This article can be read in the following language: 日本語 (Japanese) 한국・조선어 (Korean) 简体中文 (Chinese (Simplified)) Tiếng Việt (Vietnamese)
Food poisoning by the norovirus can occur throughout the year, but it is especially prevalent in winter. Because the virus is highly infectious, a small amount on your hands can cause infection by entering the body through the mouth. In addition, infection can spread from food cooked by an infected person, so extra attention is needed when cooking.
◆Main Symptoms
Nausea, vomiting, diarrhea, and stomach pain (symptoms usually appear 1-2 days after infection)
◆Effective Prevention Methods
(1) Handwashing: Wash your hands thoroughly with soap and rinse before cooking and eating, after using the toilet, and arriving home. Even people who show no symptoms can still spread viruses, so wash your hands carefully to prevent further infection.
(2) Heating: Cook food for at least 90 seconds so that its center reaches 85-90℃. Shellfish such as oysters often contain norovirus, so make sure they are cooked thoroughly.
(3) Sterilization: Sterilize cooking utensils and dishcloths by soaking in boiling water or a chlorine bleach.
For details: Community Health Division (Chiiki Hoken-Shitsu)
TEL: 072-727-9507 FAX:072-727-3539
email: kenkou@maple.city.minoh.lg.jp
This article can be read in the following language: 日本語 (Japanese) 한국・조선어 (Korean) 简体中文 (Chinese (Simplified)) Tiếng Việt (Vietnamese)
