Epidemiology of foodborne norovirus outbreaks, United States, 2001-2008.
Epidemiology of foodborne norovirus outbreaks, United States, 2001-2008.
复制标题
DOI：
10.3201/eid1810.120833
复制
发表时间：
2012-10
影响因子：
11.8
通讯作者：
Parashar UD
中科院分区：
文献类型：
--
作者：
Hall AJ;Eisenbart VG;Etingüe AL;Gould LH;Lopman BA;Parashar UD
在美国，食源性疾病的主要原因是诺如病毒;平均每天报告1起食源性诺如病毒爆发。我们对这种病毒如何传播以及在哪些食物中传播了解得越多，我们就能更好地预防未来的疫情。最近的一项研究发现，食源性诺如病毒爆发的最常见来源是含有新鲜农产品和生食软体动物（如牡蛎）的即食食品。大多数受感染的食品都是在餐馆、熟食店和其他商业场所准备的，而且最常被受感染的食品工作者污染。虽然在生产、收获或加工过程中可能发生的污染不容忽视，但应强调膳食制备过程中的食品安全。食品处理人员应洗手，避免赤手接触即食食品，生病时不要工作。保留字：诺如病毒，食源性疾病，爆发，归因，美国，病毒诺如病毒是美国食源性疾病的主要原因。为了更好地指导干预措施，我们分析了2,922起疑似或确认由诺如病毒引起的食源性疾病暴发，这些暴发在2001-2008年期间已报告给疾病控制和预防中心食源性疾病暴发监测系统。平均每年报告365起食源性诺如病毒爆发，估计造成10，324人患病，1，247名医疗保健提供者就诊，156人住院，1人死亡。在364起归因于单一商品的疫情中，叶类蔬菜（33%）、水果/坚果（16%）和软体动物（13%）最常见。受感染的食品处理人员是53%的疫情来源，可能导致82%的疫情。除软体动物外，大多数食品可能在准备和服务过程中受到污染，偶尔也会在生产和加工过程中受到污染。减少食源性诺如病毒暴发频率的干预措施应侧重于食品工人以及农产品和贝类的生产。
In the United States, the leading cause of foodborne illness is norovirus; an average of 1 foodborne norovirus outbreak is reported every day. The more we know about how this virus is spread and in which foods, the better we can ward off future outbreaks. A recent study identified the most common sources of foodborne norovirus outbreaks as ready-to-eat foods that contain fresh produce and mollusks that are eaten raw, such as oysters. Most implicated foods had been prepared in restaurants, delicatessens, and other commercial settings and were most often contaminated by an infected food worker. Although possible contamination during production, harvesting, or processing cannot be overlooked, food safety during meal preparation should be emphasized. Food handlers should wash their hands, avoid bare-handed contact with ready-to-eat foods, and not work when they are sick. Keywords: norovirus, foodborne disease, outbreaks, attribution, United States, viruses Noroviruses are the leading cause of foodborne illness in the United States. To better guide interventions, we analyzed 2,922 foodborne disease outbreaks for which norovirus was the suspected or confirmed cause, which had been reported to the Foodborne Disease Outbreak Surveillance System of the Centers for Disease Control and Prevention during 2001–2008. On average, 365 foodborne norovirus outbreaks were reported annually, resulting in an estimated 10,324 illnesses, 1,247 health care provider visits, 156 hospitalizations, and 1 death. In 364 outbreaks attributed to a single commodity, leafy vegetables (33%), fruits/nuts (16%), and mollusks (13%) were implicated most commonly. Infected food handlers were the source of 53% of outbreaks and may have contributed to 82% of outbreaks. Most foods were likely contaminated during preparation and service, except for mollusks, and occasionally, produce was contaminated during production and processing. Interventions to reduce the frequency of foodborne norovirus outbreaks should focus on food workers and production of produce and shellfish.
登录
查看更多内容
DOI：
10.1056/nejmoa1101245
发表时间：
2011-12-08
期刊：
The New England journal of medicine
影响因子：
--
作者：
Atmar RL;Bernstein DI;Harro CD;Al-Ibrahim MS;Chen WH;Ferreira J;Estes MK;Graham DY;Opekun AR;Richardson C;Mendelman PM
通讯作者：
Mendelman PM
影响因子：
11.8
作者：
Lopman, Ben A.;Hall, Aron J.;Parashar, Umesh D.
通讯作者：
Parashar, Umesh D.
影响因子：
4.4
作者：
Maalouf, Haifa;Schaeffer, Julien;Le Guyader, Francoise S.
通讯作者：
Le Guyader, Francoise S.
影响因子：
6.9
作者：
Aoki, Y.;Suto, A.;Matsuzaki, Y.
通讯作者：
Matsuzaki, Y.
影响因子：
11.8
作者：
Hall, Aron J.;Curns, Aaron T.;Lopman, Ben A.
通讯作者：
Lopman, Ben A.