Strategies forNorovirus Infection Control: Strategies for Norovirus Infection Control Robert E. Wheeler, MD, FACEP Voyager Medical Seminars


Today’s Topics: Today’s Topics The Norovirus Norovirus Infection Shipboard Sanitation and the VSP Disinfectants for Norovirus Disinfection Procedures for Norovirus Hand Hygiene


Viruses: Viruses Ultra-microscopic obligate parasites Relatively simple in structure and composition With or without a lipoprotein envelope


Norovirus: Norovirus Norwalk Virus, Norwalk-like virus, NLV SRSV (Small Round Structured Virus) 2002 Family – Caliciviridae Genus – Norovirus Genogroups – I, II, III, IV Multiple clusters/strains


Norovirus: Norovirus Non-enveloped ssRNA virus 27-35 nm in size (SRSV) Infectious dose of 10-100 virus particles Viral shedding of 3 weeks or more Survives 0°C, 60°C, chlorine 10 ppm Limited (few months) immunity


Norovirus Transmission: Norovirus Transmission “Oral-fecal” route Mouth Gut (Replication) Anus Hands Air Environmental surfaces Food Water


Norovirus Transmission: Norovirus Transmission Food (39%) Hands (12% “person to person”) Water (3%) Environmental surfaces (fomites) Air (aerosolization with vomitus) 46% unknown or no data available MMWR 2001; 50: RR-9


NorovirusFood Contamination: Norovirus Food Contamination Source Shellfish from contaminated water Contaminated water used for irrigation Human feces used as fertilizer Processing Preparation Food handlers Customers Insects


Foods Most at Risk : Foods Most at Risk Shellfish (oysters, clams, mussels) Ready to eat foods that require handling but no subsequent cooking Salads Peeled fruits Deli-sandwiches Finger foods Hors d’oeuvres Dips Communal foods


NorovirusWater Contamination: Norovirus Water Contamination Typically via improper sewerage treatment or overflow Surface water Ponds, lakes, streams, rivers, reservoirs Well water Swimming pool water Ice


Evidence for airborne transmission of Norwalk-like virus (NLV) in a hotel restaurant;PJ Marks; Epidemiol. Infect. 2000, 124: 481-487: Evidence for airborne transmission of Norwalk-like virus (NLV) in a hotel restaurant; PJ Marks; Epidemiol. Infect. 2000, 124: 481-487 Hotel restaurant with 126 patrons Patron ( ) vomited at table 52 of 83 survey responders ill 63% overall attack rate Attack rates higher at closer tables Consistent with airborne transmission of NLV


Slide12: Viral transmission: Air PTP ES Dinnerware Food Water ---------- Distance Time Air flow


Widespread environmental contamination with NLV detected in a prolonged hotel outbreak of gastroenteritis; JS Cheeseborough; Epidemiol Infect 2000, 125: 93-98: Widespread environmental contamination with NLV detected in a prolonged hotel outbreak of gastroenteritis; JS Cheeseborough; Epidemiol Infect 2000, 125: 93-98 RT-PCR environmental surface testing + Carpets (known vomiting) 5/8 (62%) Carpets (no vomiting) 9/12 (75%) Toilet rims/seats 8/11 (73%) Toilet handles, taps, basins 13/39 (39%) Horizontal surfaces below 1.5 m 11/29 (37%) Horizontal surfaces above 1.5 m 6/12 (50%) Phones, door handles, etc. 7/29 (24%) Soft furnishings 2/10 (20%) Total 61/144 (42%) It’s Everywhere!


Norovirus Infection: Norovirus Infection “Stomach flu” “Lurgy” “Winter vomiting disease” 24-48 hour incubation period 12-60 hour duration of illness A “mild” and short lived illness


Norovirus Infection Symptoms: Norovirus Infection Symptoms Vomiting Diarrhea Nausea Abdominal cramps Headache, muscle aches Fever (minority) Dehydration in young and elderly victims Up to 30% may be asymptomatic


Kaplan Criteria for Norovirus: Kaplan Criteria for Norovirus Vomiting in 50% or more of cases Average/median duration of illness of 12-60 hours Average/median incubation period of 24-48 hours Stool specimens negative for bacterial pathogens Many consider absence of fever to be another indicator for Norovirus infection


Norovirus Detection: Norovirus Detection Reverse transcriptase polymerase chain reaction (RT-PCR) of stool, vomitus and environmental surfaces Sequencing for genotype and cluster ID Direct & immune EM of stool samples 4-fold increase in acute and convalescent IgG serum antibodies


Norovirus Infection Treatment: Norovirus Infection Treatment Symptomatic therapy PO, IV fluids Antispasmodics Analgesics Antipyretics


2002: “Year of The Norovirus”: 2002: “Year of The Norovirus” VSP reports 23 shipboard AGE outbreaks 12 determined to be due to Norovirus 9 others of unknown etiology In excess of half, and probably more, of the outbreaks were due to Norovirus


2002: “Year of The Norovirus”: 2002: “Year of The Norovirus” It really wasn’t our fault!


2002: “Year of The Norovirus”: 2002: “Year of The Norovirus” Hotels Restaurants Theaters Hospitals Nursing homes Day care centers Schools Dormitories Military barracks Trains Buses Aircraft Similar increase in Norovirus cases shoreside:


2002: “Year of The Norovirus”: 2002: “Year of The Norovirus” Accounts for 2/3 of all acute gastroenteritis (AGE) in the United States Causes 33% of hospitalizations and 7% of deaths due to AGE 23-25 million cases, 8% of population in U.S. Incidence of cases aboard cruise ships in 2002 was only ~ 0.025% of total cruise passengers


NorovirusCritical Characteristics: Norovirus Critical Characteristics Highly contagious Multiple modes of transmission Stabile in the environment Resistant to routine disinfection methods Asymptomatic infections Limited immunity


Norovirus Control: Norovirus Control Prevention Plan Surveillance Plan Response Plan


The Vessel Sanitation Program: The Vessel Sanitation Program Centers for Disease Control & Prevention Established in 1975 Minimize the risk of diarrheal outbreaks Assist the cruise industry in the development and implementation of environmental health programs


The Vessel Sanitation Program: The Vessel Sanitation Program Environmental Health Officers (EHO) Twice-yearly unannounced comprehensive food safety and environmental sanitation inspections of vessels with a foreign itinerary that call on a U.S. port and carry 13 or more passengers


The Vessel Sanitation Program: The Vessel Sanitation Program Ongoing surveillance of GI illness Conduction & coordination of outbreak investigations on affected vessels Food safety and environmental sanitation training seminars for vessel and shore operations management personnel


The Vessel Sanitation Program: The Vessel Sanitation Program Consultative services for reviewing plans for renovations and new construction Construction inspections at the shipyards and when the vessel makes its initial call at a U.S. port Dissemination of information to the public www.cdc.gov/nceh/vsp


VSP Inspections: VSP Inspections 100 point scoring system Score of 86 is considered satisfactory Storage, distribution and halogenation of water supply Storage, preparation and service of food Practices and personal hygiene of employees


VSP Inspections: VSP Inspections Equipment maintenance Dishwashing procedures Solid and liquid waste disposal Toilet and hand-washing facilities Pest and toxic substances control


VSP InspectionsReportable GI Illness: VSP Inspections Reportable GI Illness Diarrhea 3 or more episodes of loose stools in a 24 hour period or Vomiting plus one additional symptom One or more episodes of loose stools in a 24 hour period, or abdominal cramps, or headache, or muscle aches, or fever


VSP InspectionsDisease Surveillance & Reporting: VSP Inspections Disease Surveillance & Reporting Gastrointestinal Illness Log Anti-diarrheal Medications Log Gastrointestinal Illness Questionnaire 24 hour GI Illness Report 2% and 3% threshold GI Illness Reports Passenger and crew pre-boarding questionnaire for Norovirus symptoms


Prevention & Surveillance: Prevention & Surveillance NOROVIRUS AWARENESS Shipboard Sanitation Food, water, air Living quarters Public areas Waste disposal and pest control Disease surveillance and reporting by the shipboard medical staff


Norovirus Response Plan: Norovirus Response Plan Isolation Containment Disinfection Investigation Information/Education


Isolation: Isolation Confine infected crew and passengers to quarters until 3 days after cessation of symptoms or disembark them from the ship for that period Consider relocating unaffected cabin mates Provide instruction on appropriate personal hygiene, especially handwashing


Natural History of Human Calicivirus Infection:A Prospective Cohort StudyB Rockx; CID 2002, 35: 246-53: Natural History of Human Calicivirus Infection: A Prospective Cohort Study B Rockx; CID 2002, 35: 246-53 99 people infected with Norovirus Viral Shedding (via RT-PCR): Day 1 78% Day 8 45% Day 15 35% Day 22 26%


Containment: Containment Restrict access to soiled/contaminated areas until cleaned and disinfected Utilize specially trained and equipped “Hit Squads” or “SWAT Teams” for vomitus or diarrhea contamination incidents


NorovirusSpecial Weapons and Tactics: Norovirus Special Weapons and Tactics Covered 2½-5 gallon SWAT bucket Gloves, mask, gown, safety glasses Disinfectant in 1 liter/quart spray bottle Absorbent powder or gel Paper towels / disposable rags Alcohol-based hand sanitizer RED plastic biohazard bags


NorovirusSpecial Weapons and Tactics: Norovirus Special Weapons and Tactics Cordon off the contaminated area Spray disinfectant directly onto gross contaminants (vomitus or stool) Cover area with paper towels or rags for the disinfectant contact/dwell time of 5-10 minutes Clean surface of gross contaminants


NorovirusSpecial Weapons and Tactics: Norovirus Special Weapons and Tactics Apply disinfectant to the soiled surface with a 5-10 minute dwell time or let air dry Dispose of vomitus/stool, contaminated rags, paper towels, gloves, gown, mask, etc. in a RED plastic biohazard bag Clean hands with soap & water and/or an alcohol-based hand sanitizer


NorovirusSpecial Weapons and Tactics: Norovirus Special Weapons and Tactics Open the room to outside air Soiled carpets and upholstery can be steam cleaned after the chemical disinfection Air dry rugs and furniture in the sunlight


Containment: Containment Provide medical evaluation for those with active vomiting or diarrhea in an area of the clinic away from non-afflicted patients or in their cabins Adhere to universal precaution protocols (gloves, gown, mask) when providing medical care to acutely ill patients Waive charges for medical services


Containment: Containment Promptly bag & clean soiled linens or dispose of them as hazardous waste Advise against the use of public restrooms Halt inter-ship crew transfers


Containment: Containment Remove any potentially contaminated food, beverages and ice from service Close self-serve buffet lines or frequently change the serving utensils or change to a served buffet line


Disinfectants for Norovirus: Disinfectants for Norovirus The Norovirus cannot be grown in culture Efficacy testing of disinfectants for Norovirus is done using a surrogate virus, typically the feline calicivirus (FCV), a similar non-enveloped ssRNA virus


Slide46: DISINFECTANT LEVEL FOR VARIOUS PATHOGENS


Inactivation of Feline Calicivirus, a Norwalk Virus Surrogate; JC Doultree; J Hosp Infect 1999, 41:51-57: Inactivation of Feline Calicivirus, a Norwalk Virus Surrogate; JC Doultree; J Hosp Infect 1999, 41:51-57 Effective disinfection agents Glutaraldehyde 0.5% Iodine 0.8% Hypochlorite 1000 ppm (freshly reconstituted) Household bleach required 5000 ppm Ineffective disinfection agents QUAT 1:10 Ethanol 75% Anionic detergent 1%


Inactivation of Feline Calicivirus, a Norwalk Virus Surrogate; JC Doultree; J Hosp Infect 1999, 41:51-57: Inactivation of Feline Calicivirus, a Norwalk Virus Surrogate; JC Doultree; J Hosp Infect 1999, 41:51-57 Heat inactivation of FCV 56°C for 60 minutes, complete inactivation 70°C for 3 minutes, 6.5 log10 reduction 70°C for 5 minutes, complete inactivation 100°C for 1 minute, complete inactivation


Inactivation of Feline Calicivirus, a Norwalk Virus Surrogate; JC Doultree; J Hosp Infect 1999, 41:51-57: Surface survival of dried FCV 4°C, > 60 days 20°C (RT), 21-28 days 37°C, less than 1 day Inactivation of Feline Calicivirus, a Norwalk Virus Surrogate; JC Doultree; J Hosp Infect 1999, 41:51-57


Efficacy of Commonly Used Disinfectants for the Inactivation of Calicivirus on Strawberry, Lettuce and Food Contact Surfaces; BR Gulati; J of Food Protection 2001, 64(9):1430-1434: Efficacy of Commonly Used Disinfectants for the Inactivation of Calicivirus on Strawberry, Lettuce and Food Contact Surfaces; BR Gulati; J of Food Protection 2001, 64(9):1430-1434 Phenolic compounds at 2-4 times the recommended concentration completely inactivated FCV on contact surfaces Hypochlorite (liquid bleach) 5000 ppm was needed to inactivate FCV QUATS were ineffective Effective when 2% sodium bicarbonate added


Efficacy of Commonly Used Disinfectants for the Inactivation of Calicivirus on Strawberry, Lettuce and Food Contact Surfaces; BR Gulati; J of Food Protection 2001, 64(9):1430-1434: Efficacy of Commonly Used Disinfectants for the Inactivation of Calicivirus on Strawberry, Lettuce and Food Contact Surfaces; BR Gulati; J of Food Protection 2001, 64(9):1430-1434 Effective sanitizers on FCV contaminated strawberries and lettuce 15% peroxyacetic acid + 11% hydrogen peroxide at 4X normal concentration Hypochlorite (liquid bleach) at 5000 ppm Water alone produced a 2 log10 reduction


Disinfectants for Norovirus: Disinfectants for Norovirus Consider: Efficacy Spectrum Versatility Ease of use Safety profile Cost


Disinfectants for Norovirus: Disinfectants for Norovirus When selecting a disinfectant, it’s important to consider the product’s entire formulation since there may be significant disinfectant action synergism produced by the specific combination of ingredients.


Disinfectants for Norovirus: Disinfectants for Norovirus Accelerated Hydrogen Peroxide (AHP) Chlorine dioxide + QUAT (Cryocide 20) Hypochlorite (bleach) Parachlorometaxylenol (EcoTru®) Peroxomonosulphate (Virkon®) Phenols (Mikro-Bac II®, Mikro-Bac 3®)


AcceleratedHydrogen Peroxide™: Accelerated Hydrogen Peroxide™ AHP 0.5% hydrogen peroxide solution Broad spectrum biocide Cleans and disinfects Concentrate, wet-wipes and RTU liquid


AcceleratedHydrogen Peroxide™: Accelerated Hydrogen Peroxide™ Non-toxic in RTU form Environmentally safe 5 minute dwell time 24 month shelf life May leave an easily removed, non-toxic surfactant residue on some surfaces


Chlorine Dioxide/QUAT: Chlorine Dioxide/QUAT CRYOCIDE 20TM Stabilized ClO2 (0.75%) plus twin chain QUAT solution ClO2 is a strong oxidizing agent Broad spectrum biocide Reportedly effective in several UK and European hotel Norovirus outbreaks


Chlorine Dioxide/QUAT: Chlorine Dioxide/QUAT Wet fog and spray/wipe disinfection Use full strength or a 1:4 dilution 12 month shelf life (dated at plant)


Chlorine Dioxide/QUAT: Chlorine Dioxide/QUAT Effective as a fogging agent with a 30 minute dwell time Safe with most fabrics Non-corrosive May be mildly irritating to skin & eyes Avoid mixing with acids or chlorine Can promote toxic ClO2 gas formation


Hypochlorite (bleach): Hypochlorite (bleach) Broad spectrum biocide Inexpensive and readily available Use freshly prepared (daily) solution reconstituted from a dry hypochlorite compound to ensure the 1000 ppm effective concentration required for Norovirus


Hypochlorite (bleach): Hypochlorite (bleach) Organic debris reduces its effectiveness Cleaning of surface required prior to disinfection Used mainly on hard, non-porous surfaces Damaging to many textiles Corrosive to metals


Hypochlorite (bleach): Hypochlorite (bleach) May produce toxic chlorine gas if combined with certain other compounds Can be irritating to skin, eyes, mucous membranes and lungs (fumes) The gold (“plated”) standard for Norovirus disinfection


Parachlorometaxylenol (PCMX): Parachlorometaxylenol (PCMX) EcoTru® (EnviroSystems, Inc.) 0.20% parachlorometaxylenol Broad spectrum biocide Cleans and disinfects Leaves no residue Non-staining RTU liquid and wipes 18 month shelf life


Parachlorometaxylenol (PCMX): Parachlorometaxylenol (PCMX) Non-toxic (EPA Tox Category IV) No cautions No oral, dermal or inhalation toxicity No eye or skin irritation Hypoallergenic Biodegradable Non-corrosive Approved for use on aircraft


Parachlorometaxylenol (PCMX): Parachlorometaxylenol (PCMX) Nano-emulsion of charged spheres Efficacy against Norovirus 30 minute dwell time Spray and air dry Fogging Cold Electrostatic


Peroxomonosulphate : Peroxomonosulphate Virkon® (Antec International) Broad spectrum disinfection Six synergistic biocides ~1000 ppm free chlorine in solution Powder form Non-toxic in prepared 1% or 2% solution Biodegradable


Peroxomonosulphate: Peroxomonosulphate Proven efficacy (as a 2% solution) on carpet material against FCV, a Norovirus surrogate May leave a fine film on some surfaces Acid sensitive surfaces require rinsing Granite, marble Aluminum, brass, copper 3 year shelf life (powder) 7 days mixed solution


Phenols: Phenols Mikro-Bac II®, Mikro-Bac 3® o-phenylphenol, o-benzyl-p-chlorophenol Liquid concentrate Cleans & disinfects Dilute concentrate with water 1:128 Consistent with the concentration reported to be effective for the disinfection of FCV as a Norovirus surrogate (Gulati; JFP 2001)


Phenols: Phenols Phenols should not be used in food preparation/food service areas or in areas where infants and young children might be exposed to the solution or its residue Phenols now have very limited use in health care facilities These restrictions are due to the toxicity of phenols to various organ systems


Phenols: Phenols Potential toxicity from o-phenylphenol, o-benzyl-p-chlorophenol and ethylene glycol (anti-freeze) Skin, brain, kidneys, liver, lungs O-phenylphenol is listed as a carcinogen Ethylene glycol is listed as a teratogen Hazardous to the aquatic environment


Disinfectants for Norovirus: Disinfectants for Norovirus To make an informed choice of disinfectants: Request/demand company and independent testing data from the manufacturer or distributor that supports their efficacy claims against FCV/Norovirus Test the disinfectant for adverse effects on your own ships’ environmental surfaces


Fogging: Fogging Applies small droplets of disinfectants to the air and environmental surfaces Rapid environmental surface coverage Effective for disinfection of horizontal surfaces and air but not vertical surfaces, under surfaces, or shadowed areas Cold vs. thermal vs. electrostatic


Major Uses for Fogging: Major Uses for Fogging Livestock pens/barns Food processing plants Usually preceded by surface cleaning and spray disinfection Reduces airborne microbial contamination and applies disinfectants to surfaces 15-30 minutes of active fogging 45-60 minutes for fog to settle and air to clear


Fogging: Fogging Most health authorities do not recommend the use of fogging in healthcare facilities Efficacy vs. spray & wipe disinfection Question need for full surface disinfection Logistics – Where do we put the patients? Potential adverse reactions of already ill people to the fogging agents


Fogging: Fogging Infrequently used in hotels, cruise ships, trains, tour buses, airliners Anecdotal reports indicate that fogging may be a useful mode of disinfection for Norovirus outbreaks aboard ship as well as in shoreside hotels.


Fogging Aboard Ship: Fogging Aboard Ship Should be considered an adjunct to thorough surface cleaning and disinfection Allows for supplemental disinfection of known and potentially contaminated surfaces Soft surface coverage – furniture, drapes, carpets, wall coverings Fog cabin for about 1 minute Let stand for at least 1 hour Open room to outside air if possible


Disinfection: Disinfection Institute enhanced food preparation and food service environmental surface disinfection procedures Apply hypochlorite (bleach) 1000 ppm and then rinse with potable water The usual 200 ppm “no-rinse” hypochlorite solution is not effective against Norovirus


Disinfection: Disinfection Restaurants Bars, lounges Showrooms Casinos Game rooms Library All passenger and crew public areas All passenger and crew cabins


Disinfection: Disinfection Consider any and all heavy hand contact surfaces to be contaminated Door handles, push plates Railings, elevator buttons Telephones, keyboards Pens, pencils Tables, counters Casino chips, cards, slot machines Sports equipment Etc., etc., etc.


Disinfection: Disinfection Public restrooms Stall doors and latches Toilet seats and handles Faucets Towel dispensers Cabin bathrooms


Disinfection: Disinfection Indoor and outdoor facilities Lounge chairs Swimming pools Hot tubs Gymnasium Children’s areas


Disinfection: Disinfection Steam cleaning Soiled carpets and furniture Must reach 70°C for 5 minutes at the contaminated surface to be effective against FCV/Norovirus Consider chemical disinfection of soiled areas prior to steam cleaning


Investigation: Investigation Food intake history (72 hrs prior to illness) Passive and active surveillance surveys Identification of potential index case(s) Collection of stool, vomitus and blood samples for testing Development of epidemic curves


Norovirus Epidemic Curve: Norovirus Epidemic Curve


Information/Education: Information/Education Alert passengers and crew of any outbreak Tell them what Norovirus is and how it is transmitted Advise them to seek medical evaluation for symptoms of vomiting and/or diarrhea If ill, strictly follow the isolation procedures Provide instructions for proper hand hygiene


Hand Hygiene: Hand Hygiene Contaminated hands are probably the single most common vector for the spread of Norovirus Stay Healthy–Wash Your Hands


Hand Hygiene: Hand Hygiene Proper hand hygiene practiced by a majority of passengers and crew members could significantly decrease the incidence and extent of Norovirus outbreaks aboard cruise ships Clean Hands are Healthy Hands


CDCU.S. Centers for Disease Control and Prevention: CDC U.S. Centers for Disease Control and Prevention “Handwashing is the single most important procedure for preventing the spread of infection.”


APICAssociation for Professionals in Infection Control and Epidemiology: APIC Association for Professionals in Infection Control and Epidemiology “Handwashing causes a significant reduction in the carriage of potential pathogens on the hands.”


Handwashing and Respiratory Illness Among Young Adults in Military TrainingMA Ryan; AJPM 2001, 21(2): 79-83: Handwashing and Respiratory Illness Among Young Adults in Military Training MA Ryan; AJPM 2001, 21(2): 79-83 ~90% attack rate for URI in 1996 Operation Stop Cough 1997 through 1998 Ordered to wash hands 5 times/day Incidence of URI decreased by 45%


Hand Hygiene: Hand Hygiene Can help to break the “recontamination cycle”


Basic Handwashing Procedure: Basic Handwashing Procedure Wet hands with water Apply soap Scrub hands together vigorously for at least 15 seconds Rinse with running water Dry (paper towel or blow dryer) Turn off faucet with paper towel


Efficacy of Handwashingfor FCV/Norovirus: Efficacy of Handwashing for FCV/Norovirus Running water ~ 2 log10 (99%) reduction Soap & water ~ 3 log10 (99.9%) reduction Antibacterial soaps offer no significant increased benefit for FCV/Norovirus FRICTION & FLOW


Alcohol-based Hand Sanitizers: Alcohol-based Hand Sanitizers A product must provide at least a 2 log10 (99%) reduction in pathogens to be considered an effective hand sanitizer


Efficacy ofAlcohol-based Hand Sanitizers: Efficacy of Alcohol-based Hand Sanitizers Dependent upon the specific agent, concentration and contact time ? n-propanol > ethanol > isopropanol ? Liquid > Gel > Foam 60-95% concentration


Efficacy ofAlcohol-based Hand Sanitizers: Efficacy of Alcohol-based Hand Sanitizers Amount for a 10-15 second contact time 1 ml (¾ inch diameter/nickel size of gel) Amount for a 20-30 second contact time 2 ml (1 inch diameter/quarter size of gel)


Efficacy ofAlcohol-based Hand Sanitizers: Efficacy of Alcohol-based Hand Sanitizers Provide an overall 3-4 log10 (99.9-99.99%) reduction in bacterial and viral pathogens with a contact time of 15 seconds Non-enveloped viruses are more resistant and require an extended contact time FCV/Norovirus are reduced by only 1-2 log10 (90-99%) with a 30 second contact time


Hand Hygiene: Hand Hygiene Handwashing is especially important before eating and after using the restroom In Norovirus outbreaks, alcohol-based hand sanitizers should be considered an adjunct to handwashing and not a replacement Clean Hands in Just a Minute


Handwashing vs. Sanitizers: Handwashing vs. Sanitizers Handwashing Hands visibly soiled After contact with bodily fluids Before eating After using the restroom Sanitizers No visible soiling When soap & water are not available Between handwashings To supplement hand-washing


Promotion ofProper Hand Hygiene: Promotion of Proper Hand Hygiene Formal education to all crew during their sign-on orientation and via crew TV Notices to all passengers in their stateroom information folders Instructional signs in all public restrooms and private bathrooms Don’t Get Caught DIRTY HANDED! www.washup.org


Summary: Summary Norovirus is a ubiquitous and highly contagious gastrointestinal pathogen Enhanced sanitation procedures are necessary to prevent and control Norovirus outbreaks Proper handwashing techniques can have a significant impact on the spread of Norovirus infection


For additional info, contact:: For additional info, contact: Robert E. Wheeler, MD, FACEP Voyager Medical Seminars 9 Corduroy Road Amherst, NH 03031-2724 603-672-5775 Voice/Fax vms@adelphia.net www.vms4csm.com