Norovirus cases on the rise in Minnesota ,What Is Norovirus And What Are Its Symptoms?

Norovirus cases have surged in Minnesota, with health officials reporting over 40 outbreaks this December, nearly double the usual incidence for this time of year . Norovirus is a highly contagious virus often referred to as the "stomach flu," though it is distinct from influenza. It is recognized as the leading cause of foodborne illness in the state, highlighting its significant public health implications. The virus spreads easily through contaminated food, surfaces, and close contact with infected individuals .

The highly contagious infection is the leading cause of foodborne illness and causes sudden vomiting and diarrhea. Other symptoms include nausea, stomach pain, body ache, headache and fever. There is no medication to treat it.

Norovirus, commonly referred to as "stomach flu," "stomach bug," or the "winter vomiting bug," is a highly contagious seasonal illness that leads to gastrointestinal symptoms. It is the leading cause of vomiting, diarrhea, and foodborne illnesses in the country.

The virus spreads when tiny particles of infected feces enter the body through the mouth, often through direct contact with an infected person, touching contaminated surfaces, or consuming tainted food or drinks.

The symptoms associated with norovirus infection can be quite severe and include vomiting, diarrhea, stomach cramps, nausea, headaches, and sometimes fever or chills . Typically lasting between one to three days, these symptoms can lead to dehydration—a serious concern for vulnerable populations such as young children and the elderly. Importantly, while there is no specific antiviral treatment for norovirus infections, maintaining hydration and rest are crucial components of recovery.

The CDC says people should wash their hands after using the toilet or changing diapers as well as when eating, preparing or handling food.

To prevent contamination from food, make sure fruits and vegetables are washed, and that shellfish is cooked to at least an internal temperature of 145 F.

To mitigate the risk of contracting norovirus during this outbreak period in Minnesota, public health officials emphasize preventive measures. These include thorough handwashing with soap and water—hand sanitizers are deemed ineffective against this virus—disinfecting surfaces that may be contaminated after an episode of vomiting or diarrhea , and avoiding food preparation when symptomatic. By adhering to these guidelines and remaining vigilant about hygiene practices during outbreaks like this one, individuals can significantly reduce their risk of infection.

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Sarah H

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