Published: Feb. 24, 2024

Norovirus, the leading cause of vomiting, diarrhea, and foodborne illness in the United States, is spreading widely across the Northeast, as reported by the New York Post. According to recent statistics, 14% of swab tests in the region returned positive for the gastrointestinal virus at the beginning of February, marking an increase from 12% two weeks earlier and 4% in November. Nationally, 12% of tests have come back positive, a 3% rise from November.

The Centers for Disease Control and Prevention (CDC) emphasized that norovirus is not related to the flu and can affect individuals of all ages. The virus can lead to symptoms such as diarrhea, vomiting, nausea, stomach pain, fever, headaches, and body aches. Dehydration is a concern, particularly for young children, older adults, and those with underlying health conditions.

The norovirus can cause acute gastroenteritis, leading to inflammation of the stomach or intestines. Symptoms generally manifest 12 to 48 hours after exposure and most individuals recover within one to three days. Even after recovery, individuals can still spread the virus for a few days.

Preventative measures recommended by the CDC include thorough handwashing, as hand sanitizer is not effective against norovirus. It's also advised to wash fruits and vegetables, cook oysters and shellfish to an internal temperature of at least 145° F, and maintain a clean kitchen environment. Antibiotics are ineffective against norovirus, so staying hydrated is crucial for managing symptoms.

Norovirus outbreaks typically occur between November and April in the US, infecting between 19 to 21 million individuals annually and resulting in 465,000 emergency department visits, mostly among young children. Each year sees about 2,500 reported norovirus outbreaks nationwide.