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Virus and Food-Borne Illness
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A highly contagious stomach virus may be to blame for causing illness in close to 400 customers who ate at an Olive Garden restaurant in Indianapolis. Health officials say the cause of the infection is thought to be a norovirus, which is sometimes found in nursing homes, cruise ships, and hospitals.
Norovirus is the most common cause of non-bacterial digestive tract infections in the US. Symptoms of infection include stomach pain, vomiting, and feeling weak or lethargic. The CDC estimates there are about 325,000 hospitalizations each year from food-borne illness and about 5,000 deaths.
The virus spreads by direct contact. This can happen from person-to-person contact, or from ingestion of food or water that has been contaminated. The virus has been cultured from the stools of Olive Garden workers and a patron.
This latest outbreak serves as a reminder that even at home simple precautions should be taken to prevent food-borne illness from ruining your holiday. It is recommended that food be refrigerated within two hours of being at room temperature. Don’t eat food if you believe it isn’t being served or stored properly, and be particularly cautious around buffets. Many foods, such as deli meats, seafood, and items made from dairy products need to be kept chilled.
When preparing food, keep countertops and other surfaces clean with hot water and detergent or bleach after preparing any raw meat. Avoid using the same utensils and cutting board for meats and raw vegetables, and be sure meat is properly cooked by using a meat thermometer. Finally, wash your hands thoroughly before you start preparing food and after every interruption.
It might take a little extra work and planning, but remember, protecting against food-borne illness is worth the effort. After all, you don’t want your holidays to be too memorable!
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