Syedali mallikar
Norovirus is a group of viruses that cause acute gastroenteritis, characterized by inflammation of the stomach and intestines.
First identified in Norwalk, Ohio, in 1968, norovirus has since been recognized as the leading cause of foodborne illness globally. The virus has multiple genogroups, with GI, GII, and GIV being the most common in human infections.
Health benefits
– Nausea and Vomiting: Often sudden and severe. – Diarrhea: Watery, non-bloody diarrhea is a hallmark of the infection. – Abdominal Pain and Cramps: Caused by intestinal inflammation. – Fever and Chills: Mild fever and body aches are common. – Fatigue and Malaise: General weakness due to dehydration and electrolyte imbalance.
Direct Person-to-Person Contact Contaminated Food and Water Surface Contamination Aerosolized Particles
– Low Infectious Dose: As few as 18 viral particles can cause illness. – Environmental Resilience: The virus can survive extreme temperatures and common disinfectants. – Prolonged Shedding: Infected individuals can shed the virus in their feces for weeks, even after symptoms resolve. – Asymptomatic Carriers: Some people can carry and spread the virus without showing symptoms.
1. Public Health: Norovirus is responsible for nearly 685 million cases of acute gastroenteritis annually, resulting in about 200,000 deaths worldwide, primarily in low-income countries. 2. Economic Costs: Outbreaks in healthcare settings, schools, and businesses lead to lost productivity, increased healthcare costs, and the need for extensive cleaning and sanitation. 3. Healthcare Burden: Hospitals and clinics often face an influx of patients during outbreaks, straining resources and increasing the risk of nosocomial infections.
Preventing norovirus requires a multi-faceted approach, as no specific treatment or vaccine exists.