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Every year, there are many incidents of norovirus food poisoning, mainly in winter. Because norovirus is highly contagious, it is important to prevent food poisoning by practicing measures that safeguard against it.
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| ◎Infection Route |
- When an infected person prepares food, the virus is transferred to the food and the person who eats the food becomes infected.
- Eating contaminated bivalves, such as oysters and clams, that are raw or insufficiently cooked
- The virus can be passed from person to person through an infected person’s stool or vomit.
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◎Keys to Prevent Infection
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1. Wash Your Hands
Wash your hands carefully with soap after using the toilet and before cooking.
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2. Cook Food Thoroughly
Be sure that the food you are cooking reaches a sufficient temperature, particularly if you are preparing shellfish such as oysters and clams.
(Cook for one minute at a core temperature of 85°C [185°F].)
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3. Practice Good Hygiene
After using cooking utensils, be sure to disinfect them in boiling water or with sodium hypochlorite (sodium chlorite bleach).
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4. Dispose of Vomit/Excrement Properly
When cleaning up and disposing of vomit or excrement, wear gloves, a mask, and an apron. Place the vomit or excrement along with the paper towels (or whatever was used to wipe it up) in a plastic bag before throwing them away. After disposal, open the window to ventilate the area.
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| Inquiries: |
Food Sanitation Section, Sanitation Division (Annex 2, 3F)
Tel: 03-5273-3827 (in Japanese) |
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 December 15, 2011 |
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