Seven norovirus cases linked to three restaurants
SEVEN cases of norovirus identified in the island have been linked to three restaurants.
Following an announcement made last week that confirmed a cluster of four cases of norovirus, a number of islanders contacted Environmental Health to report symptoms.
These reports confirm a link to positive cases identified in the Petit Bistro, Octopus and La Nautique, all of which have undertaken deep cleans and have since reopened.
While there are seven known cases, no new cases have been identified since Saturday.
A Health & Social Care spokeswoman said if people have symptoms of norovirus they should isolate away from the rest of their household and not return to work or school until 48 hours after their the symptoms have stopped.
‘Symptoms of norovirus include vomiting, projectile vomiting, diarrhoea and fever,’ they explained.
‘Most people make a full recovery within a couple of days, but it can be dangerous for the very young, elderly people and those with underlying health conditions.’
Norovirus transmission can easily be reduced by simple measures such as:
regular hand-washing with soap and water and change your towels frequently. Alcohol hand gels do not kill norovirus.
staying at home if you are unwell, avoid cooking and helping prepare meals for others until 48 hours after symptoms have stopped.
not sending children to school or nursery if they have symptoms.
not returning to work or an educational establishment until you have been symptom free for 48 hours.
HSC hoped that the outbreak has now been contained.
However, anyone who thinks they may have symptoms should report them to the Office of Environmental Health and Pollution Regulation on 221161.
Anyone who has any symptoms and who is feeling very unwell should contact their GP.
Islanders are reminded that the most effective way to respond to an outbreak is to:
isolate infected individuals for up to 48 hours after their symptoms have stopped.
adopt good hygiene measures especially hand washing.
provide advice on food handling and ensure a high standard of cleaning and disinfection of the environment.
