Norovirus infection risk factors: Difference between revisions
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{{Norovirus infection}} | {{Norovirus infection}} | ||
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==Overview== | |||
Risk factors for norovirus infection include close contact with infected individuals, particularly those in the same household, poor food-handling [[hygiene]], and consumption of contaminated [[shellfish]] and/or [[raw]] [[vegetables]]. | |||
== References == | ==Risk Factors== | ||
The following factors increase the risk of contracting norovirus, particularly during outbreaks:<ref name="pmid11479930">{{cite journal | |||
|author=Parashar UD, Monroe SS | |||
|title="Norwalk-like viruses" as a cause of foodborne disease outbreaks | |||
|journal=Rev. Med. Virol. | |||
|volume=11 | |||
|issue=4 | |||
|pages=243–52 | |||
|year=2001 | |||
|pmid=11479930 | |||
|doi=10.1002/rmv.321 | |||
|issn= | |||
}}</ref><ref name="pmid14720397">{{cite journal| author=de Wit MA, Koopmans MP, van Duynhoven YT| title=Risk factors for norovirus, Sapporo-like virus, and group A rotavirus gastroenteritis. | journal=Emerg Infect Dis | year= 2003 | volume= 9 | issue= 12 | pages= 1563-70 | pmid=14720397 | doi=10.3201/eid0912.020076 | pmc=PMC3034344 | url=http://www.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pubmed&tool=sumsearch.org/cite&retmode=ref&cmd=prlinks&id=14720397 }} </ref> | |||
*Poor food-handling [[hygiene]] | |||
*Poor hand hygiene | |||
*Shared food | |||
*Close contact with person with recent or current history of norovirus infection. | |||
*Ingestion of raw or insufficiently steamed [[shellfish]] and [[raw]] [[vegetables]] (Shellfish and salad ingredients are the foods most often implicated in outbreaks) | |||
==References== | |||
{{Reflist|2}} | {{Reflist|2}} | ||
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[[Category:Viral diseases]] | [[Category:Viral diseases]] | ||
[[Category:Disease]] | [[Category:Disease]] | ||
[[Category:Needs content]] | [[Category:Needs content]] | ||
Latest revision as of 17:36, 8 March 2021
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
Overview
Risk factors for norovirus infection include close contact with infected individuals, particularly those in the same household, poor food-handling hygiene, and consumption of contaminated shellfish and/or raw vegetables.
Risk Factors
The following factors increase the risk of contracting norovirus, particularly during outbreaks:[1][2]
- Poor food-handling hygiene
- Poor hand hygiene
- Shared food
- Close contact with person with recent or current history of norovirus infection.
- Ingestion of raw or insufficiently steamed shellfish and raw vegetables (Shellfish and salad ingredients are the foods most often implicated in outbreaks)
References
- ↑ Parashar UD, Monroe SS (2001). ""Norwalk-like viruses" as a cause of foodborne disease outbreaks". Rev. Med. Virol. 11 (4): 243–52. doi:10.1002/rmv.321. PMID 11479930.
- ↑ de Wit MA, Koopmans MP, van Duynhoven YT (2003). "Risk factors for norovirus, Sapporo-like virus, and group A rotavirus gastroenteritis". Emerg Infect Dis. 9 (12): 1563–70. doi:10.3201/eid0912.020076. PMC 3034344. PMID 14720397.