When winter arrives, the time spent indoors is relatively higher, and therefore there is a risk of Norovirus infection. If you find severe diarrhea and vomiting symptoms lasting for 1 to 2 days, this is probably a sign. It is a common type of acute gastroenteritis, usually passed through food and water, causing mass infection. However, people don’t need to worry too much. Norovirus generally comes fast and goes fast. The symptoms or Norovirus are as follows:

Diarrhea and Vomiting can be caused by Norovirus

Norovirus, results similar to food poisoning can causes inflammation of the stomach and intestines. The symptoms include nausea, stomach pain, diarrhea, vomiting, fever, chills, headache, and soreness. The incubation period is between 12 and 48 hours.

If there is repeated diarrhea and vomiting, it may cause dehydration, especially for the elderly and children.

Highly Infectious

As long as people are at large, such as hospitals, nursing homes, schools, cruise ships, sports events, and such, the Norovirus can quickly cause human infection without the influence of high and low temperatures and disinfection of environments. In addition, there is more than one type of virus, and because of its highly infectious nature, hand contact, shared tableware, droplets, including eating raw food infected, such as oysters and vegetables, or touching dirty diapers, it is possible for this virus to be quickly spread.

3 Days of observation  the change of symptoms

So far, there are no vaccines and medical methods to avoid Norovirus. For most people, being hydrated, eating easily digestible food, isolation and rest at home can gradually get rid of the disease. And within a few days, they can be completely healed.

If the condition does not improve after 3 days, or if there are unknown symptoms, consult a doctor immediately. To avoid infection, do not contact the people before the symptoms are lifted and stay hygienic. Patients with acute gastroenteritis, please refrain from cooking for the time being to avoid spreading germs during food handling.

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