How to Avoid Norovirus in the Work and Home Environment with Professional Cleaning Tips

Norovirus is one of the main causes of gastroenteritis outbreaks throughout the world. Given its high contagiousness and its strong resistance to adverse environmental conditions, prevention and thorough cleaning play a fundamental role in preventing its spread both at home and in the workplace. In this article, we share expert and detailed tips on how to maintain norovirus-free spaces with professional hygiene and disinfection strategies.

JORGE SANCHEZ TORRES
Actualizado: 20/01/2025 395
How to Avoid Norovirus in the Work and Home Environment with Professional Cleaning Tips
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1. What is Norovirus?

Norovirus is a highly contagious microorganism that causes gastrointestinal infections, known for symptoms such as diarrhea, nausea, and severe vomiting. It is one of the main causes of outbreaks in places where many people live together or coincide, such as offices, schools, nursing homes and hospital environments.

  • Resistance: Norovirus can survive on surfaces for extended periods (from days to even weeks) if proper cleaning methods are not applied.
  • Routes of transmission: It is mainly transmitted by direct contact with infected people, contaminated surfaces, and ingestion of contaminated food or water.

Given the ease with which it spreads, it is essential to take preventive hygiene measures in all areas of daily life, especially in work environments where we share common spaces, and in our homes, where we want to ensure the safety of our family.


2. Transmission Mechanisms and Risk Situations

  1. Direct contact with infected people
    Sharing enclosed spaces with someone who is infected implies a high risk, especially if you have close contacts or if you use commonly used utensils (cutlery, glasses, towels).

  2. Contaminated surfaces
    Tables, telephones, doorknobs and other frequently used items become sources of infection if they are not properly cleaned and disinfected. Since the virus can live on inert surfaces for quite some time, these areas pose a real danger of contagion.

  3. Contaminated food and water
    The consumption of food that has not been hygienically handled, or the use of non-potable water, are important routes of infection in norovirus outbreaks.

  4. Aerosols when vomiting
    An aspect unknown to many is that the vomit of an infected person can generate aerosols with the virus, instantly contaminating surfaces and surrounding air, increasing the possibility of transmission.


3. Common Symptoms and Consequences

The clinical picture of norovirus is characterized by:

  • Severe vomiting
  • Watery diarrhea
  • Abdominal pain
  • Low-grade fever (not in all cases)
  • General malaise and weakness

Most people recover within two to three days, but in vulnerable populations (the elderly, young children, or people with compromised immune systems), dehydration can be especially dangerous. Therefore, it is vital to take extreme precautions, not only for those infected, but for the environment where they move.


4. Hygiene Tips to Prevent Norovirus

To reduce the risk of contagion in homes and workplaces, we must combine personal hygiene measures with professional and systematic cleaning techniques.

4.1 Hand Washing

Lavado de manos norovirus

 

  • Frequency: Wash your hands with soap and water for at least 20 seconds, as many times as necessary: before eating, after using the bathroom, after coughing or sneezing, and when you get home or work from outside.
  • Proper technique: Rub the entire surface of the hands, including palms, backs, spaces between the fingers and under the nails.
  • Recommended productA: For a professional environment, it is recommended to provide high-quality liquid soap dispensers and paper towels or hot air dryers. If soap and water are not available, use hydroalcoholic gels with at least 60% alcohol, although soap and water will always be the most effective option to eliminate viral particles.

4.2 Good Cleaning Practices

  1. Immediate waste removal:
    Any material that has been in contact with body fluids (tissues, towels, etc.) should be disposed of safely and in sealed containers to avoid spreading the virus.

  2. Cleaning frequency:
    High-traffic spaces should be cleaned and disinfected frequently. Office places, for example, require at least daily cleaning of common surfaces, although in outbreak situations it may be necessary to increase the frequency to several times a day.

  3. Key Areas:

    • Knobs and door handles
    • Light switches
    • Work tables, desks
    • Phones, keyboards, computer mice
    • Faucets and sinks
    • Kitchen surfaces and food handling areas
    • Bathrooms and fixtures (toilets, sinks)
  4. Use of appropriate equipment:
    It is essential to use disposable gloves, high-quality microfiber cloths, or single-use wipes to ensure that there is no cross-contamination.

    • Gloves: It is advisable to use nitrile gloves for greater chemical resistance and to avoid allergies (such as those of latex).
    • Masks and eye protection: Especially recommended if an episode of vomiting has occurred or if you are dealing with large contaminated surfaces.

4.3 Disinfection Protocols

  1. Effective Disinfectant Products:

    • Bleach (Sodium Hypochlorite) Diluted in water, usually with a ratio of 1:50 (around 1000 ppm of active chlorine), it is one of the reference disinfectants for the elimination of norovirus.
    • Chlorine-based disinfectants: There are specific products for the food industry and the health sector that combine a powerful bactericidal, virucidal and fungicidal power.
    • Other authorized disinfectants with virucidal efficacy (always consult the technical sheet).
  2. How to use correctly:

    • Before disinfecting, remove surface dirt with a suitable detergent. Organic matter can interfere with the action of the disinfectant.
    • Apply the disinfectant with a cloth or sprayer following the manufacturer's instructions in terms of concentration and contact time.
    • Make sure to cover the entire surface with special attention to corners and edges.
    • Leave the product on for the indicated time (usually between 5 and 10 minutes).
    • Rinse with clean water or cloths, if the manufacturer so requires.
    • Allow to air dry or dry with sterile cloths to ensure complete removal of product residues.
  3. Quality Control:
    In professional fields, it is recommended to carry out hygiene controls through systems that measure ATP (Adenosine Triphosphate) or the presence of organic residues to corroborate the effectiveness of cleanings. At home, it is enough to follow the procedures rigorously and constantly.


5. Additional Measures in Homes and OfficesLimpieza de oficinas y desinfección.

  1. Ventilation
    Maintaining good ventilation helps to reduce the concentration of possible viral particles in suspension, as well as helps control humidity and reduces the proliferation of other pathogens.

  2. Segregation of sick people
    If a family member or co-worker has symptoms (vomiting, diarrhea), it is advisable to isolate them as much as possible, assigning them a bathroom and their own space to prevent the spread.

  3. Proper management of bed linen and towels

    • Wash bedding, towels and other textiles that have been in contact with the infected person at high temperatures (between 60 °C and 90 °C) and use good quality detergents.
    • Avoid shaking contaminated clothing so as not to spread the virus into the air.
  4. Staff education and training
    In work environments, regular training on good hygiene practices and cleaning protocols is essential. All employees should be aware of and able to apply the guidelines established to prevent the spread of norovirus.

  5. Use of professional cleaning products
    For optimal cleaning, it is advisable to have specialised, high-quality and recognised effectiveness products. In professional environments such as offices or industries, accredited suppliers are often used to offer certified solutions and personalized advice.


6. What to Do in Case of an Outbreak?

In the unfortunate event of detecting a norovirus outbreak, whether in a home or work environment, it is recommended:

  1. Isolate the area: Limit access to the potentially contaminated area and post signs for others to take precautions.

  2. Intensive cleaning and disinfection:
    Carry out a deep disinfection of all surfaces, with special attention to points of frequent contact. Increase the frequency of cleaning while the outbreak persists.

  3. Reinforcement of personal hygiene:
    Require regular and correct hand washing by all people in the affected area. Provide sufficient supply of soap, hand sanitizer, single-use cloths, and trash cans with lids.

  4. Effective communication:
    In the workplace, report the situation to all staff and health authorities if necessary. This helps to act in a coordinated and rapid manner.

  5. Subsequent monitoring:
    Keep a record of cases and symptoms to verify the effectiveness of the measures implemented and avoid recurrences.


Summary that we conclude:

The prevention of norovirus depends largely on the combination of good personal hygiene and rigorous cleaning and disinfection protocols. In workplaces, where contact between people and common surfaces is continuous, it is essential to establish regular cleaning methods and ensure that personnel are aware of and comply with safety and hygiene regulations. At home, maintaining thorough cleaning and cleaning habits, regularly ventilating spaces and taking extreme precautions in case of gastrointestinal diseases is the best way to protect the family.

Norovirus can be a tenacious adversary, but with the right hygiene strategies, the use of professional cleaning products and the commitment of everyone involved, the risk of infection can be significantly minimised and healthy and safe spaces can be ensured. If you want to learn more about choosing the most effective cleaning products or need specialized advice, remember that in LimpialoTodo.com You will find professional solutions and expert advice to protect your environment against this and other pathogens. Together, we can meet the challenges of cleaning and disinfection effectively and safely.

Jorge Sánchez - Asesor comercial de productos de limpieza profesionales

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