have previously discussed
the implications of the
Avian Flu, caused by viral
contamination and transmission
and its significant implication
on our industry (HOTEL
F&B EXECUTIVE,
September/October 2006).
And there is another group of
viruses that challenge our
industry and cause illness.
Noroviruses, named after the
original strain that caused an outbreak
in a school in Norwalk,
Ohio, in 1968, cause gastroenteritis.
We see illness caused by
this group in cruise ships, nursing
homes, schools, hotels, and
restaurants, environments
where individuals interact in
high-density gatherings. The
virus is spread through food and
water and ingestion of viral particles,
which are aerosolized.
Viruses do not reproduce in
food. An infective dose is estimated
to be in the range of
10–100 particles.Norovirus is not spread through the respiratory tract
and must be ingested.
Persons with symptoms (starting 24–48 hours
after ingestion and usually lasting 1–2 days) start
shedding viral particles. This may continue for up to
two weeks, but research suggests that particles
shed after 72 hours may be less infective. This is
why health departments suggest that employees
exhibiting symptoms not report to work for at least
72 hours after the symptoms are no longer present.
Environmental transmission of the virus to noninfected
persons via contaminated surfaces—
foods, hands, floors, walls, toilet fixtures, furniture,
and wallpaper—is a concern. These surfaces can
act as the vehicle of transmission, making it difficult
to stop the spread of the infective agent and
may continue for days or weeks if proper control
measures are not put into place and decontamination
is not done correctly.
Let’s review. We have a biological
contaminant. Infected
persons may experience
vomiting and diarrhea that is
uncontrollable, and these
activities place billions of
active particles in the local
environment. These persons
may not show symptoms
but continue to shed infective
viral units. The virus can
cause illness 24–48 hours
after ingestion of a very low
dose (compared with the
numbers being shed by one
individual) and stays active
for days, if not weeks, on
surfaces.
CONTROLS & PRACTICES
- Appropriate personal hygiene is critical. Use of a
nail brush and a double hand wash protocol,
minimizes transmission.
- Organizational cultures that support reporting of
symptoms are critical. Employees with symptoms
should not report to work. Each operation must
determine an equitable set of policies to let
employees be rewarded (pay, comp. time, etc.) for
doing what is in the best interest of the organization.
There is a good return on investment for minimizing
the risk of this type of outbreak and associated
down time, negative “PR,” and potential
court costs.
- Since transmission of this type of organism
comes from many areas, good communication
between rooms division and F&B is crucial.
Develop a clear set of cleaning and sanitizing procedures.
Isolation is critical for all personnel and
tools used for cleaning and sanitizing. Restrict
access to the area and be conscious of contamination
on shoes and related transmission.
Cleaning and sanitizing the area without infecting
the workers involved in the process requires careful
planning and training.
- Frequent restroom audits/inspections for both
public and employee areas are important. These
areas must be isolated if there are major contaminants
found. Can you lock out guests and employees
from a restroom (or any space) and put appropriate
signage in place rapidly?
- Review sanitizers and confirm they are effective
against Norovirus. Review with staff the proper
application methods (how do you sanitize a carpet?)
and contact times. Most are not effective
against Norovirus in their normal concentration.
Higher concentrations needed for effective kill
may be corrosive.
- Clean and sanitize a wide area around the main “event”. A zone with a 25-foot radius is recommended
by some experts.
With Norovirus, the best thing is to minimize the
presence of the virus in the operation. Given the volume
of guests we serve and the potential of high
concentrations of guests in confined spaces, the
potential for this viral group to find its way into operations
in considerable. We must attempt to control
the threat from within, the symptomatic employee
and the potential for spreading the infection to
guests and other employees.
REFERENCES
For more insight into the subject of
Noroviruses see:
Norm Faiola, Ph.D., associate dean and associate professor, Department
of Nutrition and Hospitality Management, Syracuse University. Email Dr.
Faiola with questions or comments: nafaiola@syr.edu.
When
Viruses