Restaurant Policies and Practices Related to Norovirus Outbreak Size and Duration
| Autor: | Amy L. Freeland, Aron J. Hall, Daniel Dewey-Mattia, Laura G. Brown, Anita Kambhampati, E. Rickamer Hoover, Kristi-Warren Scott, Nicole Hedeen |
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| Rok vydání: | 2020 |
| Předmět: |
Restaurants
Food Handling Food Contamination medicine.disease_cause Microbiology Article Disease Outbreaks Foodborne Diseases 03 medical and health sciences 0302 clinical medicine Environmental health medicine Humans 030212 general & internal medicine Duration (project management) 0303 health sciences 030306 microbiology business.industry Transmission (medicine) Norovirus Foodborne outbreak Outbreak Food safety Disease control United States Policy Food preparation business Food Science |
| Zdroj: | J Food Prot |
| ISSN: | 0362-028X |
| Popis: | 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. HIGHLIGHTS |
| Databáze: | OpenAIRE |
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