Abstract
Noroviruses are the leading cause of foodborne illness in the United States. To better guide interventions, we analyzed 2,922 foodborne disease outbreaks for which norovirus was the suspected or confirmed cause, which had been reported to the Foodborne Disease Outbreak Surveillance System of the Centers for Disease Control and Prevention during 2001-2008. On average, 365 foodborne norovirus outbreaks were reported annually, resulting in an estimated 10,324 illnesses, 1,247 health care provider visits, 156 hospitalizations, and 1 death. In 364 outbreaks attributed to a single commodity, leafy vegetables (33%), fruits/nuts (16%), and mollusks (13%) were implicated most commonly. Infected food handlers were the source of 53% of outbreaks and may have contributed to 82% of outbreaks. Most foods were likely contaminated during preparation and service, except for mollusks, and occasionally, produce was contaminated during production and processing. Interventions to reduce the frequency of foodborne norovirus outbreaks should focus on food workers and production of produce and shellfish.
Highlights
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Outbreak Characteristics During 2001–2008, a total of 9,206 foodborne disease outbreaks were reported in the United States
Foodborne norovirus outbreaks were reported from 49 states and the District of Columbia, with substantial state-to-state variation in the rate of reported outbreaks (Figure 1)
Summary
All other clinicians completing this activity will be issued a certificate of participation. Describe general characteristics and outcomes of US norovirus outbreaks, based on an analysis of data reported during 2001-2008 to the CDC Foodborne Disease Outbreak Surveillance System Describe sources of US norovirus outbreaks, based on an analysis of data reported during 2001-2008 to the CDC Foodborne Disease Outbreak Surveillance System
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