ABSTRACT
BACKGROUND: Norovirus (NoV) is the predominant cause of foodborne disease outbreaks. Virus contamination may occur during all steps of food processing, from production to preparation and serving. The relative importance of these different routes of contamination is unknown. METHODS: The purpose of this study was to estimate the proportions of outbreaks caused by asymptomatic and symptomatic food handlers (FHs). Reports of foodborne NoV and sapovirus outbreaks (n=191) that occurred over a 7-year period were extracted, reviewed, and categorized according to the available evidence for source of contamination. RESULTS: In 64 (34%) of the outbreaks, contamination from FHs took place during preparation or serving of food. In the majority of these outbreaks (n=41; 64%), the FHs were asymptomatic during food handling. Some had been in contact with ill household members before handling the food and remained asymptomatic; others developed symptoms shortly after or were post-symptomatic. In 51 (27%) of the outbreaks, contamination occurred during production of the food, and in 55 (29%) of the outbreaks, contamination had supposedly occurred after serving a guest at a self-serve buffet. CONCLUSIONS: Guidelines regarding exclusion of FHs where household members suffer from gastroenteritis could limit the number of outbreaks.
Subject(s)
Caliciviridae Infections/epidemiology , Carrier State/epidemiology , Disease Outbreaks/statistics & numerical data , Food Handling/statistics & numerical data , Foodborne Diseases/epidemiology , Foodborne Diseases/virology , Caliciviridae Infections/virology , Carrier State/virology , Denmark/epidemiology , Food Microbiology , Humans , Norovirus , Retrospective StudiesABSTRACT
We describe an outbreak of Shiga toxin-producing Escherichia coli O26:H11 infection in 20 patients (median age, 2 years). The source of the infection was an organic fermented beef sausage. The source was discovered by using credit card information to obtain and compare customer transaction records from the computer systems of supermarkets.
Subject(s)
Disease Outbreaks , Escherichia coli Infections/epidemiology , Meat Products/microbiology , Shiga-Toxigenic Escherichia coli/isolation & purification , Adolescent , Adult , Case-Control Studies , Child , Child, Preschool , Databases as Topic , Denmark/epidemiology , Escherichia coli Infections/microbiology , Food Microbiology , Humans , Logistic Models , Middle Aged , Surveys and QuestionnairesSubject(s)
Bacterial Infections/microbiology , Disease Outbreaks/statistics & numerical data , Gastroenteritis/epidemiology , Gastroenteritis/microbiology , Risk Assessment/methods , Water Pollution/statistics & numerical data , Water Supply/statistics & numerical data , Denmark/epidemiology , Humans , Incidence , Population Surveillance , Risk Factors , Water MicrobiologyABSTRACT
The majority of non-typhoidal Salmonella infections are foodborne, with undercooked eggs, chicken and red meat being the most important sources. Transmission from exotic pets, reptiles in particular, may account for 3-5% of human Salmonella cases. We describe a case of S. Saintpaul infection in an eight-month-old infant. A food source was unlikely because the infant was fed from a percutaneous endoscopic gastrostomy tube and the food tested negative for Salmonella. The family kept pet turtles, and S. Saintpaul with indistinguishable pulsed field gel electrophoresis patterns was isolated from the turtle water. The infant's older sister, who had contact with the turtles, had had gastroenteritis and may have served as the vehicle of transmission.
