6 Salmonella cases confirmed; 2 others may be norovirus, officials say
Don Reid
Local health officials confirmed a September outbreak of Salmonella in six people in Hillsdale County but feel two more reports of similar illnesses are more likely norovirus spreading in the area.
Rebecca Burns, environmental health director for the Branch-Hillsdale-St. Joseph Community Health Agency, said the outbreak "was limited to a very specific source, from a very specific location, from a very specific product for this one event."
Because the investigation is not yet complete, Burns said she can't disclose the details of the outbreak. A final public report is expected by December.
Two other outbreaks of food-related illness under investigation in Hillsdale County "appear to be norovirus related," Burns said.
Norovirus causes approximately 90 percent of non-bacterial outbreaks of gastroenteritis around the world, and may be responsible for 50 percent of all food-borne outbreaks of gastroenteritis in the U.S., according to the Center for Disease Control (CDC).
The most common symptoms of acute gastroenteritis are diarrhea, vomiting and stomach pain.
"Wash you hands" is the best way to avoid the virus, Burns said, adding that noroviruses spread from person to person, through contaminated food or water and by touching contaminated surfaces.
Hillsdale reported 116 cases of gastro-intestinal illness in September, up from just 18 in August. In September, Branch County reported 96 such cases, up from just 1 the month prior. None were reported in St. Joseph County either month.
Infections are usually not serious, and most people recover within one or two days with no long-term health effects. But, more severe illness is possible, particularly in young children, the elderly and people with other health conditions. This severe illness can lead to hospitalization and even death, according to CDC.
People with norovirus are contagious from the moment they begin feeling ill until at least three days after recovery. And some people may be contagious for even longer after recovering from the illness.
Take precautions
Practice proper hand hygiene Wash your hands carefully with soap and water, especially after using the toilet and changing diapers and always before eating or preparing food. Alcohol-based hand sanitizers may be a helpful addition to hand washing but are not a substitute.
Clean and cook thoroughly Carefully wash fruits and vegetables, and cook oysters and other shellfish thoroughly before eating them.
Do not prepare food while infected After an episode of illness, such as vomiting or diarrhea, immediately clean and disinfect contaminated surfaces by using a bleach-based household cleaner.
Wash clothing, linens Immediately remove and wash clothing or linens that may be contaminated with vomit or fecal matter. Handle carefully. They should be laundered with detergent at the maximum available cycle length and then machine dried.