Outbreaks of norovirus — the genus of highly contagious diseases causing vomiting and diarrhea commonly referred to as food poisoning — are more likely to come from restaurants, than other settings such schools or healthcare facilities, according to recent data from the Centers for Disease Control and Prevention.

In its new report, Vital Signs, the CDC says media attention more than often goes to outbreaks that occur in more newsworthy locales, such as with the recent epidemics on cruise ships. In reality, these outbreaks account for about 1 percent of total reported occurrences, the group says.

Restaurants, on the other hand, account for 64 percent of incidences, followed by catering or banquet facilities (17 percent). Thirteen percent of outbreaks were attributed to miscellaneous locations, while 4 percent of illnesses occurred in private homes. Schools and healthcare facilities make up about 1 percent of occurrences, respectively.

About 20 million people get sick from norovirus, each year.

Infected food workers are frequently the sources of these outbreaks, often by touching ready-to-eat foods served in restaurants with bare and unclean hands, the public health agency says.

“Norovirus outbreaks from contaminated food in restaurants are far too common,” says CDC Director, Tom Frieden. “All who prepare food, especially the food service industry, can do more to create a work environment that promotes food safety and ensures that workers adhere to food safety laws and regulations that are already in place.”

A few of these recommendations include:
— Making sure food service workers practice proper handwashing and use utensils and single-use disposable gloves to avoid touching ready-to-eat foods with bare hands;
— Certifying kitchen managers and training food service workers in food safety practices; and
— Establishing policies that require food service workers to stay home when sick with vomiting and diarrhea and for at least 48 hours after symptoms stop.

CDC’s reprort also looked at which foods were commonly implicated in norovirus outbreaks. Of 324 outbreaks attributed to a specific food, more than 90 percent were contaminated during final preparation (such as making a sandwich) and 75 percent were foods eaten raw. Leafy vegetables, fruits and mollusks, such as oysters, were the most common single food categories in outbreaks.

To learn more about this report, click here.



Source: Centers for Disease Control and Prevention