When the numbers of fecal coliform bacteria are high, the bay is closed to assure that contaminated shellfish are not marketed.

The state health agency’s Shellfish Program says this closure shows there’s more work to do to correct the pollution problems that have affected Samish Bay.

Samish Bay is currently classified as “Conditionally Approved,” because it is periodically closed due to fecal pollution when the Samish River rises quickly.

Samish Bay - Washington State Department of Ecology

The Shellfish Program will continue to collect and test water samples, and will reopen shellfish harvests when results improve. Past closures have lasted a few days.

Local and state agencies, residents, and volunteers have been working for three years to eliminate the temporary closures of Samish Bay. That would lead state health officials to change the classification to “Approved.”

State health officials say the bay could be upgraded to “Approved” if there is only one pollution closure between March 1 and June 30.

Another closure this spring would confirm that more work needs to be done to identify and correct pollution problems.

Skagit County, Skagit Conservation District, the Departments of Ecology and Agriculture, residents and volunteers are continuing to identify pollution problems and get them fixed.

Electron micrograph norovirus virions, or virus particles/CDC

Washington state health officials have determined that the bug that sickened hundreds of attendees of a state high school cheerleading event — causing severe bouts of nausea, vomiting and diarrhea — was the norovirus, the ‘stomach flu” virus that is often the cause of such outbreaks on cruise ships.

The infection is easily contracted through person-to-person contact, through contaminated food or water, and by touching surfaces that have been contaminated with the virus.

So far, Washington state officials have obtained reports of 229 cases linked to Feb. 4th cheerleading event in Everett organized by the Washington Interscholastic Activities Association.

An estimated 3,000 people attended and more than 1,000 participated in the cheer, dance and drill competition.

At least 33 of those who haven fallen ill sought medical care though none have required to be hospitalized overnight, health officials said.

The number of cases is expected to grow as state health officials receive answers from surveys that were sent to participants and families.

Symptoms of norovirus infections typically include nausea, vomiting, diarrhea, and may include headaches, stomach cramps, and fever as well.

There is no specific drug or vaccine for norovirus infections. Rehydration to replace fluids lost due to vomiting and diarrhea is key. In some cases, fluids must be given intravenously.

Cleaning contaminated clothing and surfaces and frequent hand washing can help prevent spread of disease.

For more information see below.

Key Facts About Norovirus from the U.S. Centers for Disease Control and Prevention

Norovirus Illness: Key Facts

Norovirus—the stomach bug

• Norovirus is a highly contagious illness caused by infection with a virus called norovirus. It is often called by other names, such as viral gastroenteritis, stomach flu, and food poisoning.

• Norovirus infection causes acute gastroenteritis (inflammation of the stomach and intestines); the most common symptoms are diarrhea, vomiting, and stomach pain.

• Anyone can get norovirus, and they can have the illness multiple times during their lifetime.

• Norovirus is the most common cause of acute gastroenteritis in the United States.

Norovirus illness can be serious

• Norovirus can make people feel extremely ill and vomit or have diarrhea many times a day.

• Most people get better within 1 to 2 days.

• Dehydration can be a problem among some people with norovirus infection, especially the very young, the elderly, and people with other illnesses.

Norovirus is highly contagious and spreads rapidly

• Noroviruses are highly contagious, and outbreaks are common due to the ease of transmission.

• People with norovirus are contagious from the moment they begin feeling ill to at least 3 days and perhaps for as long as 2 weeks after recovery, making control of this disease even more difficult.

• Norovirus can spread rapidly in closed environments like daycare centers and nursing homes

Many sources for norovirus infection

Noroviruses are found in the stool and vomit of infected people. People can become infected by

• Eating food or drinking liquids that are contaminated with norovirus.

• Touching surfaces or objects that are contaminated with norovirus, and then placing their hand in their mouth.

• Having direct contact with an infected person; for example, by exposure to the virus when caring for or when sharing food, drinks, or eating utensils with an infected person.

Tips to prevent the spread of norovirus

Practice proper hand hygiene: Wash your hands carefully with soap and water, especially after using the toilet and changing diapers and always before eating or preparing food. Alcohol-based hand sanitizers (containing at least 62% ethanol) may be a helpful addition to hand washing, but they are not a substitute for washing with soap and water. See “Handwashing: Clean Hands Save Lives.”

Take care in the kitchen: Carefully wash fruits and vegetables, and cook oysters and other shellfish thoroughly before eating them.

Do not prepare food while infected: People who are infected with norovirus should not prepare food for others while they have symptoms and for 3 days after they recover from their illness.

Clean and disinfect contaminated surfaces: After an episode of illness, such as vomiting or diarrhea, immediately clean and disinfect contaminated surfaces by using a bleach-based household cleaner as directed on the product label or a solution made by adding 5–25 tablespoons of household bleach to 1 gallon of water.

Wash laundry thoroughly: Immediately remove and wash clothing or linens that may be contaminated with vomit or fecal matter. Handle soiled items carefully—without agitating them—to avoid spreading virus. They should be laundered with detergent at the maximum available cycle length and then machine dried.

No specific treatment or vaccine for norovirus infection

• There is no vaccine to prevent norovirus infection, although this is an area of active research.

• There is no specific drug to treat people with norovirus illness.

• Rehydration is important for infected people—they must drink plenty of liquids to replace fluid lost through vomiting and diarrhea. In some cases, fluid may need to be given intravenously.

 

An estimated 3,000 people attended and more than 1,000 participated in the cheer, dance and drill competitions sponsored by Washington Interscholastic Activities Association.

The illnesses may be caused by several viruses and bacteria that may come from a wide variety of sources, health officials said

Symptoms include nausea, vomiting, diarrhea, and may also include headaches, stomach cramps, and fever.

Good personal hygiene including frequent hand washing can help prevent the spread of disease, officials said.

The cause and specific disease are still under investigation, officials said, people who attended the event and have severe symptoms are advised to contact a health care provider.

To protect yourself, your family and guests from Salmonella, E. Coli and other food-borne illnesses, follow these key food safety tips”

Wash your hands

• Wash your hands for about 20 seconds with warm water and soap to get rid of the germs that can get into food and make people sick.
• Wash your hands after going to the bathroom, after touching raw meat, fish or poultry, and after taking out the garbage, sneezing, or coughing.

Keep foods safe from cross contamination

• Avoid cross contamination, which occurs when germs from raw foods get onto foods that will not be cooked or fully reheated to 165º F before eating.

• Put raw poultry, meat and fish in the “meat” drawer of the refrigerator, or put them on the bottom shelf in the refrigerator so the juices don’t drip on foods that won’t be cooked.

• Use a hard cutting surface with no splits or holes in it.

• Wash, rinse and sanitize the cutting surface and utensils after cutting raw poultry, meat, and fish, as well as melons. Make a sanitizer with 1 teaspoon of household bleach for each gallon of cool water.

Heat foods to their proper temperature

• In order to kill all bacteria, cook turkey, dressing containing turkey parts, other poultry and wild game to at least 165º F, ground beef and ground pork to 155º F, and fish, shellfish, lamb, other pork, other beef, and eggs to 145º F. (Most people will prefer turkey that has been cooked to an even higher temperature).

• Cold foods should be kept cold (lower than 41º F), and hot foods should be held hot (above 140º F).

Cool and reheat foods properly

• Cool food properly by placing it in uncovered shallow pans in the refrigerator.

• If you are taking prepared food to share with others, be certain that you keep it hot (above 140º F) or cold (41º F or below) during the trip and until it is served.

• If food has been sitting at room temperature for not more than 2 hours, refrigerate it or reheat it. If food has been sitting out for longer than 2 hours, throw it out.

• Take care with leftovers. Be sure the food has been cooled properly, then kept cold on the journey home.

Vegetables and fruit

• Wash and scrub fruits and vegetables under cold running water.

• Scrub the exterior of melons before cutting them, and then keep them cold at 41º F or below.

• Keep “starchy foods” like cooked beans (legumes), rice, potatoes and pasta at 140º F or above, or cold at 41º F or below. Be sure to refrigerate within 2 hours after the meal.

• Keep tofu and other plant protein foods hot (140º F or above) or cold (41º F or below).

• Sprouts must be kept at 41º F or below until used.

Donated foods

Meal programs and food banks see a large amount of food donated around the holidays, and this Thanksgiving is no exception. Public Health encourages your generous food donations, and stresses that the biggest need is for high quality canned protein foods, fruits and vegetables.

If you are donating fresh produce or a perishable food that has been kept continuously refrigerated at 41º F or less, call the donor agency before delivering to make sure that they have refrigerator or freezer space, and that they can accept what you would like to donate.

For additional information on food safety, please visit:

• Public Health’s Food Protection website

• Cooking Turkey Fact Sheet

• Public Health – Seattle & King County www.kingcounty.gov/health