Gastrointestinal Infections Flashcards
Most common viral cause of foodborne illness
Norovirus 5.4 million/year 26% foodborne
Viral causes of foodborne illness
- Norovirus (5.4/1.4M)
- Rotavirus (15K/<1)
- Astrovirus (15K<1)
- Sapovirus (15K<1)
- Hepatitis A virus (1.5K/109/0.31/0.02)
Most common bacterial causes of foodborne illness
- Salmonella (1M/0.27)
- Clostridium perfringens (965K)
- Campylobacter (845/675K/0.17)
- Staph aureus (241K/0.06)
Most common parasitic causes of foodborne illness
- Toxoplasma gondii (86/43K/0.02)
Inflammatory diarrhea, agents (foodborne)
- Salmonella
- Campylobacter
- Shigella
- E. coli, enterohemorrhagic
- Yersinia
- Vibrio parahemolyticus
- Entamoeba histolytica
Watery diarrhea, agents (foodborne)
- Norovirus
- Clostridioides
- Clostridium perfringens
- E. coli, enterotoxigenic
- Rota, astro, sapo, adenovirus
- Giardia lamblia
- Cryptosporidium parvum
- Listeria monocytogenes
Norovirus seasonality
Anytime, highest Nov-April
Norovirus inoculum transmission required
<100 viral particles
Norovirus routes
- Fecal-oral
- Airborne vomitus droplets
- Fomites
- Contaminated foods and water (greens, fresh fruit, shellfish)
Norovirus stability
Extreme environmental stability, resists freezing and heating to 60ºC and chlorine and EtOH
Noroviral shedding period
⬆︎risk first 24-48HR post-onset; mean duration 4WK
Norovirus outbreaks
Cruise ships
Resorts
Community/education settings
Hospitals
Restaurants/catering
Prisons
Norovirus immunity
Some immunity = same genogroup; less immunity = diff genogroup
Norovirus symptoms
May be asymptomatic carrier (esp after repeated exposure)
- Nausea, vomiting (explosive) (nonbloody, nonbilious)
- Watery diarrhea (explosive)(nonbloody)
- Abdominal pain
Norovirus return to activity
Isolate until 48-72HR post sx resolution