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An outbreak of norovirus infection associated with fermented oyster consumption in South Korea, 2013

  • H. G. CHO (a1), S. G. LEE (a2), M. Y. LEE (a3), E. S. HUR (a1), J. S. LEE (a4), P. H. PARK (a1), Y. B. PARK (a1), M. H. YOON (a1) and S. Y. PAIK (a5)...

Summary

An acute gastroenteritis (AGE) outbreak was reported in May 2013 in Gyeonggi Province, South Korea. Eight students who had eaten breakfast on 21 May 2013 at a high-school restaurant exhibited AGE symptoms. Our case-control study showed that a strong association was observed between AGE symptoms and fermented oyster consumption. Virological studies also indicated that noroviruses (NoVs) were detected from both clinical samples and fermented oyster samples, and multiple different genotypes (genogroups GII.4, GII.11 and GII.14) of NoVs were present in both samples. The nucleotide sequence similarity between the strains found in the clinical samples and those in the fermented oysters was more than 99·5%. Therefore, to prevent further outbreaks, proper management of raw oysters is necessary and the food industry should be aware of the risk of viral gastroenteritis posed by fermented oysters contaminated with NoVs.

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Copyright

Corresponding author

* Author for correspondence: Dr S. Y. Paik, Department of Microbiology, College of Medicine, The Catholic University of Korea, Seoul 137-701, Republic of Korea. (Email: paik@catholic.ac.kr)

References

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Epidemiology & Infection
  • ISSN: 0950-2688
  • EISSN: 1469-4409
  • URL: /core/journals/epidemiology-and-infection
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