When 60 people became sick on December 3, 2011 after they ate at the Greysolon Plaza Ballroom in Duluth, Minnesota, the Minnesota Department of Health (MDH) started investigating.
A preliminary conclusion was reached a week later: that sick employees were working at the ballroom. And the culprit was norovirus, as it was in Iowa in late December, 2011. That conclusion was confirmed January 4, 2012. The MDH has closed the investigation since the illness has run its course.
This virus is extremely contagious and is the most common source of foodborne illness in Minnesota. Norovirus is spread by food preparers and handlers who don’t wash their hands, or don’t wash them thoroughly. Anyone who is ill can spread the virus. Ready-to-eat foods, such as shredded cheese and lunch meats, are most often the vector for the virus.
Anyone who handles or prepares food for others should stay away from the kitchen for 72 hours after they have been ill. And always wash your hands thoroughly before handling food.
There is no treatment for norovirus. Dehydration is one common side-effect, so staying hydrated is key to avoiding hospitalization. Infants and the elderly are at the most risk for serious illness when infected with the virus.
