Vital Signs: Foodborne Norovirus Outbreaks - United States, 2009-2012

被引:8
作者
Hall, Aron J. [1 ]
Wikswo, Mary E. [1 ]
Pringle, Kimberly [2 ]
Gould, L. Hannah [3 ]
Parashar, Umesh D. [1 ]
机构
[1] CDC, Div Viral Dis, Natl Ctr Immunizat & Resp Dis, Atlanta, GA 30333 USA
[2] CDC, EIS, Atlanta, GA 30333 USA
[3] CDC, Div Foodborne Waterborne & Environm Dis, Natl Ctr Emerging & Zoonot Dis, Atlanta, GA 30333 USA
来源
MMWR-MORBIDITY AND MORTALITY WEEKLY REPORT | 2014年 / 63卷 / 22期
关键词
NORWALK VIRUS; GASTROENTERITIS; ILLNESS;
D O I
暂无
中图分类号
R1 [预防医学、卫生学];
学科分类号
1004 ; 120402 ;
摘要
Introduction: Norovirus is the leading cause of acute gastroenteritis and foodborne disease in the United States, causing an estimated one in 15 U. S. residents to become ill each year as well as 56,000-71,000 hospitalizations and 570-800 deaths, predominantly among young children and the elderly. Whereas noroviruses often spread through person-to-person contact, foodborne transmission can cause widespread exposures and presents important prevention opportunities. Methods: CDC analyzed 2009-2012 data on suspected and confirmed norovirus outbreaks reported by state, local, and territorial health departments through the National Outbreak Reporting System (NORS) to characterize the epidemiology of foodborne norovirus outbreaks. Results: During 2009-2012, a total of 1,008 foodborne norovirus outbreaks were reported to NORS, constituting 48% of all foodborne outbreaks with a single known cause. Outbreaks were reported by 43 states and occurred year round. Restaurants were the most common setting (64%) of food preparation reported in outbreaks. Of 520 outbreaks with factors contributing to contamination reported, food workers were implicated as the source in 70%. Of 324 outbreaks with an implicated food, most resulted from food contaminated during preparation (92%) and food consumed raw (75%). Specific food categories were implicated in only 67 outbreaks; the most frequently named were vegetable row crops (e. g., leafy vegetables) (30%), fruits (21%), and mollusks (19%). Conclusions: Noroviruses are the leading cause of reported foodborne disease outbreaks and most often associated with contamination of food in restaurants during preparation by infected food workers. Implications for Public Health Practice: Improved adherence to appropriate hand hygiene, excluding ill staff members from working until >= 48 hours after symptom resolution, and supervision by certified kitchen managers are all recommended to reduce the incidence of foodborne norovirus disease.
引用
收藏
页码:491 / 495
页数:5
相关论文
共 17 条
  • [1] [Anonymous], 2011, MMWR
  • [2] Norovirus Vaccine against Experimental Human Norwalk Virus Illness
    Atmar, Robert L.
    Bernstein, David I.
    Harro, Clayton D.
    Al-Ibrahim, Mohamed S.
    Chen, Wilbur H.
    Ferreira, Jennifer
    Estes, Mary K.
    Graham, David Y.
    Opekun, Antone R.
    Richardson, Charles
    Mendelman, Paul M.
    [J]. NEW ENGLAND JOURNAL OF MEDICINE, 2011, 365 (23) : 2178 - 2187
  • [3] Food Worker Experiences with and Beliefs about Working While Ill
    Carpenter, L. Rand
    Green, Alice L.
    Norton, Dawn M.
    Frick, Roberta
    Tobin-D'Angelo, Melissa
    Reimann, David W.
    Blade, Henry
    Nicholas, David C.
    Egan, Jessica S.
    Everstine, Karen
    Brown, Laura G.
    Le, Brenda
    [J]. JOURNAL OF FOOD PROTECTION, 2013, 76 (12) : 2146 - 2154
  • [4] CDC, 2011, MMWR-MORBID MORTAL W, V60, P1701
  • [5] [FDA] Food and Drug Administration, 2013, FDA FOOD COD
  • [6] Food worker hand washing practices: An observation study
    Green, Laura R.
    Selman, Carol A.
    Radke, Vincent
    Ripley, Danny
    Mack, James C.
    Reimann, David W.
    Stigger, Tammi
    Motsinger, Michelle
    Bushnell, Lisa
    [J]. JOURNAL OF FOOD PROTECTION, 2006, 69 (10) : 2417 - 2423
  • [7] Norovirus Disease in the United States
    Hall, Aron J.
    Lopman, Ben A.
    Payne, Daniel C.
    Patel, Manish M.
    Gastanaduy, Paul A.
    Vinje, Jan
    Parashar, Umesh D.
    [J]. EMERGING INFECTIOUS DISEASES, 2013, 19 (08) : 1198 - 1205
  • [8] Acute Gastroenteritis Surveillance through the National Outbreak Reporting System, United States
    Hall, Aron J.
    Wikswo, Mary E.
    Manikonda, Karunya
    Roberts, Virginia A.
    Yoder, Jonathan S.
    Gould, L. Hannah
    [J]. EMERGING INFECTIOUS DISEASES, 2013, 19 (08) : 1305 - 1309
  • [9] Epidemiology of Foodborne Norovirus Outbreaks, United States, 2001-2008
    Hall, Aron J.
    Eisenbart, Valerie G.
    Etinguee, Amy Lehman
    Gould, L. Hannah
    Lopman, Ben A.
    Parashar, Umesh D.
    [J]. EMERGING INFECTIOUS DISEASES, 2012, 18 (10) : 1566 - 1573
  • [10] Systematic environmental evaluations to identify food safety differences between outbreak and nonoutbreak restaurants
    Hedberg, Craig W.
    Smith, S. Jay
    Kirkland, Elizabeth
    Radke, Vincent
    Jones, Tim F.
    Selman, Carol A.
    [J]. JOURNAL OF FOOD PROTECTION, 2006, 69 (11) : 2697 - 2702