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Cited by 114Viral gastroenteritis research and epidemiologySalmonella and Campylobacter epidemiologyFood Safety and Hygiene

The DOI matches its Crossref record; 56 of the 56 references it cites were found in a registry or an index.

Foodborne and Food-Handler Norovirus Outbreaks: A Systematic Review

Open access
Hardstaff, Joanne L., Clough, Helen E., Lutje, Vittoria, McIntyre, K. Marie, Harris, John P., Garner, Paul, O'Brien, Sarah J.·2018·Foodborne Pathogens and Disease
DOI 10.1089/fpd.2018.2452PMC PMC6201779
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Abstract

Norovirus (NoV) is the commonest cause of gastrointestinal disease in the United Kingdom and in many developed countries, causing diarrhea and vomiting in millions of cases worldwide annually. Transmission is most often mediated from person to person. NoV infection has, however, additionally been associated with the consumption of food, either through the consumption of food contaminated at source such as seafood, berries, and salad, or as a consequence of the foodstuff being contaminated in some way by a food handler during processing or serving. A systematic review of outbreaks attributed to NoV between January 2003 and July 2017 was conducted to assess the contribution of food handlers to the burden of NoV, and to identify foods commonly associated with NoV outbreaks. A total of 3021 articles were screened, of which 27 met the definition of confirmed foodborne outbreaks and 47 met the criteria for definite food-handler NoV outbreaks. Of all food types, shellfish were implicated in the greatest number of definite foodborne outbreaks. Food handlers contributed to definite food-handler outbreaks involving a diverse range of foodstuffs and in a wide variety of settings, including weddings and military establishments. More genotypes of NoV were found in people who were ill than in samples from food and food handlers. The potential for both food products and food handlers to contribute to the burden of NoV infection is demonstrated conclusively.

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Crossref · 10.1089/fpd.2018.2452

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  • Current evidence suggests that a substantial number of foodborne illnesses occur through poor food handling practices of food workers.

    “Current evidence suggests that a substantial number of foodborne illnesses occur through poor food handling practices of food workers [5,6].”

    From A Systematic Review and Meta-Analysis of the Effects of Food Safety and Hygiene Training on Food Handlers (2020) · cites this paper as [6]

    The Abstract reports 47 definite food-handler norovirus outbreaks and concludes that food handlers contribute to the burden of norovirus infection. The Background explains how unsterile food preparation can contaminate food. This supports the point for norovirus, but the claim extends it to foodborne illnesses generally, which this review does not establish. (LLM, conf=0.85)

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Research works printed but not linked: 6

  1. Anonymous. Microbiology of the food chain—Horizontal method for determination of hepatitis A virus and norovirus using real-time RT-PCR—Part 1: Method for quantification. ISO 15216-1:2017. Geneva Switzerland: International Organization for Standardization G (ed.) 2017.
  2. [CDC] Centers for Disease Control and Prevention. Norovirus Infections Associated with Frozen Raw Oysters-Washington, 2011. Clin Infect Dis, 2012; 54:I-I.
  3. European Union. Council regulation (EC) No. 852/2004 of the European parliament and of the council of 29 April 2004 on the hygiene of foodstuffs. Off J Eur Union, 2004; 226:3–21.
  4. Food Standards Agency. Food handlers: Fitness to work. United Kingdom, Agency FS, 2009, pp. 1–17.
  5. Hirneisen K. Enteric Viral Interactions on Fresh Produce. Volume 3556564. University of Delaware, Ann Arbor, 2012, p. 202.
  6. Institute of Environmental Science and Research. Outbreak case reports: Norovirus outbreak linked to consumption of imported raw oysters. N Z Public Health Surveill Rep, 2011; 9:7–8.

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Metadata

Authors
Hardstaff, J. L., Clough, H. E., Lutje, V., McIntyre, K. M., Harris, J. P., Garner, P., & O'Brien, S. J.
Affiliations
  • University of Liverpool (GB)
  • Cochrane Canada (CA)
  • Liverpool School of Tropical Medicine (GB)
  • University of Liverpool
Corresponding author
Hardstaff, Joanne L.
ORCID
Venue
Foodborne Pathogens and Disease
Publisher
SAGE Publications
Published
2018-10
Volume
15
Issue
10
Pages
589-597
ISSN
  • 1535-3141 (ISSN-L)
  • 1556-7125
DOI
10.1089/fpd.2018.2452
PMC
PMC6201779
OpenAlex
W2886364518
Semantic Scholar
e6acc1a4f8202726373b0fccc700e3ea3015df90
Cited by
114
References
56
Citations by year
2026: 10 · 2025: 14 · 2024: 20 · 2023: 14 · 2022: 16 · 2021: 20 · 2020: 13 · 2019: 5 · 2018: 1
FWCI
1.43
Type
journal article
Language
en
Open access
Licence
Locations
  • Foodborne Pathogens and Disease (publishedVersion, cc-by)
  • Europe PMC (PubMed Central) (publishedVersion, other-oa)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • LSTM Online Archive (Liverpool School of Tropical Medicine) (acceptedVersion)
  • LSTM Online Archive (Liverpool School of Tropical Medicine) (submittedVersion)
  • Newcastle University ePrints (Newcastle Univesity) (cc-by)
Funders
  • University of East Anglia
  • University of Liverpool
  • Public Health England
Topics
  • Health Sciences › Medicine › Infectious Diseases › Viral gastroenteritis research and epidemiology
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Salmonella and Campylobacter epidemiology
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
Keywords
norovirus, foodborne outbreak, food handler contamination, shellfish, food poisoning, norovirus genotypes, outbreak settings, military establishment, weddings
MeSH terms
Disease Outbreaks, Food Contamination, Food Handling, Food Microbiology, Foodborne Diseases, Gastroenteritis, Humans, RNA, Viral, Shellfish, Odds Ratio, Caliciviridae Infections, Norovirus

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