A foodborne gastroenteritis outbreak caused by Norovirus in a university of Wuhan

Abstract

ObjectiveTo provide scientific basis for formulating prevention and control measures， the epidemiological factors of an foodborne gastroenteritis outbreak caused by Norovirus in a university of Wuhan in December 2021 were analyzed.MethodsThe field epidemiological method was used to investigate. The risk factors leading to the event were studied by descriptive epidemiological method and case-control method. Anal swabs and environmental samples were collected for pathogenic detection.ResultsOne hundred and thirty nine cases were identified， with an attack rate of 0.43%. The main clinical symptoms were nausea， vomiting and diarrhea. Eating H Street pickles was a risk exposure factor （OR=15.96， 95%CI： 2.32-383.9）. Twenty nine cases and 5 food practitioners were positive for Norovirus GⅡ.ConclusionThe foodborne gastroenteritis outbreak was caused by Norovirus GⅡ. In the season of high incidence of Norovirus infection， the monitoring of norovirus infection should be strengthened in schools and food practitioners， and health education of food hygiene should be carried out actively to prevent the outbreak of intestinal pathogen infection.

Keywords

• norovirus
• foodborne disease
• case-control
• outbreak
• asymptomatic infection