Norovirus infection risk factors: Difference between revisions
No edit summary |
No edit summary |
||
| Line 2: | Line 2: | ||
{{Norovirus infection}} | {{Norovirus infection}} | ||
Please help WikiDoc by adding content here. It's easy! Click [[Help:How_to_Edit_a_Page|here]] to learn about editing. | Please help WikiDoc by adding more content here. It's easy! Click [[Help:How_to_Edit_a_Page|here]] to learn about editing. | ||
==Overview== | |||
Noroviruses are transmitted directly via person to person or indirectly via contaminated water and foods. A [[Centers for Disease Control and Prevention|CDC]] study of eleven outbreaks in [[New York|New York State]] lists the suspected [[Transmission (medicine)|mode of transmission]] as person-to-person in seven outbreaks, foodborne in two, waterborne in one, and one unknown. The source of waterborne outbreaks may include water from municipal supplies, wells, recreational lakes, swimming pools and ice machines. <ref name="pmid8395330">{{cite journal | |||
|author=Hedberg CW, Osterholm MT | |||
|title=Outbreaks of food-borne and waterborne viral gastroenteritis | |||
|journal=Clin. Microbiol. Rev. | |||
|volume=6 | |||
|issue=3 | |||
|pages=199–210 | |||
|year=1993 | |||
|pmid=8395330 | |||
|doi= | |||
|url=http://cmr.asm.org/cgi/pmidlookup?view=long&pmid=8395330 | |||
|issn= | |||
}}</ref> | |||
[[Shellfish]] and [[salad]] ingredients are the foods most often implicated in Norwalk outbreaks. Ingestion of raw or insufficiently steamed [[clam]]s and [[oyster]]s poses a high risk for infection with the Norwalk virus. Foods other than shellfish are contaminated by ill food handlers.<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> | |||
== References == | == References == | ||
Revision as of 16:49, 17 December 2012
|
Norovirus infection Microchapters |
|
Diagnosis |
|---|
|
Treatment |
|
Case Studies |
|
Norovirus infection risk factors On the Web |
|
American Roentgen Ray Society Images of Norovirus infection risk factors |
|
Risk calculators and risk factors for Norovirus infection risk factors |
Please help WikiDoc by adding more content here. It's easy! Click here to learn about editing.
Overview
Noroviruses are transmitted directly via person to person or indirectly via contaminated water and foods. A CDC study of eleven outbreaks in New York State lists the suspected mode of transmission as person-to-person in seven outbreaks, foodborne in two, waterborne in one, and one unknown. The source of waterborne outbreaks may include water from municipal supplies, wells, recreational lakes, swimming pools and ice machines. [1]
Shellfish and salad ingredients are the foods most often implicated in Norwalk outbreaks. Ingestion of raw or insufficiently steamed clams and oysters poses a high risk for infection with the Norwalk virus. Foods other than shellfish are contaminated by ill food handlers.[2]
References
- ↑ Hedberg CW, Osterholm MT (1993). "Outbreaks of food-borne and waterborne viral gastroenteritis". Clin. Microbiol. Rev. 6 (3): 199–210. PMID 8395330.
- ↑ 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.