Norovirus infection risk factors

Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]

Overview

Risk factors for norovirus infection include close contact with infected individuals, particularly those in the same household, poor food-handling hygiene, and consumption of contaminated shellfish and/or raw vegetables.

Risk Factors

The following factors increase the risk of contracting norovirus, particularly during outbreaks:^[1]^[2]

Poor food-handling hygiene
Poor hand hygiene
Shared food
Close contact with person with recent or current history of norovirus infection.
Ingestion of raw or insufficiently steamed shellfish and raw vegetables (Shellfish and salad ingredients are the foods most often implicated in outbreaks)

References

↑ Parashar UD, Monroe SS (2001). ““Norwalk-like viruses” as a cause of foodborne disease outbreaks”. Rev. Med. Virol. 11 (4): 243–52. doi:10.1002/rmv.321. PMID 11479930.
↑ de Wit MA, Koopmans MP, van Duynhoven YT (2003). “Risk factors for norovirus, Sapporo-like virus, and group A rotavirus gastroenteritis”. Emerg Infect Dis. 9 (12): 1563–70. doi:10.3201/eid0912.020076. PMC 3034344. PMID 14720397.

Template:WikiDoc Sources

[pmid11479930-1] Parashar UD, Monroe SS (2001). ““Norwalk-like viruses” as a cause of foodborne disease outbreaks”. Rev. Med. Virol. 11 (4): 243–52. doi:10.1002/rmv.321. PMID 11479930.

[pmid14720397-2] Wit MA, Koopmans MP, van Duynhoven YT (2003). “Risk factors for norovirus, Sapporo-like virus, and group A rotavirus gastroenteritis”. Emerg Infect Dis. 9 (12): 1563–70. doi:10.3201/eid0912.020076. PMC 3034344. PMID 14720397.

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