2 weeks Ago By News Desk
More than 40 patrons and staff at a restaurant in State College, PA, were sickened by norovirus this past week. According to officials from the Pennsylvania Department of Health, laboratory evidence confirmed that the highly contagious pathogen caused the outbreak. Faccia Luna restaurant was closed for three days after the illnesses were reported.
At the health department’s request, an employee was tested for norovirus, and the test came back positive. “The Department continues to investigate the potential transmission source of this outbreak,” said Mark O’Neill, press secretary for the state health department. The Health Department, the Department of Agriculture, which regulates food safety in the commonwealth, and the State College Health Department, which inspects local restaurants, are continuing to work together on the outbreak investigation.
A post in the Facebook group Foodies of State College about people becoming ill with gastrointestinal symptoms after eating at Faccia Luna over the weekend drew numerous replies from customers who said they or members of their parties had gotten sick. Many said they had a salad from the restaurant before becoming ill. Owner Bill McFadden, however, told StateCollege.
com on Dec. 4 that food was not the cause and that none of his employees ate salad at the restaurant but still became sick. He said at the time that norovirus was the cause.
McFadden noted that the restaurant was crowded on a busy Penn State football weekend and that he believed the virus spread quickly after an infected customer or employee “brought it in.” According to the Centers for Disease Control and Prevention, symptoms of norovirus infection may include vomiting and/or diarrhea, nausea, muscle aches, fever, and headache. Symptoms typically start 12 to 48 hours after exposure and can last for one to three days.
Most people recover without treatment; however, some may need medical attention for dehydration. People with norovirus infections can easily spread the infection to others. The virus can live on surfaces for long periods of time.
Always wash your hands carefully with soap and warm water after using the bathroom or changing diapers to prevent others from getting sick. Use soap and water to clean toilets or other areas soiled with stool or vomit. Hard surfaces can be disinfected with 1/3 cup household bleach mixed with one gallon of water – always wear gloves when handling bleach-based cleaners.
Wash soiled clothing and bedding in hot water and detergent. Soft surfaces that cannot be laundered can be steam cleaned. (To sign up for a free subscription to Food Safety News, click here).
