16 Hospitalized in Vanadzor with Gastrointestinal Infection Symptoms

The Ministry of Health of Armenia reports that on June 19, 2021, 16 individuals exhibiting gastrointestinal infection symptoms (nausea, vomiting, and diarrhea) were hospitalized at Vanadzor Medical Center. Among them, 10 are children and 6 are adults. The condition of the patients has been assessed as severe and moderate, with 2 individuals classified as severe being transferred to the National Center for Infectious Diseases.

Currently, the hospitalized patients at Vanadzor Medical Center have been discharged, while the treatment of the 2 children hospitalized at the National Center for Infectious Diseases continues, and their condition is assessed as moderate.

Following an epidemiological investigation into the case, it was found that all patients are residents of the Chinchi community in the Tavush region, who traveled to the Lori region for an excursion. During the trip, participants consumed food prepared at home, specifically boiled chicken wings and chicken pilaf. The food was kept at non-refrigerated conditions throughout the excursion. Only the driver did not consume the food and does not exhibit any symptoms.

During the epidemiological investigations, samples from the patients (vomit and stool) and food remnants were taken for microbiological research.

Considering that people often spend time outdoors or travel during hot weather, the Ministry of Health advises and urges the public to adhere to several important rules for safe and proper relaxation:

• Do not give children dishes containing sausage, ham, meat, poultry, fat, cheese, or eggs if you do not have a refrigerator or other means to keep these products fresh.
• Avoid consuming salads that can spoil quickly in hot weather, potentially leading to severe poisoning.
• Do not keep food in vehicles for more than one hour.
• Avoid berries and fruits and vegetables that spoil rapidly, such as grapes, cherries, and peaches. Carrots, pears, and apples are preferable.
• Only eat high-quality and epidemiologically safe food.
• When cooking barbeque, ensure that the meat is well-cooked (ensure complete thermal processing).
• Use personal or disposable utensils and hygiene items.
• Drink only clean water, either boiled or bottled, and avoid natural spring water.
• Create conditions for frequent washing (before eating and after using the restroom) and washing fruits and vegetables under running water.
• Avoid swimming in unfamiliar and questionable water bodies.