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{{Norovirus infection}}
{{Norovirus infection}}
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==Overview==
==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
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]].
|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
==Risk Factors==
The following factors increase the risk of contracting norovirus, particularly during outbreaks:<ref name="pmid11479930">{{cite journal
|author=Parashar UD, Monroe SS
|author=Parashar UD, Monroe SS
|title="Norwalk-like viruses" as a cause of foodborne disease outbreaks
|title="Norwalk-like viruses" as a cause of foodborne disease outbreaks
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|doi=10.1002/rmv.321
|doi=10.1002/rmv.321
|issn=
|issn=
}}</ref>
}}</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>


== References ==
*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:Infectious disease]]
 
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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

  1. 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.
  2. 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.


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