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dc.contributor.authorMartinez, Ana
dc.contributor.authorDomínguez García, Àngela
dc.contributor.authorTorner Gràcia, Núria
dc.contributor.authorRuiz, Laura
dc.contributor.authorCamps, Neus
dc.contributor.authorBarrabeig i Fabregat, Irene
dc.contributor.authorArias, César
dc.contributor.authorÁlvarez, Josep
dc.contributor.authorGodoy i García, Pere
dc.contributor.authorBalaña, Pilar Jorgina
dc.contributor.authorPumares, Analía
dc.contributor.authorBartolomé, Rosa
dc.contributor.authorFerrer, Dolors
dc.contributor.authorPérez, Unai
dc.contributor.authorPinto, Rosa
dc.contributor.authorBuesa, Javier
dc.contributor.authorCatalan Viral Gastroenteritis Study Group
dc.description.abstractBackground: Noroviruses are one of the principal biological agents associated with the consumption of contaminated food. The objective of this study was to analyse the size and epidemiological characteristics of foodborne outbreaks of gastroenteritis in Catalonia, a region in the northeast of Spain. Methods: In all reported outbreaks of gastroenteritis associated with food consumption, faecal samples of persons affected were analysed for bacteria and viruses and selectively for parasites. Study variables included the setting, the number of people exposed, age, sex, clinical signs and hospital admissions. The study was carried out from October 2004 to October 2005. Results: Of the 181 outbreaks reported during the study period, 72 were caused by Salmonella and 30 by norovirus (NoV); the incidence rates were 14.5 and 9.9 per 100,000 person-years, respectively. In 50% of the NoV outbreaks and 27% of the bacterial outbreaks (p = 0.03) the number of persons affected was ≥10; 66.7% of NoV outbreaks occurred in restaurants; no differences in the attack rates were observed according to the etiology. Hospitalizations were more common (p = 0.03) in bacterial outbreaks (8.6%) than in NoV outbreaks (0.15%). Secondary cases accounted for 4% of cases in NoV outbreaks compared with 0.3% of cases in bacterial outbreaks (p < 0.001) Conclusion: Norovirus outbreaks were larger but less frequent than bacterial outbreaks, suggesting that underreporting is greater for NoV outbreaks. Food handlers should receive training on the transmission of infections in diverse situations. Very strict control measures on handwashing and environmental disinfection should be adopted in closed or partially-closed institutions.ca_ES
dc.publisherBioMed Centralca_ES
dc.relation.isformatofReproducció del document publicat a
dc.relation.ispartofBMC Infectious Diseases, 2008, vol. 8, núm. 47, p. 1-7ca_ES
dc.rightscc-by, (c) Martinez et al., 2008ca_ES
dc.subject.otherGastroenteritis -- Catalunyaca_ES
dc.subject.otherVirosis -- Catalunyaca_ES
dc.subject.otherEpidemiologia -- Catalunyaca_ES
dc.titleEpidemiology of foodborne Norovirus outbreaks in Catalonia, Spainca_ES

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cc-by, (c) Martinez et al., 2008
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