Norovirus attribution study: Detection of norovirus from the commercial food preparation environment in outbreak and non-outbreak premises

Abstract

Aims Norovirus remains the most significant virological risk that is transmitted via food and the environment to cause acute gastroenteritis. This study aimed to investigate the hypothesis that the contamination of the commercial food production environment with norovirus will be higher in premises that have recently reported a foodborne norovirus outbreak than those that have not. Methods Sampling of commercial food production environments was carried out across a 16‐month period between January 2015 and April 2016 in the South East and the North West of England by local authority environmental health departments as part of routine surveillance visits to premises. A total of 2982 samples, 2038 virological and 944 bacteriological, were collected from 256 premises. Sixteen of these premises, six from South East and ten from North West England, were sampled as part of a public health outbreak investigation. Results & Conclusions Overall, 2038 swabs were submitted for norovirus testing, with an average of eight swabs per premises (range 4 to 23) and a median of seven. Of the premises sampled, 11.7% (30/256) yielded at least one norovirus‐positive sample (environmental, and/or food handler hand swab), and 2.5% of the swabs were positive for norovirus. A peak in the positivity rate was seen in the South East in April 2016. No associations were found between norovirus positivity and bacteriology indicators, or between bacteriology indicators and hygiene ratings. Significance and impact of study This study demonstrates that food premises and food handlers remain a potential source of norovirus transmission and outbreaks.

“If I die for touching him, let me die”: a rapid ethnographic assessment of cultural practices and Ebola transmission in high-risk border regions of Tanzania

“…Although literature documents less the role of food handling and consumption on EVD transmission risks [ 33 ], food is a reported route for transmission of other viral diseases. Contaminated food can negatively affect individuals after consumption or during food handling, as reported for Hepatitis A [ 34 ] and norovirus [ 35 ]. Similarly, Lassa fever, the virulent acute hemorrhagic fever, closely resembling EVD, is transmitted to humans via contaminated food or objects [ 36 ].…”

“If I die for touching him, let me die”: A Rapid Ethnographic Assessment of Cultural practices and Ebola Transmission in High-risk Boarder Regions of Tanzania

“…Although literature documents less the role of food handling and consumption on EVD transmission risks (32), food is a reported route for transmission of other viral diseases. Contaminated food can negatively affect individuals after consumption or during food handling, as reported for Hepatitis A (33) and norovirus (34). Similarly, Lassa fever, the virulent acute hemorrhagic fever, closely resembling EVD, is transmitted to humans via contaminated food or objects (35).…”

Simultaneous on-site visual identification of norovirus GI and GII genogroups with point-of-care molecular lateral flow strip

“…6,7 Meanwhile, the infected patients could be the potential new transmission source of NoV infection. 8,9 The transmission could continue for four to eight weeks even after the recovery of the infection. Therefore, timely screening and identification of NoV and the detailed genogroups could help in avoiding the spreading of NoV and providing effective pandemic control measures.…”