التفاصيل البيبلوغرافية
| العنوان: |
Challenges of investigating a large food-borne norovirus outbreak across all branches of a restaurant group in the United Kingdom, October 2016 |
| المؤلفون: |
Mari Morgan, J Stevenson, David J. Allen, Amir Kirolos, Ayoub Saei, Roberto Vivancos, Vicky Watts, Valerie Decraene, Daniele Curtis, Ellie Maslen, James Sedgwick, Neil Macdonald, Deborah Turbitt, Deb Morgan, Catriona Waugh, Christopher Williams |
| المصدر: |
EUROSURVEILLANCE
Eurosurveillance |
| سنة النشر: |
2019 |
| مصطلحات موضوعية: |
Adult, Male, food-borne infections, medicine.medical_specialty, Restaurants, Adolescent, Food Handling, Epidemiology, medicine.disease_cause, Disease Outbreaks, Foodborne Diseases, Preparation method, Young Adult, Ingredient, Virology, Environmental health, medicine, ready-to-eat products, Humans, media_common.cataloged_instance, European union, Child, Aged, Caliciviridae Infections, Retrospective Studies, media_common, outbreak, Public health, Norovirus, Outbreaks, Public Health, Environmental and Occupational Health, Outbreak, Middle Aged, restaurant chains, United Kingdom, Gastroenteritis, Product (business), Food borne, Female, Business, Capsicum |
| الوصف: |
During October and November 2016, over 1,000 customers and staff reported gastroenteritis after eating at all 23 branches of a restaurant group in the United Kingdom. The outbreak coincided with a new menu launch and norovirus was identified as the causative agent. We conducted four retrospective cohort studies; one among all restaurant staff and three in customers at four branches. We investigated the dishes consumed, reviewed recipes, interviewed chefs and inspected restaurants to identify common ingredients and preparation methods for implicated dishes. Investigations were complicated by three public health agencies concurrently conducting multiple analytical studies, the complex menu with many shared constituent ingredients and the high media attention. The likely source was a contaminated batch of a nationally distributed ingredient, but analytical studies were unable to implicate a single ingredient. The most likely vehicle was a new chipotle chilli product imported from outside the European Union, that was used uncooked in the implicated dishes. This outbreak exemplifies the possibility of rapid spread of infectious agents within a restaurant supply chain, following introduction of a contaminated ingredient. It underlines the importance of appropriate risk assessments and control measures being in place, particularly for new ingredients and ready-to-eat foods. |
| وصف الملف: |
application/pdf |
| اللغة: |
English |
| URL الوصول: |
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a02cd12c0f6f82bac893691f99a502a |
| Rights: |
OPEN |
| رقم الانضمام: |
edsair.doi.dedup.....2a02cd12c0f6f82bac893691f99a502a |
| قاعدة البيانات: |
OpenAIRE |