Norovirus is the most
common cause of acute gastroenteritis and the most common cause of food-borne
illness in the United States. Typically, Norovirus causes diarrhea and vomiting
for 24-72 hours, but for high risk populations it can lead to dehydration,
hospitalization and death. Each year, Norovirus sickens 19-21 million people,
hospitalizes 56,000-70,000, kills 570-800 and costs the United States more than
$2 billion in healthcare costs and lost productivity. This presentation will
discuss the epidemiology of Norovirus, prevention and control measures,
laboratory testing considerations, and sampling techniques. The presentation
will conclude with an examination of two Norovirus outbreaks that occurred at a
casino and a restaurant in the Midwest and discuss how these outbreaks could
have easily spread worldwide if either had occurred in a large tourist area like
Las Vegas.
Thursday, October 10, 2013
Norovirus in Iowa: A State and Local Perspective (50m Lecture)
Norovirus is the most
common cause of acute gastroenteritis and the most common cause of food-borne
illness in the United States. Typically, Norovirus causes diarrhea and vomiting
for 24-72 hours, but for high risk populations it can lead to dehydration,
hospitalization and death. Each year, Norovirus sickens 19-21 million people,
hospitalizes 56,000-70,000, kills 570-800 and costs the United States more than
$2 billion in healthcare costs and lost productivity. This presentation will
discuss the epidemiology of Norovirus, prevention and control measures,
laboratory testing considerations, and sampling techniques. The presentation
will conclude with an examination of two Norovirus outbreaks that occurred at a
casino and a restaurant in the Midwest and discuss how these outbreaks could
have easily spread worldwide if either had occurred in a large tourist area like
Las Vegas.
Subscribe to:
Post Comments (Atom)
As the abstract states, Norovirus is the leading cause of foodborne illness in the United States and the number of cases is increasing every year. In the past, time-temperature control was the main risk factor for causing a foodborne, but it has been replaced with personal hygiene and employees working when sick. I am interested in learning more about Norovirus and learning about the differences in investigations (food vs nonfood).
ReplyDeleteI believe this presentation will provide with the scientific and experimental knowledge of a health problem that should be prevented every day. It is a hot issue!
ReplyDelete