Centers for Disease Control and Prevention, National Center for Environmental Health, Atlanta, Georgia 30341, USA (ORCID: https://orcid.org/0000-0002-4674-5134 [L.B.]).
Minnesota Department of Health, St. Paul, Minnesota 55155, USA.
J Food Prot. 2020 Sep 1;83(9):1607-1618. doi: 10.4315/JFP-20-102.
Norovirus is the leading cause of foodborne illness outbreaks in the United States, and restaurants are the most common setting of foodborne norovirus outbreaks. Therefore, prevention and control of restaurant-related foodborne norovirus outbreaks is critical to lowering the burden of foodborne illness in the United States. Data for 124 norovirus outbreaks and outbreak restaurants were obtained from Centers for Disease Control and Prevention surveillance systems and analyzed to identify relationships between restaurant characteristics and outbreak size and duration. Findings showed that restaurant characteristics, policies, and practices were linked with both outbreak size and outbreak duration. Compared with their counterparts, restaurants that had smaller outbreaks had the following characteristics: managers received food safety certification, managers and workers received food safety training, food workers wore gloves, and restaurants had cleaning policies. In addition, restaurants that provided food safety training to managers, served food items requiring less complex food preparation, and had fewer managers had shorter outbreaks compared with their counterparts. These findings suggest that restaurant characteristics play a role in norovirus outbreak prevention and intervention; therefore, implementing food safety training, policies, and practices likely reduces norovirus transmission, leading to smaller or shorter outbreaks.
诺如病毒是导致美国食源性疾病暴发的主要原因，而餐厅是食源性诺如病毒暴发最常见的场所。因此，预防和控制与餐厅相关的食源性诺如病毒暴发对于降低美国食源性疾病负担至关重要。本研究从疾病预防控制中心监测系统中获取了 124 起诺如病毒暴发和暴发餐厅的数据，并对其进行了分析，以确定餐厅特征与暴发规模和持续时间之间的关系。研究结果表明，餐厅特征、政策和实践与暴发规模和持续时间均有关联。与对照组相比，暴发规模较小的餐厅具有以下特征：管理人员接受食品安全认证，管理人员和工人接受食品安全培训，食品从业人员戴手套，餐厅有清洁政策。此外，与对照组相比，向管理人员提供食品安全培训、供应需要更简单食品制备的食品以及管理人员较少的餐厅，其暴发持续时间更短。这些发现表明，餐厅特征在诺如病毒暴发的预防和干预中发挥作用；因此，实施食品安全培训、政策和实践可能会减少诺如病毒的传播，从而导致暴发规模较小或持续时间较短。
