Who are the high-risk groups for norovirus infection?
Populations susceptible to norovirus include school-aged children, the elderly, individuals with weakened immune systems, people living in group settings, travelers, and others. This virus is highly contagious, and while the general population is universally susceptible, the aforementioned groups face a higher risk of infection. If severe vomiting, diarrhea, and fever occur, prompt medical attention is recommended.
1. School-aged children: Children's immune systems are not yet fully developed, and they often have close contact in schools, kindergartens, and similar environments. The virus easily spreads via the fecal-oral route, making children a high-risk group for norovirus infection. Symptoms commonly include vomiting and diarrhea.
2. The elderly: With age-related decline in immunity and digestive function, infections may lead to more severe illness in older adults, who are prone to complications such as dehydration and electrolyte imbalances. Special protective measures are therefore essential.
3. Individuals with weakened immune systems: This includes patients with chronic diseases, those taking long-term immunosuppressive medications, pregnant women, and others with reduced resistance. Their bodies are less capable of defending against the virus, resulting in longer recovery periods after infection.
4. People living in group settings: Including boarding students, factory workers, and residents of nursing homes. Due to dense living conditions and frequent interpersonal contact, the virus can rapidly spread within these groups, leading to clustered outbreaks.
5. Travelers: During travel, exposure to unfamiliar environments, public transportation, and contaminated food or water increases. Irregular作息 (daily routines) and temporary drops in immunity further elevate the risk of infection.
It is important to develop good hygiene habits in daily life, such as washing hands frequently with soap or handwash before meals and after using the toilet; avoiding raw or cold foods and untreated drinking water; regularly ventilating and disinfecting shared spaces; and maintaining food safety and personal protection while traveling to reduce infection risk.
