@article{Coutts_Sturge_Lalor_Marshall_Bruggink_Subasinghe_Easton_2017, title={An outbreak of foodborne norovirus gastroenteritis linked to a restaurant in Melbourne, Australia, 2014}, volume={8}, url={https://ojs.wpro.who.int/ojs/index.php/wpsar/article/view/536}, DOI={10.5365/wpsar.2017.8.1.008}, abstractNote={<div id="__sec1" class="sec sec-first"> <p id="__p1" class="p p-first-last">Introduction: In May 2014 an outbreak of norovirus occurred among patrons of a restaurant in Melbourne, Australia. Investigations were conducted to identify the infectious agent, mode of transmission and source of illness, and to implement controls to prevent further transmission.</p> </div> <div id="__sec2" class="sec"> <p id="__p2" class="p p-first-last">Methods: A retrospective case-control study was conducted to test the hypothesis that food served at the restaurant between 9 and 15 May 2014 was the vehicle for infection. A structured questionnaire was used to collect demographic, illness and food exposure data from study participants. To ascertain whether any food handlers had experienced gastroenteritis symptoms and were a possible source of infection, investigators contacted and interviewed staff who had worked at the restaurant between 9 and 16 May 2014.</p> </div> <div id="__sec3" class="sec"> <p id="__p3" class="p p-first-last">Results: Forty-six cases (including 16 laboratory-confirmed cases of norovirus) and 49 controls were interviewed and enrolled in the study. Results of the analysis revealed a statistically significant association with illness and consumption of grain salad (OR: 21.6, 95% CI: 1.8–252.7, <em>P</em> = 0.015) and beetroot dip (OR: 22.4, 95% CI: 1.9–267.0, <em>P</em> = 0.014). An interviewed staff member who reported an onset of acute gastrointestinal illness on 12 May 2014 had prepared salads on the day of onset and the previous two days.</p> </div> <div id="__sec4" class="sec sec-last"> <p id="__p4" class="p p-first-last">Discussion: The outbreak was likely caused by person-to-food-to-person transmission. The outbreak emphasizes the importance of the exclusion of symptomatic food handlers and strict hand hygiene practices in the food service industry to prevent contamination of ready-to-eat foods and the kitchen environment.</p> </div>}, number={2}, journal={Western Pacific Surveillance and Response}, author={Coutts, Shaun Peter and Sturge, Kaye and Lalor, Karin and Marshall, John and Bruggink, Leesa and Subasinghe, Nela and Easton, Marion}, year={2017}, month={May} }