Cambridge report on norovirusses in restaurants released.

Cambridge report on norovirusses in restaurants released.

A large of norovirus in diners at a in England between January and February 2009

An outbreak of affected at least 240 persons who had eaten at a gourmet restaurant over a period of 7 weeks in 2009 in England. Epidemiological, microbiological, and environmental studies were conducted. The case-control study demonstrated increased risk of illness in those who ate from a special ‘tasting menu’ and in particular an oyster, passion fruit jelly and lavender dish (odds ratio 7·0, 95% confidence interval 1·1–45·2). Ten diners and six staff members had laboratory-confirmed norovirus infection. Diners were infected with multiple norovirus belonging to genogroups I and II, a pattern characteristic of molluscan shellfish-associated outbreaks. The ongoing risk from dining at the restaurant may have been due to persistent contamination of the oyster supply alone or in combination with further spread via infected food handlers or the restaurant environment. Delayed notification of the outbreak to may have contributed to outbreak size and duration.  The article can be viewed here.


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About Norovirus

    Noroviruses are highly contagious and are transmitted via the faeces and vomit of infected people, either through direct contact or throught contaminated objects or via food and water. The incubation period is one to three days.

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