Key result
Norovirus was detected in 96.6% of oyster-associated gastroenteritis outbreaks and 68.9% of fecal specimens, indicating a high prevalence of infection from raw or under-cooked oysters.
Observational (n=286)
Norovirus is the predominant cause of oyster-associated gastroenteritis in adults, but rare enterovirus genotypes are also circulating and can be transmitted via contaminated oysters.
Supports caution with raw oysters; leaves open contributions from co-circulating enteroviruses.
Enteric viruses are an important cause of viral food-borne disease. Shellfish, especially oysters, are well recognized as a source of food-borne diseases, and oyster-associated gastroenteritis outbreaks have on occasion become international occurrences. In this study, 286 fecal specimens from 88 oyster-associated gastroenteritis outbreaks were examined for the presence of 10 human enteric viruses using antigenic or genetic detection methods in order to determine the prevalence of these infections. All virus-positive patients were over 18 years old. The most common enteric virus in outbreaks (96.6%) and fecal specimens (68.9%) was norovirus (NoV), indicating a high prevalence of NoV infection associated with the consumption of raw or under-cooked oysters. Five other enteric viruses, aichiviruses, astroviruses, sapoviruses, enteroviruses (EVs), and rotavirus A, were detected in 30.7% of outbreaks. EV strains were characterized into three rare genotypes, coxsackievirus (CV) A1, A19, and EV76. No reports of CVA19 or EV76 have been made since 1981 in the Infectious Agents Surveillance Report by the National Infectious Diseases Surveillance Center, Japan. Their detection suggested that rare types of EVs are circulating in human populations inconspicuously and one of their transmission modes could be the consumption of contaminated oysters. Rapid identification of pathogens is important for the development of means for control and prevention. The results of the present study will be useful to establish an efficient approach for the identification of viral pathogens in oyster-associated gastroenteritis in adults.
No takes yet. Share an insight, caveat, or question.
Iritani et al. (2014) conducted an observational in Oyster-associated gastroenteritis (n=286). Raw or under-cooked oysters was evaluated on Detection of norovirus in fecal specimens. Norovirus was detected in 96.6% of oyster-associated gastroenteritis outbreaks and 68.9% of fecal specimens, indicating a high prevalence of infection from raw or under-cooked oysters.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: