TinLizzy90
Mouseketeer
- Joined
- Dec 20, 2004
- Messages
- 171
Some stuff I pulled - basically, bleach for surfaces, aggresive soap and water handwashing for people.
"Norovirus is rapidly killed by chlorine-based disinfectants, but because the virus particle does not have a lipid envelope, it is less susceptible to alcohols and detergents.
Prevention of foodborne norovirus disease is based on the provision of safe food and water. Noroviruses are relatively resistant to environmental challenge: they are able to survive freezing, temperatures as high as 60°C, and have even been associated with illness after being steamed in shellfish. Moreover, noroviruses can survive in up to 10 ppm chlorine, well in excess of levels routinely present in public water systems.
Despite these features, it is likely that relatively simple measures, such as correct handling of cold foods, strict hand washing after using the bathroom and before handling food items, and paid sick leave, may substantially reduce foodborne transmission of noroviruses.
Prevention of norovirus disease spread via droplets from vomitus (person to person transmission) should focus on methods to limit transmission including isolation precautions (e.g., cohort sick patients in a healthcare facility) and environmental disinfection.
Quaternary ammonium compounds are often used for sanitizing food preparation surfaces or disinfecting large surfaces (e.g., countertops and floors). However, because noroviruses are non-enveloped virus particles, most quaternary ammonium compounds (which act by disrupting viral envelopes) do not have significant activity against them.
Phenolic-based disinfectants (lysol) have been shown to be active against noroviruses in the laboratory. However, this activity may require concentrations 2- to 4-fold higher than manufacturer recommendations for routine use.
Heat disinfection (i.e., pasteurization to 60°C (140°F)) has been suggested, and used successfully under laboratory conditions, for items that cannot be subjected to chemical disinfectants such as chlorine bleach."
"Norovirus is rapidly killed by chlorine-based disinfectants, but because the virus particle does not have a lipid envelope, it is less susceptible to alcohols and detergents.
Prevention of foodborne norovirus disease is based on the provision of safe food and water. Noroviruses are relatively resistant to environmental challenge: they are able to survive freezing, temperatures as high as 60°C, and have even been associated with illness after being steamed in shellfish. Moreover, noroviruses can survive in up to 10 ppm chlorine, well in excess of levels routinely present in public water systems.
Despite these features, it is likely that relatively simple measures, such as correct handling of cold foods, strict hand washing after using the bathroom and before handling food items, and paid sick leave, may substantially reduce foodborne transmission of noroviruses.
Prevention of norovirus disease spread via droplets from vomitus (person to person transmission) should focus on methods to limit transmission including isolation precautions (e.g., cohort sick patients in a healthcare facility) and environmental disinfection.
Quaternary ammonium compounds are often used for sanitizing food preparation surfaces or disinfecting large surfaces (e.g., countertops and floors). However, because noroviruses are non-enveloped virus particles, most quaternary ammonium compounds (which act by disrupting viral envelopes) do not have significant activity against them.
Phenolic-based disinfectants (lysol) have been shown to be active against noroviruses in the laboratory. However, this activity may require concentrations 2- to 4-fold higher than manufacturer recommendations for routine use.
Heat disinfection (i.e., pasteurization to 60°C (140°F)) has been suggested, and used successfully under laboratory conditions, for items that cannot be subjected to chemical disinfectants such as chlorine bleach."
We were there 12/6-12/13 and enjoyed many adult beverages. Didn't get sick at all.
