Two Outbreaks of Foodborne Gastroenteritis Caused by a Small Round Structured Virus: Evidence of Prolonged Infectivity in a Food Handler

Iversen, AngelaM.; Gill, Mandev S.; Bartlett, C. L. R.; Cubitt, W. D.; McSwiggan, D A

doi:10.1016/s0140-6736(87)92933-3

Cited by 67 publications

(37 citation statements)

References 8 publications

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“…However, despite the relative frequency of its occurrence, important questions about how such transmission occurs remain to be answered. Of 14 published reports of viral gastroenteritis outbreaks that probably resulted from transmission by food handlers, a food handler who was ill before or while handling the implicated food item was identified in 8 outbreaks (57%) (8,31,43,45,46,58,61,73,75,82,95,97,102,112). Salads were the implicated vehicle in five outbreaks (36%), and cold food items or ice were implicated in all but one outbreak.…”

Section: Infected Food Handlersmentioning

confidence: 99%

“…Norwalk virus was subsequently shown to be a frequent cause of outbreaks of food-borne and waterborne AING in the United States (20,40,69,76). From 1978 through 1982, the clinical and epidemiologic features of outbreaks of foodborne and waterborne Norwalk virus infection were characterized (4, 43, 44, 47, 48, 70-72, 74, 108, 115); also, during the 1980s, an increasing variety of viral agents were implicated as causing outbreaks of food-borne or waterborne illness (8,9,26,36,45,46,60,61,73,86,105,110). The clinical aspects of these illnesses and the epidemiologic aspects of the outbreaks resembled those caused by Norwalk virus.…”

Section: Introductionmentioning

confidence: 99%

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Outbreaks of food-borne and waterborne viral gastroenteritis

1993

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Norwalk virus infection is the epidemiologic prototype for outbreaks of food-borne and waterborne gastroenteritis. Around the world, Norwalk virus and Norwalk-like viruses appear to be major causes of food-borne and waterborne illness. Assessment of the overall significance of viral agents to the epidemiology of food-borne and waterborne illness is hampered by the lack of surveillance throughout much of the world. In areas where food-borne and waterborne illness surveillance is conducted, outbreaks of viral gastroenteritis are underreported because of the lack of availability of routine laboratory services to confirm the viral etiology. Routine use of epidemiologic criteria as an alternative to laboratory confirmation will allow better assessments of the importance of viral gastroenteritis until effective laboratory methods can be widely implemented. Outbreaks of viral gastroenteritis have been propagated by contamination of water supplies, raw foods, and ill food handlers. Controlling an outbreak depends on identifying and removing the source of contamination. The demonstrated occurrence of person-to-person transmission and the likely occurrence of transmission of Norwalk-like viruses by aerosol make it necessary to evaluate the potential for transmission by food handlers and servers in every outbreak, regardless of primary source.

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Section: Infected Food Handlersmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Outbreaks of food-borne and waterborne viral gastroenteritis

1993

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“…Infection is characterized by the acute onset of nausea, vomiting, abdominal cramps, and diarrhea, which generally last for about 48 h (22). Transmission occurs predominantly through ingestion of contaminated water; food (particularly oysters); and person to person by the fecal-oral route, airborne transmission, and contact with contaminated surfaces (14,21,30,37,42). The ease with which NoV is transmitted and the low infectious dose required to establish an infection results in extensive outbreaks in numerous environments, including hospitals, hotels, schools, nursing homes, and cruise ships (5,33,34,53).…”

mentioning

confidence: 99%

Emergence of a New Norovirus Genotype II.4 Variant Associated with Global Outbreaks of Gastroenteritis

et al. 2006

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Norovirus (NoV) is highly infectious and is the major cause of outbreak gastroenteritis in adults, with pandemic spread of the virus being reported in 1995 and 2002. The NoV genome is genetically diverse, which has hampered development of sensitive molecular biology-based methods. In this study we report on a nested reverse transcriptase PCR (nRT-PCR) that was designed to amplify the highly conserved 3′ end of the polymerase region and the 5′ end of the capsid gene of NoV genogroup II (GII). The nRT-PCR was validated with strains isolated from sporadic and outbreak cases between 1997 and 2004 in New South Wales, Australia. Phylogenetic analysis identified six genotypes circulating in New South Wales, GII.1, GII.3, GII.4, GII.6, GII.7, and GII.10, with GII.4 being the predominant genotype. In 2004, there was a marked increase in NoV GII activity in Australia, with a novel GII.4 variant being identified as the etiological agent in 18 outbreaks investigated. This novel GII.4 variant, termed Hunter virus, differed by more than 5% at the amino acid level across the capsid from any other NoV strain in the GenBank and EMBL databases. The Hunter virus was subsequently identified as the etiological agent in large epidemics of gastroenteritis in The Netherlands, Japan, and Taiwan in 2004 and 2005.

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“…Food poisoning can be caused by a variety of bacteria, parasites, and viruses (e.g., Salmonella, Shigella, Brucella, Vibrio, and Rotavirus; Tajkarimia et al 2013). Depending on the type of food poisoning, symptoms such as nausea, vomiting, stomach cramps, fainting, diarrhea, and/or death have an onset time of 30 min to 36 h or more (Iversen et al 1987;LeLoir et al 2003). Food poisoning that affects dozens or even hundreds of people continues to be recorded in modern times at weddings as well as at potluck events such as church suppers and school functions (Anonymous 2010(Anonymous , 2011Gaulin et al 2010).…”

Section: Hours After the Feastmentioning

confidence: 99%

Feasts and Their Failures

Smith

2014

J Archaeol Method Theory

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Archaeologists often interpret the physical evidence for large-scale consumption of food and beverages as the remains of feasts that successfully enhanced personal reputations, consolidated power, or ensured community solidarity. However, ethnographic accounts illustrate the potential for "feast failure": people may or may not contribute, may or may not come to the feast, may or may not be satisfied, and may or may not repay the feast-giver in labor or obeisance. Because they involve so many logistical and material components before, during, and after the event, feasts almost always exhibit some shortcomings. These failures paradoxically provide both hosts and guests the opportunity to demonstrate their managerial skills, a factor that would have been increasingly important with the development of multiple and overlapping groups at the inception of social complexity. The use of failure-prone events as testing grounds for social integration also may explain the increased amount and diversity of feasting behavior over time.

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Two Outbreaks of Foodborne Gastroenteritis Caused by a Small Round Structured Virus: Evidence of Prolonged Infectivity in a Food Handler

Cited by 67 publications

References 8 publications

Outbreaks of food-borne and waterborne viral gastroenteritis

Outbreaks of food-borne and waterborne viral gastroenteritis

Emergence of a New Norovirus Genotype II.4 Variant Associated with Global Outbreaks of Gastroenteritis

Feasts and Their Failures

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