Norwalk Blog|Your Blog About Norwalk
Dec
11
Lily Armstrong asked:
When you are at the grocery store looking for that perfect piece of meat for the barbeque, you will most likely choose the reddest and leanest cut. What you may not know is this: that red meat may have been altered for packaging and freshness appeal by using a form of carbon monoxide that helps hide spoilage.
How is carbon monoxide used in packaging meats?
The FDA approved the use of carbon monoxide for modified atmosphere packaging systems in the U.S. in 2004. This particular process replaces the oxygen in the meat package with carbon monoxide in order to extend the product’s shelf life from the normal 5 days to a dramatically increased 15 days. Low oxygen levels reduce spoilage.
For consumer appeal, the carbon monoxide is combined with myoglobin, a globular protein of 153 amino acids, to form carboxymyoglobin. This bright cherry red pigment is injected into most red meats, including pork. Not only does it enhance the meat’s color and freshness, but it also masks any discoloration from spoilage.
So where does that leave you, the consumer? Well, in the dark basically, as the FDA does not require that food processors indicate on the label their use of carbon monoxide in the product.
How can food poisoning be a factor?
Without the certainty of knowing how long the meat has been in circulation, carbon monoxide food poisoning becomes a potential health risk. In a petition to the FDA, Kalsec, a Michigan based food company stated, “The use of carbon monoxide deceives consumers and creates an unnecessary risk of food poisoning by enabling meat and ground beef to remain fresh-looking beyond the point at which typical color changes would indicate ageing or bacterial spoilage.”
Many countries such as Canada, Japan, Singapore, and the whole of the European Union have banned this particular packaging process as the risk of carbon monoxide food poisoning poses too great a threat. In extreme cases, ingesting the bacteria in spoiled food can be fatal for certain individuals. If this process is here to stay in the United States, then consumers should be made aware of which meats have undergone this method of packaging.
Types of carbon monoxide food poisoning
Carbon monoxide food poisoning is a health hazard not to be taken lightly. Below is a list of the most common bacterium and viral ailments that can be contracted through the ingestion of spoiled foods and meats:
Viruses: norwalk, rotavirus, hepatitis A
Bacteria: salmonellae, campylobacter, staphylococcus aureus, bacillus cereus, e-coli, traveler’s diarrhea, botulism, vibrio cholerae
Parasites: beaver fever, cryptosporidium
While negligent food handling, storage, and incorrect cooking procedures remain significant contributing causes of food poisoning, the fact that carbon monoxide is used in delaying the aged appearance of meat most probably changes how consumers handle it upon arriving home from the grocery store. Because the meat looks fresh, a person might choose not to freeze it, and opt to keep it in the fridge for a couple of days before cooking it. However, if the meat had already begun to spoil, and continues to spoil on the shelf in the fridge, it could become the cause of carbon monoxide food poisoning in your home.
GUZEK
When you are at the grocery store looking for that perfect piece of meat for the barbeque, you will most likely choose the reddest and leanest cut. What you may not know is this: that red meat may have been altered for packaging and freshness appeal by using a form of carbon monoxide that helps hide spoilage.
How is carbon monoxide used in packaging meats?
The FDA approved the use of carbon monoxide for modified atmosphere packaging systems in the U.S. in 2004. This particular process replaces the oxygen in the meat package with carbon monoxide in order to extend the product’s shelf life from the normal 5 days to a dramatically increased 15 days. Low oxygen levels reduce spoilage.
For consumer appeal, the carbon monoxide is combined with myoglobin, a globular protein of 153 amino acids, to form carboxymyoglobin. This bright cherry red pigment is injected into most red meats, including pork. Not only does it enhance the meat’s color and freshness, but it also masks any discoloration from spoilage.
So where does that leave you, the consumer? Well, in the dark basically, as the FDA does not require that food processors indicate on the label their use of carbon monoxide in the product.
How can food poisoning be a factor?
Without the certainty of knowing how long the meat has been in circulation, carbon monoxide food poisoning becomes a potential health risk. In a petition to the FDA, Kalsec, a Michigan based food company stated, “The use of carbon monoxide deceives consumers and creates an unnecessary risk of food poisoning by enabling meat and ground beef to remain fresh-looking beyond the point at which typical color changes would indicate ageing or bacterial spoilage.”
Many countries such as Canada, Japan, Singapore, and the whole of the European Union have banned this particular packaging process as the risk of carbon monoxide food poisoning poses too great a threat. In extreme cases, ingesting the bacteria in spoiled food can be fatal for certain individuals. If this process is here to stay in the United States, then consumers should be made aware of which meats have undergone this method of packaging.
Types of carbon monoxide food poisoning
Carbon monoxide food poisoning is a health hazard not to be taken lightly. Below is a list of the most common bacterium and viral ailments that can be contracted through the ingestion of spoiled foods and meats:
Viruses: norwalk, rotavirus, hepatitis A
Bacteria: salmonellae, campylobacter, staphylococcus aureus, bacillus cereus, e-coli, traveler’s diarrhea, botulism, vibrio cholerae
Parasites: beaver fever, cryptosporidium
While negligent food handling, storage, and incorrect cooking procedures remain significant contributing causes of food poisoning, the fact that carbon monoxide is used in delaying the aged appearance of meat most probably changes how consumers handle it upon arriving home from the grocery store. Because the meat looks fresh, a person might choose not to freeze it, and opt to keep it in the fridge for a couple of days before cooking it. However, if the meat had already begun to spoil, and continues to spoil on the shelf in the fridge, it could become the cause of carbon monoxide food poisoning in your home.
GUZEK
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Aug
12
Filed Under (Diseases And Conditions) by
Rachel Broune asked:
Diarrhea is a watery evacuation of the bowels, without blood.Passing frequent and loose stools that can be watery. Acute diarrhea goes away in a few weeks, and becomes chronic when it lasts longer than 4 weeks. Diarrhea is an infectious disease that affects the intestines and can result in dehydration and death. It is especially prevalent among children in developing countries. Diarrhea can cause dehydration rapidly in small infants and very young children. It can be treated with a mild infusion of meadowsweet, rosemary, and/or red raspberry. Uncontrolled, loose, and frequent bowel movements caused by diet, infection, medication, and irritation or inflammation of the intestine. Severe or prolonged diarrhea can lead to weight loss and malnutrition. People with diarrhea may pass more than a quart of stool a day. Acute diarrhea is a common problem that usually lasts 1 or 2 days and goes away on its own without special treatment.
Causes of Diarrhea
Bacterial infections. Several types of bacteria consumed through contaminated food or water can cause diarrhea. Common culprits include Campylobacter, Salmonella, Shigella, and Escherichia coli (E. coli).
Campylobacter bacteria: Infants and young adults are most commonly affected by these infections, especially during the summer. The bacteria are often found in raw and undercooked chicken.
Shigella bacteria: Shigella infection (called shigellosis) spreads easily in families, hospitals, and child-care centers. Kids 2 to 4 years old are the most likely to be infected.
Giardia parasite: Infection with Giardia (called giardiasis) is easily spread through child-care settings and contaminated water supplies, especially water parks and pools (the bacteria are resistant to chlorine treatment), children’s “touch tanks” in aquariums and museums, and contaminated streams or lakes.
Viral infections. Many viruses cause diarrhea, including rotavirus, Norwalk virus, cytomegalovirus, herpes simplex virus, and viral hepatitis.
Food intolerances. Some people are unable to digest food components such as artificial sweeteners and lactose—the sugar found in milk.
Parasites. Parasites can enter the body through food or water and settle in the digestive system. Parasites that cause diarrhea include Giardia lamblia, Entamoeba histolytica, and Cryptosporidium.
Intestinal diseases. Inflammatory bowel disease, colitis, Crohn’s disease, and celiac disease often lead to diarrhea.
Functional bowel disorders. Diarrhea can be a symptom of irritable bowel syndrome.
Treatment options for Diarrhea
Your body needs adequate levels of salts and electrolytes — minerals such as sodium and potassium — in order to maintain the electric currents that keep your heart beating. Disruption of your body’s fluid and mineral levels creates an electrolyte imbalance. Unless restored by replacing fluids and drinking an electrolyte mixture, this imbalance can be serious.
If a parasitic infection caused your diarrhea, prescription antibiotics may ease your symptoms. Antibiotics sometimes, but not always, help ease signs and symptoms of bacterial diarrhea. However, antibiotics won’t help viral diarrhea
If you have a mild case of diarrhea, you can just let it run its course, or you can treat it with an over-the-counter medicine.Common brand names include Pepto-Bismol, Imodium A-D and Kaopectate, which are available as liquids or tablets. Follow the instructions on the package.
Keep bathroom surfaces clean to help prevent the spread of infectious germs.
Wash fruits and vegetables thoroughly before eating, since food and water also can carry infectious germs.
Wash kitchen counters and cooking utensils thoroughly after they’ve been in contact with raw meat, especially poultry.
Refrigerate meats as soon as possible after bringing them home from the supermarket, and cook them until they’re no longer pink. After meals, refrigerate all leftovers as soon as possible.
Never drink from streams, springs, or lakes unless local health authorities have certified that the water is safe for drinking. In some developing countries, it may be safer to drink only bottled water and other drinks rather than water from a tap. Also, exercise caution when buying prepared foods from street vendors, especially if no local health agency oversees their operations.
Don’t wash pet cages or bowls in the same sink that you use to prepare family meals.
Keep pets’ feeding areas (especially those of reptiles) separate from family eating areas.
SHEDDEN
Diarrhea is a watery evacuation of the bowels, without blood.Passing frequent and loose stools that can be watery. Acute diarrhea goes away in a few weeks, and becomes chronic when it lasts longer than 4 weeks. Diarrhea is an infectious disease that affects the intestines and can result in dehydration and death. It is especially prevalent among children in developing countries. Diarrhea can cause dehydration rapidly in small infants and very young children. It can be treated with a mild infusion of meadowsweet, rosemary, and/or red raspberry. Uncontrolled, loose, and frequent bowel movements caused by diet, infection, medication, and irritation or inflammation of the intestine. Severe or prolonged diarrhea can lead to weight loss and malnutrition. People with diarrhea may pass more than a quart of stool a day. Acute diarrhea is a common problem that usually lasts 1 or 2 days and goes away on its own without special treatment.
Causes of Diarrhea
Bacterial infections. Several types of bacteria consumed through contaminated food or water can cause diarrhea. Common culprits include Campylobacter, Salmonella, Shigella, and Escherichia coli (E. coli).
Campylobacter bacteria: Infants and young adults are most commonly affected by these infections, especially during the summer. The bacteria are often found in raw and undercooked chicken.
Shigella bacteria: Shigella infection (called shigellosis) spreads easily in families, hospitals, and child-care centers. Kids 2 to 4 years old are the most likely to be infected.
Giardia parasite: Infection with Giardia (called giardiasis) is easily spread through child-care settings and contaminated water supplies, especially water parks and pools (the bacteria are resistant to chlorine treatment), children’s “touch tanks” in aquariums and museums, and contaminated streams or lakes.
Viral infections. Many viruses cause diarrhea, including rotavirus, Norwalk virus, cytomegalovirus, herpes simplex virus, and viral hepatitis.
Food intolerances. Some people are unable to digest food components such as artificial sweeteners and lactose—the sugar found in milk.
Parasites. Parasites can enter the body through food or water and settle in the digestive system. Parasites that cause diarrhea include Giardia lamblia, Entamoeba histolytica, and Cryptosporidium.
Intestinal diseases. Inflammatory bowel disease, colitis, Crohn’s disease, and celiac disease often lead to diarrhea.
Functional bowel disorders. Diarrhea can be a symptom of irritable bowel syndrome.
Treatment options for Diarrhea
Your body needs adequate levels of salts and electrolytes — minerals such as sodium and potassium — in order to maintain the electric currents that keep your heart beating. Disruption of your body’s fluid and mineral levels creates an electrolyte imbalance. Unless restored by replacing fluids and drinking an electrolyte mixture, this imbalance can be serious.
If a parasitic infection caused your diarrhea, prescription antibiotics may ease your symptoms. Antibiotics sometimes, but not always, help ease signs and symptoms of bacterial diarrhea. However, antibiotics won’t help viral diarrhea
If you have a mild case of diarrhea, you can just let it run its course, or you can treat it with an over-the-counter medicine.Common brand names include Pepto-Bismol, Imodium A-D and Kaopectate, which are available as liquids or tablets. Follow the instructions on the package.
Keep bathroom surfaces clean to help prevent the spread of infectious germs.
Wash fruits and vegetables thoroughly before eating, since food and water also can carry infectious germs.
Wash kitchen counters and cooking utensils thoroughly after they’ve been in contact with raw meat, especially poultry.
Refrigerate meats as soon as possible after bringing them home from the supermarket, and cook them until they’re no longer pink. After meals, refrigerate all leftovers as soon as possible.
Never drink from streams, springs, or lakes unless local health authorities have certified that the water is safe for drinking. In some developing countries, it may be safer to drink only bottled water and other drinks rather than water from a tap. Also, exercise caution when buying prepared foods from street vendors, especially if no local health agency oversees their operations.
Don’t wash pet cages or bowls in the same sink that you use to prepare family meals.
Keep pets’ feeding areas (especially those of reptiles) separate from family eating areas.
SHEDDEN
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Mar
26
Filed Under (Diseases And Conditions) by
peterhutch asked:
Gastrointestinal Virus are a group of viruses that cause “stomach virus,” “stomach flu,” or viral gastroenteritis. The viruses are considered highly contagious, often spread person to operson with as few as 10 particles sufficient to infect an individual. The viruses may survive at temperatures as low as freezing and as high as 60 degrees centigrade. Cases of viral gastroenteritis due to norovirus can be seen throughout the year.
Many different viruses can cause this condition, including rotaviruses, noroviruses, adenoviruses, type 40 or 41, sapoviruses, and astroviruses. Interestingly, many parents do not know that the virus is passed through saliva or *****. Make sure that sanitary practices are covered thoroughly with children and that they don’t put their mouth on objects (such as shopping cart handles) or put objects in their mouth (such as pens from school). It’s amazing what a breeding ground of unsanitary germs exist at school, birthday parties or other gatherings where children use the bathroom and do not wash their hands.
Each of a handful of viruses capable of causing gastroenteritis has its own season of activity and ideal setting in which to multiply, according to the CDC. For example, in the United States, rotavirus and astrovirus infections occur during the cooler months of the year of October through April. Norovirus, the one active in the Roanoke region, thrives on the kind of close human contact that is all the more common during the holiday season. Large gatherings that revolve around food and good cheer symbolized by hugs, handshakes and festive kisses on the cheek give the infectious microbes being shed by a sick or recovering person a chance to latch on somebody else.
The extremely uncomfortable symptoms of the bug expose themselves to those who are infected almost overnight. Someone who has this virus in his or her system will go to bed one night and feel completely normal and will wake up the next morning feeling terribly ill. However, these uncomfortable symptoms can disappear relatively quickly. “Someone touches something that has the virus on it, and the person touches his or her mouth without washing his or her hands first,” Harer said. “Often viruses are spread by touching the face, the eyes, nose and mouth.”
It is very difficult to specifically diagnose Norwalk infection as opposed to a variety of other illnesses. Since the disease goes away without treatment, it is not very important to establish the diagnosis in most instances. In addition, there are no specific treatments. On occasion, a patient becomes severely dehydrated and requires intravenous fluids. When people are infected with one of the Norwalk group of viruses, they become immune to re-infection. However, the immunity is directed only against the particular virus causing the infection, and the immunity is rather short-lived.
Gastrointestinal leishmaniasis in patients with human immunodeficiency virus infection and review 10 additional cases reported in the literature. All of the patients had CD4cell counts of
CARRUTHERS
Gastrointestinal Virus are a group of viruses that cause “stomach virus,” “stomach flu,” or viral gastroenteritis. The viruses are considered highly contagious, often spread person to operson with as few as 10 particles sufficient to infect an individual. The viruses may survive at temperatures as low as freezing and as high as 60 degrees centigrade. Cases of viral gastroenteritis due to norovirus can be seen throughout the year.
Many different viruses can cause this condition, including rotaviruses, noroviruses, adenoviruses, type 40 or 41, sapoviruses, and astroviruses. Interestingly, many parents do not know that the virus is passed through saliva or *****. Make sure that sanitary practices are covered thoroughly with children and that they don’t put their mouth on objects (such as shopping cart handles) or put objects in their mouth (such as pens from school). It’s amazing what a breeding ground of unsanitary germs exist at school, birthday parties or other gatherings where children use the bathroom and do not wash their hands.
Each of a handful of viruses capable of causing gastroenteritis has its own season of activity and ideal setting in which to multiply, according to the CDC. For example, in the United States, rotavirus and astrovirus infections occur during the cooler months of the year of October through April. Norovirus, the one active in the Roanoke region, thrives on the kind of close human contact that is all the more common during the holiday season. Large gatherings that revolve around food and good cheer symbolized by hugs, handshakes and festive kisses on the cheek give the infectious microbes being shed by a sick or recovering person a chance to latch on somebody else.
The extremely uncomfortable symptoms of the bug expose themselves to those who are infected almost overnight. Someone who has this virus in his or her system will go to bed one night and feel completely normal and will wake up the next morning feeling terribly ill. However, these uncomfortable symptoms can disappear relatively quickly. “Someone touches something that has the virus on it, and the person touches his or her mouth without washing his or her hands first,” Harer said. “Often viruses are spread by touching the face, the eyes, nose and mouth.”
It is very difficult to specifically diagnose Norwalk infection as opposed to a variety of other illnesses. Since the disease goes away without treatment, it is not very important to establish the diagnosis in most instances. In addition, there are no specific treatments. On occasion, a patient becomes severely dehydrated and requires intravenous fluids. When people are infected with one of the Norwalk group of viruses, they become immune to re-infection. However, the immunity is directed only against the particular virus causing the infection, and the immunity is rather short-lived.
Gastrointestinal leishmaniasis in patients with human immunodeficiency virus infection and review 10 additional cases reported in the literature. All of the patients had CD4cell counts of
CARRUTHERS
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Feb
08
Filed Under (Diseases And Conditions) by
Junji Takano asked:
Other common name(s): norovirus, tummy flu, calicivirus
Family name(s): Caliciviridae
What is Norwalk Virus?
Norwalk virus is an extremely common cause of food-borne illnesses especially in Japan. It greatly affects the human gastrointestinal system. The viruses are commonly associated with shellfishes harvested from sewage-contaminated waters. The norovirus occurs occasionally on many places of the world mainly cruise ships, schools, daycares, restaurants, and summer camps.
What are the Symptoms of Norovirus Infection?
Norwalk virus symptoms occur in all age groups and may include :
1. Stomach cramping
2. Nausea
3. Vomiting (profuse, nonbloody, nonbilious)
4. Watery diarrhea
5. Low-grade fever
6. Head or muscle aches
The symptoms usually show within 1 to 3 days after exposure to the virus, and can persist up to two days to several weeks.
How do Noroviruses Spread?
Norwalk viruses are transmitted via the fecal-oral route. These viruses only spread from person-to-person, and can’t be spread by animals.
Other common routes of infection include:
1. Shellfishes harvested from waters contaminated with sewage.
2. Having contact with objects or surfaces contaminated with norovirus, and then placing their hand in their mouth.
3. Infected people who don’t wash their hands regularly especially before preparing or touching food that another person might eat.
4. Ice or water that is contaminated with sewage.
Recurrent infections can occur through lifetime because norovirus has many different strains, which makes a person’s body difficult to develop long-term immunity.
How to Diagnose Norwalk Virus?
Several tests have became available that can detect norovirus. Laboratory techniques like ELISA (Enzyme-Linked ImmunoSorbent Assay) method and the RT-PCR (reverse transcription polymerase chain reaction) method are used for diagnosis.
How to Prevent the Spread of Norwalk Virus?
The best way to prevent the spread of Norwalk viruses is by thorough handwashing after toilet use and before preparing or serving foods for at least 15 seconds. In addition, have plenty of rest and stay home until your Norwalk virus symptoms are gone.
Other preventive measures are:
1. People who already have a Norwalk virus infection should never prepare food for others.
2. Those who are sick with diarrhea or vomiting should not work in daycare centers or health care facilities until these symptoms have stopped.
3. Dispose or clean and disinfect infected materials or contaminated surfaces immediately after an incident of Norwalk virus infection in your home.
4. Eat only thoroughly cooked shellfish. Avoid food or water that might be prepared in an unsanitary way such as party foods and raw or uncooked foods.
5. Immediately wash clothing that may be contaminated with Norwalk virus after an illness incident.
6. Avoid handshaking when it’s not necessary.
Treatment for Norwalk Virus Infection
There is no antibiotic (Norwalk virus is not bacterial) and antiviral agents that can kill or treat Norwalk viruses. There is also no vaccine yet to prevent infection. Never use any antibiotics, as they tend to make the illness worse. Getting rest and drinking plenty of water to avoid dehydration is the most recommended for this type of illness. Dehydration has the most harmful effect that can result from norovirus infection. Doctors suggest drinking juices that gives additional nutrients to the body rather than drinking just plain water. Avoid drinking milk as it contains sugars that are hard to break down making it harder to digest. Milk may bring you other gastrointestinal problems like stomach cramps and diarrhea.
Some doctors suggest the following recipe for an oral rehydration drink that you can buy at most convenience stores and it is inexpensive to prepare:
To one liter of water, add
- 8 teaspoons of table sugar
- 1/2 teaspoon of table salt
- 1/3 teaspoon of Lite salt (potassium chloride) and
- 1/2 teaspoon of baking soda
Contracting Norwalk-type viruses or noroviruses can indeed be very dangerous and deadly if you don’t follow the preventive measures. Remember to use proper sanitation procedures and utmost cares as soon as an illness episode occurs. Still, the best-known treatment in the medical community is to drink plenty of liquid or electrolyte replacement.
ROTTINGHAUS
Other common name(s): norovirus, tummy flu, calicivirus
Family name(s): Caliciviridae
What is Norwalk Virus?
Norwalk virus is an extremely common cause of food-borne illnesses especially in Japan. It greatly affects the human gastrointestinal system. The viruses are commonly associated with shellfishes harvested from sewage-contaminated waters. The norovirus occurs occasionally on many places of the world mainly cruise ships, schools, daycares, restaurants, and summer camps.
What are the Symptoms of Norovirus Infection?
Norwalk virus symptoms occur in all age groups and may include :
1. Stomach cramping
2. Nausea
3. Vomiting (profuse, nonbloody, nonbilious)
4. Watery diarrhea
5. Low-grade fever
6. Head or muscle aches
The symptoms usually show within 1 to 3 days after exposure to the virus, and can persist up to two days to several weeks.
How do Noroviruses Spread?
Norwalk viruses are transmitted via the fecal-oral route. These viruses only spread from person-to-person, and can’t be spread by animals.
Other common routes of infection include:
1. Shellfishes harvested from waters contaminated with sewage.
2. Having contact with objects or surfaces contaminated with norovirus, and then placing their hand in their mouth.
3. Infected people who don’t wash their hands regularly especially before preparing or touching food that another person might eat.
4. Ice or water that is contaminated with sewage.
Recurrent infections can occur through lifetime because norovirus has many different strains, which makes a person’s body difficult to develop long-term immunity.
How to Diagnose Norwalk Virus?
Several tests have became available that can detect norovirus. Laboratory techniques like ELISA (Enzyme-Linked ImmunoSorbent Assay) method and the RT-PCR (reverse transcription polymerase chain reaction) method are used for diagnosis.
How to Prevent the Spread of Norwalk Virus?
The best way to prevent the spread of Norwalk viruses is by thorough handwashing after toilet use and before preparing or serving foods for at least 15 seconds. In addition, have plenty of rest and stay home until your Norwalk virus symptoms are gone.
Other preventive measures are:
1. People who already have a Norwalk virus infection should never prepare food for others.
2. Those who are sick with diarrhea or vomiting should not work in daycare centers or health care facilities until these symptoms have stopped.
3. Dispose or clean and disinfect infected materials or contaminated surfaces immediately after an incident of Norwalk virus infection in your home.
4. Eat only thoroughly cooked shellfish. Avoid food or water that might be prepared in an unsanitary way such as party foods and raw or uncooked foods.
5. Immediately wash clothing that may be contaminated with Norwalk virus after an illness incident.
6. Avoid handshaking when it’s not necessary.
Treatment for Norwalk Virus Infection
There is no antibiotic (Norwalk virus is not bacterial) and antiviral agents that can kill or treat Norwalk viruses. There is also no vaccine yet to prevent infection. Never use any antibiotics, as they tend to make the illness worse. Getting rest and drinking plenty of water to avoid dehydration is the most recommended for this type of illness. Dehydration has the most harmful effect that can result from norovirus infection. Doctors suggest drinking juices that gives additional nutrients to the body rather than drinking just plain water. Avoid drinking milk as it contains sugars that are hard to break down making it harder to digest. Milk may bring you other gastrointestinal problems like stomach cramps and diarrhea.
Some doctors suggest the following recipe for an oral rehydration drink that you can buy at most convenience stores and it is inexpensive to prepare:
To one liter of water, add
- 8 teaspoons of table sugar
- 1/2 teaspoon of table salt
- 1/3 teaspoon of Lite salt (potassium chloride) and
- 1/2 teaspoon of baking soda
Contracting Norwalk-type viruses or noroviruses can indeed be very dangerous and deadly if you don’t follow the preventive measures. Remember to use proper sanitation procedures and utmost cares as soon as an illness episode occurs. Still, the best-known treatment in the medical community is to drink plenty of liquid or electrolyte replacement.
ROTTINGHAUS
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