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  1. Steaming oysters does not prevent norwalk-like gastroenteritis.

    Article - En anglais

    Objectives

    To determine whether steaming oysters prevents gastroenteritis caused by small round structured (Norwalk-like) viruses and to identify risk factors for illness.

    Methods

    The authors interviewed all 48 people who ate oysters at two church suppers that were followed by outbreaks of gastroenteritis from a Norwalk-like virus.

    Data were collected on demographics, clinical illness, number of oysters eaten, and the extent to which they were cooked.

    Results

    Among the 48 persons, the attack rate was 56%. The risk of illness increased with the number of oysters eaten (chi-square for trend=5.7, P=0.02).

    There was no decrease in attack rates among persons who ate oysters that were better done (chi-square for trend=1.1, P=0.29).

    Conclusions

    In these outbreaks, the risk of illness increased with the number of oysters eaten.

    Steaming oysters did not appear to prevent illness, suggesting that steaming may not be adequate to inactivate small round structured viruses.

    Public health messages that have emphasized the role of raw shellfish in the transmission of enteric viruses should be altered to increase the public's awareness that eating steamed oysters may also pose health risks.

    Mots-clés Pascal : Huître, Bivalvia, Mollusca, Invertebrata, Alimentation, Aliment, Gastroentérite, Virus, Virus Norwalk, Caliciviridae, Facteur risque, Epidémiologie, Homme, Etats Unis, Amérique du Nord, Amérique, Mollusque et crustacé, Appareil digestif pathologie, Estomac pathologie, Intestin pathologie

    Mots-clés Pascal anglais : Oyster, Bivalvia, Mollusca, Invertebrata, Feeding, Food, Gastroenteritis, Virus, Norwalk virus, Caliciviridae, Risk factor, Epidemiology, Human, United States, North America, America, Shellfish, Digestive diseases, Gastric disease, Intestinal disease

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 97-0031718

    Code Inist : 002B05C02F. Création : 21/05/1997.