30 Nov 2009
The Centre for Health Protection (CHP) of the Department of Health today (November 30) reminded people and management of institutions to strictly observe environmental and personal hygiene to prevent norovirus gastroenteritis.
The appeal followed CHP's investigation into two gastroenteritis outbreaks affecting 39 residents and four staff members of two elderly homes in Yau Tong and Kowloon City.
The outbreak in Yau Tong involved 12 men and 11 women aged between 73 and 90. They developed symptoms of gastroenteritis including diarrhoea, vomiting and fever since November 23.
Fourteen of them had sought medical treatment. Among them, one required hospitalisation. All those affected are in stable condition.
The stool sample of one resident tested positive for norovirus.
The case in Kowloon City involved 16 residents and four staff members aged between 47 and 103. They developed symptoms of gastroenteritis including diarrhoea and vomiting since November 22.
Among the cases, four were admitted to hospitals. All those affected are in stable condition.
The samples of nine affected persons tested positive for norovirus.
Officers of the CHP had visited the two institutions and provided health advice to staff on proper disinfection, disposal of vomitus and faecal matter, as well as personal and food hygiene.
The CHP will closely monitor the institution and provide further advice if necessary.
A CHP spokesman said norovirus infection could be transmitted via contaminated food or water, contact with vomitus or faeces or any objects contaminated by the virus.
"Proper disposal of vomitus and faecal matter and adequate disinfection of the environment are very important in preventing and controlling the spread of the disease," he said.
To prevent the spread of viral gastroenteritis, the public should take the following precautions:
* wash hands thoroughly before handling food and eating and after using the toilet or handling vomitus or faecal matter;
* wear gloves when disposing of vomitus or faeces; and wash hands afterwards;
* clean and disinfect contaminated areas or items promptly and thoroughly with household bleach diluted at a ratio of 1:50 (by adding one part of household bleach to 49 parts of water);
* maintain good indoor ventilation;
* make sure that food, particularly seafood and shellfish, is cooked thoroughly.