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Discussion

Infection control

Hi Folks,

I am (hopefully) at the tail-end of a GI outbreak at my camp which is currently closed between sessions. With support from the local public health unit, I'm optimistic it will be under control by the time campers and staff return for the next session next week. The camp director has never experienced an outbreak before and it has become clear that as the only healthcare worker on site, I am now the expert in regards to infection control.

My camp has a very small health center with only room to isolate one individual at a time so I have had to do my best with very little in order to segregate symptomatic campers until their parents can come pick them up. I'd like to know what your camp's practices are on dealing with potentially infectious campers and staff. Do you treat all GI symptoms as potentially infectious? Or do you accept that sometimes kids just throw up because they ate too many hot dogs or got too much sun? I'm finding it hard to determine when it's best to quarantine and send home and when it's ok to let them go back to bed in their own cabin...especially when there's no more room at the inn!

Your advice and experience is greatly appreciated.

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    My theory is that it's ok to vomit once. Twice and I'm keeping you for at least 12 hours. When a camper presents saying they have vomited, I give them 2 packs of saltines and 240 ml of cold water. If they don't puke again in 30 min, and have no other symptoms, I cut them loose.

    My take infection controls pretty serious at my camp. We have alcohol hand gel anyplace there is food. We also took a lesson from the cruise ships and have a person at the door who puts gel on everyone's hands as they walk in.

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    Thanks Big Al!

    So far no new cases of the GI bug for a few days so I'm hoping it won't come up again...

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    Our docs have us supply Zofran (dissolvable) - we want to keep them hydrated and start BRAT diet and they can't if they are nauseous or vomiting. We are fortunate to have 8 rooms at the HC and can deem several as isolation. The GI problem probably started in the mess hall and the kitchen personnel need to be held accountable for their lazy habits around food prep - don't get me started on what I have seen kitchen personnel do/not do. We do not treat all GI sx as potential infectious, but do start BRAT protocol.

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