At Least 120 Boston College Students Sickened With Norovirus

Officials at Boston College Student Heath reported today that more than 120 BC students have reported to BC Health Services with symptoms consistent with the Norovirus.

Public health officials also said norovirus was found at the restaurant, and that “the clear expectation is that the illness on campus is limited to the norovirus”.

The Boston Public Health Commission says tests identify a single strain of norovirus responsible for the dozens of people with nausea, vomiting and diarrhea.

In an e-mail Wednesday to all people connected with Boston College, Dr. Thomas Nary, director of health services, said the cleaning staff is making extra efforts to sanitize restrooms, dining halls, residence halls, offices, and athletic facilities.

William Christopher, commissioner of the department, said at a briefing Tuesday that it was not immediately known if the restaurant’s management was aware of the employee’s symptoms. In cases where investigators disclosed the source of contamination, infected food workers were the cause 70 percent of the time, the agency says.

This latest food contamination case had provoked further suspicions of a similar incident of an earlier E.coli poisoning outbreak that the Pacific Northwest traced to some Chipotle restaurants in the area.

“We do not have testing to confirm the nature of that illness”, said Arnold, who expects the location to reopen in coming days. The location has been cited for three critical violations by health officials and has been voluntarily closed by the company.

No incidents have been reported at Chipotle restaurants in Canada, which include seven in Toronto, one in Mississauga, one in Vaughan and one in Vancouver. The first cases were reported at the end of October in OR and Washington, with additional cases later being reported in seven other states. It can be easily passed among those in close proximity and can spread through improper hygiene, contaminated food, and contact with contaminated surfaces.

We may be at a higher risk for food-borne illness outbreaks than some competitors due to our use of fresh produce and meats rather than frozen, and our reliance on employees cooking with traditional methods rather than automation.

Ells said of the chain has upgraded its safety protocols.

Chipotle’s shares are down by 11.5 percent this past month since the outbreak of the norovirus that has rapidly spread from two states to now nine and has affected more than 50 people.

He said the “silver lining” is that the outbreak prompted Chipotle to double down on its food safety measures and quality control, something Ells said has always been a prominent part of Chipotle’s mission.