloves.
・wipe it softly with paper towel and then wipe with water after disinfecting
it with chlorine.
・Vomit and used gloves should be sealed up in plastic bags and disposed of.
At that time, put 1000ppm chlorine antiseptic in the bag.
・Be careful to avoid inhaling splash of it and wash your hands throughly.

Reference from the Ministry of Health, Labour and Welfare

How to make disinfection liquid

For disinfection liquid, sodium hypochlorite is used.
Sodium hypochlorite is contained in the chlorine-based bleach sold forhousehold use. You can use chlorine-based bleaching for either clothes or
kitchen.
Since commercial liquid chlorine-based bleaching contains 5% of sodium
hypochlorite, it needs to be diluted in dependence on thepurpose.Incidentally, chlorine-based bleaching and oxygen-based bleaching
are different. Household Chlorine-based bleach is sold as “Haiter” or“Kitchen Haiter”. The bleaching named “Wide haiter” is oxygen-based
bleaching, so do not use it.

How to make disinfection liquid【items to prepare】

When you handle vomit directly, use chlorine-based bleach with diluted with water 50■ ５００mml pet bottle（usetimes.（The concentration of sodium hypochlorite is about１０００ppm）

after washing it sufficiently）①

Pour a small amount of water to ５００ｃｃ pet bottle, then pour 10cc

■ household chlorine-based

chlorine-based bleach with funnel to prevent it from spilling. The half of

bleachthe cap of the chlorine-based bleaching is about 10cc.（This slightly■ Funnel（Not made fromdiffers between the companies, most of the capacity is about 22〜25cc.）

metal）

If it is the case of the cap of a pet bottle, about 2 cups of cap is■ Absolutely wear rubber,needed(5cc/1cap).

vinyl gloves②

Pour water until the bottle is full.

Close the cap tightly and shake it. That’s all.

Reference from the Ministry of Health, Labour and Welfare

About Norovirus infection
Infection route

Symptoms《Infection from food》《Incubation Period》

・ Infection can spread when infected

24 to 48 hours from infection to outbreakpeople cook.

《Main symptoms》

・Bivalve containing the virus needed to・ nauseous, vomit, diarrhea, stomachache,

be heated sufficiently

mild fever for 1〜2 days.

《Infection from person》

Sometimes you do not get symptom or just・Second infection from feces and vomit.

slight cold. For infants and elderly people,

・Virus spreading from in house or somepneumonia and suffocation can becaused byfacilities.

inhaling vomit.