Exclusive | Passenger on virus-stricken California cruise ship reveals stunning details of chaotic high-seas journey
A passenger on an ill-fated cruise ship that docked in San Francisco after an outbreak of the highly contagious norovirus described the vessel “a floating Petri dish.”Peter Korer, 60, a veteran cruiser from Las Vegas, told The California Post that he was excited for the Ruby Princess’s 20-day Alaskan voyage leaving June 12 from the Bay Area.Instead, he was met with sick passengers and strict disease protocols on board just days into the trip.In all, more than 100 passengers and 20 crew members showed symptoms of the stomach-churning virus.
Korer said it was his first experience in more than 40 cruises dealing with norovirus.He first heard about the outbreak when the ship’s captain came over the PA system around dinnertime on June 15 to deliver the awful news.“The captain came on, said there’s been people, you know, with reported symptoms,” Korer explained.“If you have any of these symptoms, report immediately to the medical center, and we’re going to go into deep cleaning.”The announcement came after the ship had just stopped in its first Alaskan destination, Ketchikan.It hadn’t yet docked at its other stops, including Glacier Bay National Park and college Fjord.Crew began cleaning the ship immediately, ordering infected passengers to stay in their quarters for at least 24 hours after they last experience symptoms, Korer recalled.
He said gloved workers served passengers their food at the buffet, while those who quarantined were served food outside their rooms.Korer, who never got sick during the voyage, took precautions like staying away from crowds, washing his hands and wiping down everything he touched.
He said the ship’s staff asked him and other passengers to leave their rooms for a designated time during the cruise for deep cleaning.Otherwise, he worked remotely during the tripo and enjoyed the spectacular frozen sights.“Besides the constant cleaning of everything, and the buffet being served by the employees and not self-serve.
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