Infection control for norovirus

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”Ready-to-eat foods (such as leafy greens) and foods handled after cooking are the most frequently identified products associated with outbreaks”

”Leafy vegetables, fruits, and shellfish, all of which are commonly consumed raw or undercooked, are the food commodities most commonly reported as the cause of foodborne norovirus outbreaks”

”Norwalk virus seeded into ground water for at least 61 days was still able to infect human volunteers”

Barclay L, Park GW, Vega E, et al. Infection control for norovirus. Clin Microbiol Infect. 2014;20(8):731-40.

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Human norovirus transmission and evolution in a changing world. – PubMed – NCBI

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”the globalization of the food industry, which enables large norovirus outbreaks to occur on an international scale.”

”studies have shown that approximately 7% of foodborne outbreaks of noroviruses are part of an international event with a common source. Globally, noroviruses rank among the top causes of foodborne disease”

 ADDIN EN.REFLIST de Graaf, M., van Beek, J. & Koopmans, M. P. (2016). Human norovirus transmission and evolution in a changing world. Nat Rev Microbiol, 14(7), ss. 421-433. DOI:10.1038/nrmicro.2016.48

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