Norovirus – Canada
In March 18, 2022, health officials in British Columbia had warned the public about a spike in cases of norovirus linked to eating raw B.C. oysters. 50 people had presented with acute gastrointestinal illness after eating the shellfish raw.
Symptoms of norovirus can include nausea, cramping, chills, fever, stomach pains, diarrhea and vomiting, and generally occur within 12-48 hours of consumption of affected shellfish. The virus can be killed by cooking oysters to an internal temperature of 90 C (194 F), for 90 seconds before eating.
Photo: Norovirus particles electron micrograph.
Norovirus, sometimes referred to as the winter vomiting bug, is the most common cause of gastroenteritis.
Infection is characterized by non-bloody diarrhea, vomiting, and stomach pain. Fever or headaches may also occur. Symptoms usually develop 12 to 48 hours after being exposed, and recovery typically occurs within 1 to 3 days.
This may be through contaminated food or water or person-to-person contact. Risk factors include unsanitary food preparation and sharing close quarters.
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