Task:
Questions
1.The authors state that norovirus is the most common known cause of infectious intestinal disease in Western Europe and North America.
a. What are some of the features of norovirus that makes it so common?
b. Is norovirus a notifiable disease in Victoria?
c. Do you think notification data could be used to accurately estimate the true prevalence of norovirus?
d. What other data might be used to estimate the prevalence of norovirus?
2.What are the three key components of an outbreak investigation? Briefly describe how this study addressed these three components.
3.The authors stated that the delay in reporting the outbreak to the health authority impeded the investigation.
a. What are some possible reasons why customers reported their illness to the restaurant rather than to the health authority?
b. How did the delay impact on the interviews with affected diners? How did the investigators work around this?
c. How did the delay impact on the food and environmental investigations?
4.An analytical study was undertaken to identify risk factors in order to make recommendations to assist in the prevention and control of future outbreaks.
a. What type of analytical study was undertaken?
b. What were the case and control definitions?
c. Why is it important to establish a case definition when investigating an outbreak?
d. Why were staff members also interviewed as part of the investigation?
5.The authors stated that the investigation of staff food handling and hygiene practices was undertaken by interview rather than observation. What are some limitations associated with this method of data collection?
6.Describe the shape of the epidemic curve. What did the epidemic curve reveal about the incubation period and type and magnitude of the outbreak?
7.The univariate analysis found that the oyster, passion fruit jelly, lavender dish had an odds ratio of 18.0. Explain how this was calculated and what it means.
8.Explain why molluscs are susceptible to norovirus contamination and why they are often implicated in foodborne disease.
9.Explain why food handlers likely contributed to this outbreak.
What were some of the measures that were suggested to prevent or control outbreaks of this nature in the future?
The post . What are some of the features of norovirus that makes it so common? appeared first on Homework Aider.
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