![]() ![]() Although reporting bias may play a role in the predominance of outbreaks associated with berries and oysters, as they are known to be high-risk foods, these data also highlight the association between shellfish and viral gastroenteritis.įrequent: shellfish, berries, food handlerįlavivirus, Tick borne encephalitis virus (TBEV)įever, vomiting, fatigue, pain in the neck, back, encephalitis, 7–14 days Among the NoV foodborne outbreaks, 11 were associated with berries and 22 with oysters. The other three were recent reports of HAV linked to dried tomatoes. All but 3 of the 36 outbreak notifications involving viruses reported during an 11-year period (2000–2010) in the European Food Alert System for Food and Feed (RASFF) were due to NoVs. Recognition of foodborne illness also is influenced by public sensitivity and awareness of such illness, which can bias the tendency to report an illness. For example, lettuce maintains a higher quantity of viable hepatitis A virus and for a longer period of time compared to fennel and carrots. The food itself also has an important role. Several factors influence the transmission process, including the manner of contamination, binding or attachment of the virus to the food, survival and persistence of the virus on the food, the manner of food preparation (raw, cooked, peeled), and the susceptibility of the person eating the food to the contaminating virus. hepatitis E) is not considered, the two primary routes for food contamination are infected food-handlers and the production process (such as contact of the food with sewage-contaminated waters). Besides NoVs, foodborne transmission has been documented for at least 10 viral families, but only a few families have been implicated repeatedly ( Table 1 Recent estimates from the CDC are that there are 9.4 million episodes of foodborne illness caused annually by 31 major pathogens in the United States, and NoVs are responsible for 58% of these illnesses. Noroviruses (NoVs) were the most common cause, being responsible for 193 outbreaks, while Salmonella, the second leading cause, was responsible for 136 outbreaks. In 2007, the CDC identified viruses as the causative agent of 46% of illnesses due to food consumption in outbreaks with an identifiable etiologic agent. Although first described ∼100 years ago, it has only recently become very clear that food plays an important role in virus transmission. ![]()
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