28 Dec 2009
The Centre for Health Protection (CHP) of the Department of Health today (December 28) reminded members of the public and management of institutions to maintain strict personal and environmental hygiene to prevent gastroenteritis.
The appeal followed CHP's investigation into two gastroenteritis outbreaks affecting 54 residents and staff members of two elderly homes in Tuen Mun and Wong Tai Sin respectively.
The first case, in Tuen Mun, involved 25 residents aged between 72 and 98 and four staff members aged between 52 and 59. They developed symptoms of gastroenteritis, including diarrhoea and vomiting, since December 18.
Among them, three were hospitalised and currently in stable condition.
The stool sample of three affected persons was tested positive for norovirus.
The second case, in Wong Tai Sin, affected sixteen female residents aged between 76 and 97, and nine female staff aged 35-54. They developed symptoms of gastroenteritis, including diarrhoea and vomiting, since December 21.
Two of them were hospitalised and were now in stable condition.
The stool sample of one affected person was tested positive for norovirus.
Officers of the CHP have visited the institutions and provided health advice to staff concerning proper disinfection, disposal of vomitus and faecal matter, as well as personal and food hygiene.
The CHP will closely monitor the institutions and provide further health advice when 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.