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Related Experiment Videos

Foodborne Norwalk virus.

M R Griffin, J J Surowiec, D I McCloskey

    American Journal of Epidemiology
    |February 1, 1982
    PubMed
    Summary

    Green salad consumption was linked to a Norwalk virus outbreak in a New Jersey restaurant, causing widespread illness including diarrhea and nausea. Further testing confirmed a rise in Norwalk virus antibody titers in affected individuals.

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    Area of Science:

    • Epidemiology
    • Public Health
    • Infectious Diseases

    Background:

    • Foodborne illness outbreaks pose significant public health risks.
    • Identifying the source and causative agent of outbreaks is crucial for prevention.

    Purpose of the Study:

    • To investigate a suspected foodborne illness outbreak at a New Jersey restaurant.
    • To identify the food vehicle responsible for the outbreak and the etiological agent.

    Main Methods:

    • Retrospective cohort study involving restaurant patrons from December 6, 1979.
    • Interviews to collect data on food consumption and illness symptoms.
    • Serological testing for Norwalk virus antibody titers.

    Main Results:

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  • High attack rates observed in two banquet groups (92.7% and 80.6%), with no illness in a third group.
  • Illness symptoms included diarrhea, nausea, vomiting, cramps, and fever, with a median incubation of 31 hours.
  • Green salad consumption was significantly associated with illness (p<0.0001) in banquet groups and other patrons.
  • Serologic studies indicated a fourfold or greater rise in antibody titer to Norwalk virus in patients.

    • Conclusions:

    • Green salad served at the restaurant was identified as the likely source of the outbreak.
    • The outbreak was attributed to Norwalk virus infection.
    • This investigation highlights the importance of food safety in preventing viral gastroenteritis outbreaks.