An unexpected gastrointestinal epidemic has the luxury cruise ship “Queen Victoria” in its grip and is causing discontent among the travelers and crew. The idyllic idea of a cruise with relaxation, culinary delights and exciting shore excursions came to an abrupt end for many on board. The virus, which causes diarrhea and vomiting, has significantly disrupted travel plans.
Gastrointestinal wave on cruise ship “Queen Victoria”
The “Queen Victoria” of the Cunard fleet is sailing around the world and is currently visiting various ports in the American region. However, since leaving Fort Lauderdale, Florida, on January 22, 2024, there have been unpleasant developments on board.
About 140 cases of gastrointestinal complaints have been officially recorded, mainly among passengers.
Cunard, part of Carnival, acknowledged in a statement published by NBC News that a “small number” of passengers had reported symptoms, but did not specify the exact cause of the illnesses.
Meanwhile, some guests seem to have had a tough time. Passenger Miranda Hill tells the news portal “First Coast News” about her severe complaints. “My vomit was light blue, and I’ve never eaten anything blue,” she says. “When I googled ‘blue vomit’ it came up that it must have something to do with poisoning.”
Comprehensive hygiene measures and isolation of sick people are intended to contain gastrointestinal waves
In order to contain the spread, the on-board staff have now initiated comprehensive hygiene measures and isolated affected guests. These incidents were reported to the U.S. Centers for Disease Control and Prevention (CDC), which requires reporting whenever the infection rate on board exceeds 3 percent.
Despite the outbreak, the “Queen Victoria” continues its journey and has already left destinations such as Aruba and the Panama Canal behind it. Next scheduled ports of call are San Francisco, California, on February 6th and Honolulu, Hawaii, on February 12th.
Causes of gastrointestinal infections
Gastrointestinal infections can be caused by different viruses and bacteria. According to “Infection Protection.de” these include:
Noroviruses and rotaviruses Bacteria such as Salmonella, Campylobacter, EHEC and Staphylococci are rarely parasites
Noroviruses and rotaviruses cause most gastrointestinal infections. The bacteria mentioned have also caused many waves of illness in the past. Staphylococci usually cause food poisoning, which then leads to vomiting diarrhea.
Pathogens can be transmitted via fecal-oral or droplet infections
Gastrointestinal pathogens are very contagious. They can be transmitted, for example, through fecal-oral infections. This often occurs with vomiting diarrhea. The smallest traces of vomit or stool residue carry the germs onto food, drinks, surfaces and the hands. They then enter the mouth and from there into the digestive tract.
Foods that contain germs include red meat, eggs, milk, fish, crabs, mussels, fruit and salads. In addition, pathogens can occur in contaminated water. Toilets, door handles and fittings are also often contaminated.
Transmission through droplet infections is also possible. This is particularly true for noroviruses. When a sick person vomits, droplets containing the virus enter the environment and can be inhaled by other people.
When those affected should go to the doctor
The symptoms vary depending on the pathogen. The first symptoms can appear after just a few hours or only after days. Typical signs are:
Nausea Abdominal pain Vomiting Diarrhea (watery, mucous, bloody) Flatulence Feeling weak and dizzy due to loss of fluids Occasionally fever
When does it make sense to see a doctor? If you have diarrhea for more than three days, feel very weak, have severe circulatory problems, muscle cramps and a high fever and notice blood in your stool, you should see a doctor.
Older people, people with weakened immune systems and infants and small children are particularly at risk. A quick visit to the doctor is advisable for them.
How to protect yourself
There is an oral rotavirus vaccine for infants under six months of age. You can ward off the other pathogens that cause gastrointestinal infections by taking the following measures:
Regular and thorough hand washing after using the toilet, before preparing food and before eating Carefully cooking vulnerable foods such as eggs, meat and fish Patients at risk and pregnant women should avoid raw milk products, raw meat and raw fish dishes such as sushi Regularly changing and cleaning tea towels , wipes, cutting boards, knives – especially after preparing meat. Pay attention to a seamless cold chain: store perishable foods in the refrigerator or freezer as soon as possible. Clean the surroundings of sick people, especially the bathroom and kitchen