Noda Mamoru, Fukuda Shinji, Nishio Osamu
Division of Biomedical Food Research, National Institute of Health Sciences, 1-18-1, Kamiyoga, Setagaya-ku, Tokyo, 158-5801, Japan.
Int J Food Microbiol. 2008 Feb 29;122(1-2):216-20. doi: 10.1016/j.ijfoodmicro.2007.11.073. Epub 2007 Dec 4.
Norovirus (NoV), which causes foodborne gastroenteritis outbreaks, is one of the important viruses in public health. We statistically analyzed the attack rate in foodborne outbreaks caused by NoV. The attack rate in 95 oyster-associated outbreaks was significantly higher than that in 195 food handler-associated outbreaks (P=0.007). The difference in the number of NoV genotypes implicated is considered to be an important factor for this difference. The attack rate in 20 outbreaks associated only with GII/3 was higher than that in 143 other outbreaks (P=0.247), while the attack rate in 27 outbreaks associated only with GII/4 was lower than that in 136 other outbreaks (P=0.004), suggesting that GII/4 NoVs cause asymptomatic infection more frequently than do other NoV genotypes. Our results suggest that differences in implicated foods, susceptibility of the host to NoV infection, and pathogenicity of NoVs may influence the attack rate in NoV foodborne outbreaks.
诺如病毒（NoV）可引发食源性肠胃炎暴发，是公共卫生领域的重要病毒之一。我们对诺如病毒引发的食源性暴发的发病率进行了统计分析。95起与牡蛎相关的暴发中的发病率显著高于195起与食品处理人员相关的暴发（P = 0.007）。所涉及的诺如病毒基因型数量的差异被认为是造成这种差异的一个重要因素。仅与GII/3相关的20起暴发中的发病率高于其他143起暴发（P = 0.247），而仅与GII/4相关的27起暴发中的发病率低于其他136起暴发（P = 0.004），这表明GII/4型诺如病毒比其他诺如病毒基因型更易引发无症状感染。我们的结果表明，所涉食物的差异、宿主对诺如病毒感染的易感性以及诺如病毒的致病性可能会影响诺如病毒食源性暴发中的发病率。
