Statistical analysis of attack rate in norovirus foodborne outbreaks.


:Norovirus (NoV), which causes foodborne gastroenteritis outbreaks, is one of the important viruses in public health. We statistically analyzed the attack rate in foodborne outbreaks caused by NoV. The attack rate in 95 oyster-associated outbreaks was significantly higher than that in 195 food handler-associated outbreaks (P=0.007). The difference in the number of NoV genotypes implicated is considered to be an important factor for this difference. The attack rate in 20 outbreaks associated only with GII/3 was higher than that in 143 other outbreaks (P=0.247), while the attack rate in 27 outbreaks associated only with GII/4 was lower than that in 136 other outbreaks (P=0.004), suggesting that GII/4 NoVs cause asymptomatic infection more frequently than do other NoV genotypes. Our results suggest that differences in implicated foods, susceptibility of the host to NoV infection, and pathogenicity of NoVs may influence the attack rate in NoV foodborne outbreaks.


Int J Food Microbiol


Noda M,Fukuda S,Nishio O




Has Abstract


2008-02-29 00:00:00














  • Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix.

    abstract::In this study the bacterial biodiversity, during the maturation process of traditional sausages (Salame Mantovano), produced with two different kinds of casing (hog middle or "Crespone" and hog bung or "Gentile"), was investigated by means of culture-dependent and -independent methods. In order to assess the natural v...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Pisacane V,Callegari ML,Puglisi E,Dallolio G,Rebecchi A

    更新日期:2015-08-17 00:00:00

  • In vitro fermentation of different fructo-oligosaccharides by Bifidobacterium strains for the selection of synbiotic combinations.

    abstract::The use of selected probiotics, prebiotics and/or synbiotics, constitute an interesting dietary strategy for intestinal microbiota modulation in case of dysbiosis. Species of the genus Bifidobacterium are among the most currently used probiotics for human consumption since they have shown beneficial effects in the pre...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Valdés-Varela L,Ruas-Madiedo P,Gueimonde M

    更新日期:2017-02-02 00:00:00

  • Prevalence of pathogenic Yersinia enterocolitica and Yersinia pseudotuberculosis in wild boars in Switzerland.

    abstract::Between October 2007 and March 2008, 153 wild boars shot in the Canton of Geneva in Switzerland were sampled. Fifty-one percent of the animals were males and 49% were females. The age of most (81%) animals varied between 6months and 2years. Prevalence of enteropathogenic Yersinia in tonsils and faeces was studied usin...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Fredriksson-Ahomaa M,Wacheck S,Koenig M,Stolle A,Stephan R

    更新日期:2009-11-15 00:00:00

  • A cardinal model to describe the effect of water activity on the growth of moulds.

    abstract::A simple model was proposed to describe the effect of water activity (Aw) on the radial growth rate of moulds. This model is deduced from the cardinal model family proposed by Rosso in 1995, which is only defined from cardinal values of environmental factors (minimum, optimum and maximum values), the growth rate obser...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Rosso L,Robinson TP

    更新日期:2001-02-15 00:00:00

  • Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation.

    abstract::The filamentous fungus Aspergillus oryzae 3.042 (Chinese strain) is a close relative of A. oryzae RIB40 (Japanese strain), which is the important agent used for soy sauce fermentation. The genome of A. oryzae 3.042 was sequenced and compared with A. oryzae RIB40 in an attempt to understand why different soy sauce flav...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Zhao G,Yao Y,Wang C,Hou L,Cao X

    更新日期:2013-06-17 00:00:00

  • Comparison of plating media for recovery of total and virulent genotypes of Vibrio vulnificus in U.S. market oysters.

    abstract::Vibrio vulnificus is the leading cause of seafood associated mortality in the United States and is generally associated with consumption of raw oysters. Two genetic markers have emerged as indicators of strain virulence, 16S rDNA type B (rrnB) and virulence correlated gene type C (vcgC). While much is known about the ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Jones JL,Lüdeke CH,Bowers JC,DePaola A

    更新日期:2013-11-01 00:00:00

  • Occurrence and characteristics of methicillin-resistant and -susceptible Staphylococcus aureus and methicillin-resistant coagulase-negative staphylococci from Japanese retail ready-to-eat raw fish.

    abstract::Staphylococci are not part of the normal fish microflora. The presence of staphylococci on fish is an indication of (a) post-harvest contamination due to poor personnel hygiene, or (b) disease in fish. The aim of this study was to determine the prevalence, molecular genetic characteristics, antibiotic resistance and v...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Hammad AM,Watanabe W,Fujii T,Shimamoto T

    更新日期:2012-06-01 00:00:00

  • Antimicrobial resistance of Escherichia coli O157 from cattle in Korea.

    abstract::Of 45 Escherichia coli O157 isolates from cattle feces, which were collected between May 2000 and September 2003 in Korea, 32 were resistant to at least 1 antibiotic and 28 were resistant to 4 or more antibiotics, with 32, 30 and 30 of the isolates being resistant to streptomycin, tetracycline and sulfisoxazole, respe...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: You JY,Moon BM,Oh IG,Baek BK,Li LG,Kim BS,Stein BD,Lee JH

    更新日期:2006-01-15 00:00:00

  • Assessment of measurement uncertainty for quantitative methods of analysis: comparative assessment of the precision (uncertainty) of bacterial colony counts.

    abstract::An interlaboratory trial was made, by three analysts in each of the 19 laboratories, of three International Standards Organisation (ISO) colony count methods for aerobic organisms (ACC), Enterobacteriaceae (ECC) and Escherichia coli (EcCC). All tests were done in duplicate and were further replicated by plating both o...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Jarvis B,Hedges AJ,Corry JE

    更新日期:2007-05-01 00:00:00

  • Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria.

    abstract::Tropical shrimp is of considerable economic importance in the world but is highly perishable due to microbial and chemical degradation. Biopreservation is a food preservation technology based on the addition of "positive" bacteria able to kill or prevent the growth of undesirable microorganisms. Two strains of lactic ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Saraoui T,Cornet J,Guillouet E,Pilet MF,Chevalier F,Joffraud JJ,Leroi F

    更新日期:2017-01-16 00:00:00

  • Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy.

    abstract::The present study evaluated the physico-chemical and microbiological features of Ventricina, considering for the first time the presence of different compartments deriving from the technology of production. In fact meat pieces (pork muscle and fat cut into cubes of about 10-20cm3), mixed with other ingredients and the...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Tremonte P,Sorrentino E,Pannella G,Tipaldi L,Sturchio M,Masucci A,Maiuro L,Coppola R,Succi M

    更新日期:2017-02-02 00:00:00

  • Sporicidal action of ozone and hydrogen peroxide: a comparative study.

    abstract::Elimination of contaminating spores on packaging materials and food-contact surfaces remains a challenge to the food industry. Hydrogen peroxide and chlorine are the most commonly used sanitizers to eliminate these contaminants, and ozone was recommended recently as an alternative. Hence, we compared the sporicidal ac...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Khadre,Yousef AE

    更新日期:2001-12-30 00:00:00

  • Inactivation of stress-resistant ascospores of Eurotiales by industrial sanitizers.

    abstract::Different fungi, including the genera Aspergillus (Neosartorya), Paecilomyces (Byssochlamys) and Talaromyces, produce (asco)spores that survive pasteurization treatments and are regarded as the most stress-resistant eukaryotic cells. The sensitivity of the ascospores to treatments with industrial sanitizers containing...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Dijksterhuis J,Meijer M,van Doorn T,Samson R,Rico-Munoz E

    更新日期:2018-11-20 00:00:00

  • Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey.

    abstract::Thermal processing of Low Acid Canned Foods (LACF), which are safe and shelf-stable at ambient temperature for several years, results in heat inactivation of all vegetative microorganisms and the partial or total inactivation of spores. Good Manufacturing Hygienic Practices include stability tests for managing the pat...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: André S,Zuber F,Remize F

    更新日期:2013-07-15 00:00:00

  • Prevalence, genetic diversity, and antibiotic resistance patterns of Campylobacter jejuni from retail raw chickens in Korea.

    abstract::Campylobacter jejuni is a frequently detected food-borne pathogenic bacterium. Clinical cases are mostly sporadic but campylobacteriosis can have serious consequences, such as the development of Guillain-Barré syndrome as well as diarrheal diseases. We examined 265 retail raw chickens from Korean markets for the prese...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Han K,Jang SS,Choo E,Heu S,Ryu S

    更新日期:2007-02-28 00:00:00

  • Reaction kinetic interpretation of heat destruction influenced by environmental factors.

    abstract::Based on reaction kinetics and thermodynamic considerations a mathematical model was developed to describe the thermal death rate of microbes as a function of environmental factors such as temperature, water activity, pH and redox potential. The mathematical model is discussed and validated by fitting to data sets of ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Reichart O

    更新日期:2001-03-20 00:00:00

  • Organic acids make Escherichia coli more resistant to pulsed electric fields at acid pH.

    abstract::Stationary growth phase cells of Escherichiacoli were more pulsed electric fields (PEF) resistant in citrate-phosphate McIlvaine buffer at pH 4.0 than at pH 7.0. The greater PEF resistance was also confirmed in fruit juices of similar acid pH. In this work we studied whether the higher PEF resistance of E. coli at aci...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Somolinos M,García D,Mañas P,Condón S,Pagán R

    更新日期:2010-01-01 00:00:00

  • Predictive microbiology: providing a knowledge-based framework for change management.

    abstract::This contribution considers predictive microbiology in the context of the Food Micro 2002 theme, "Microbial adaptation to changing environments". To provide a reference point, the state of food microbiology knowledge in the mid-1970s is selected and from that time, the impact of social and demographic changes on micro...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章,评审


    authors: McMeekin TA,Ross T

    更新日期:2002-09-15 00:00:00

  • Influence of environmental parameters on production of the acrolein precursor 3-hydroxypropionaldehyde by Lactobacillus reuteri DSMZ 20016 and its accumulation by wine lactobacilli.

    abstract::Lactic acid bacteria belonging to the genus Lactobacillus are known to convert glycerol into 3-hydroxypropionaldehyde (3-HPA) during anaerobic glycerol fermentation. Wine quality can be gravely compromised by the accumulation of 3-HPA, due to its spontaneous conversion to acrolein under wine making conditions. Acrolei...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Bauer R,du Toit M,Kossmann J

    更新日期:2010-01-31 00:00:00

  • Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria.

    abstract::Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence of spray-drying on the survival and aroma production of two strains o...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Peralta GH,Bergamini CV,Audero G,Páez R,Wolf IV,Perotti MC,Hynes ER

    更新日期:2017-08-16 00:00:00

  • Effects of weak acid preservatives on the growth and thermal death of the yeast Pichia membranifaciens in a commercial apple juice.

    abstract::Pichia membranifaciens exhibited a dissociative temperature profile (the temperature range of thermal death was distinct from the temperature range of growth) when incubation took place either in a commercial apple juice (AJ) or in a synthetic mineral medium with glucose and vitamins (MGV). In AJ the maximum temperatu...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Veiga A,Madeira-Lopes A

    更新日期:2000-06-01 00:00:00

  • Induction of IFN-gamma and IL-1 alpha production in macrophages stimulated with phosphopolysaccharide produced by Lactococcus lactis ssp. cremoris.

    abstract::The induction of interferon (IFN) and interleukin-1 (IL-1) production in murine macrophages by a phosphopolysaccharide, produced by a dairy lactic acid bacteria, Lactococcus lactis ssp. cremoris, was investigated. When the phosphopolysaccharide was added into macrophage cultures at concentrations from 1 to 200 microgr...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Kitazawa H,Itoh T,Tomioka Y,Mizugaki M,Yamaguchi T

    更新日期:1996-08-01 00:00:00

  • Rapid pathogen detection by lateral-flow immunochromatographic assay with gold nanoparticle-assisted enzyme signal amplification.

    abstract::To date most LF-ICA format for pathogen detection is based on generating color signals from gold nanoparticle (AuNP) tracers that are perceivable by naked eye but often these methods exhibit sensitivity lower than those associated with the conventional enzyme-based immunological methods or mandated by the regulatory g...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Cho IH,Bhunia A,Irudayaraj J

    更新日期:2015-08-03 00:00:00

  • Validation of standard method EN ISO 19343 for the detection and quantification of histamine in fish and fishery products using high-performance liquid chromatography.

    abstract::In contaminated fish, bacterial decarboxylases produce histamine from histidine, thereby causing scombroid fish poisoning. European Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs requires using a fully validated, standardized reference HPLC method for detecting and quantifying histamine. After...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Duflos G,Inglebert G,Himber C,Degremont S,Lombard B,Brisabois A

    更新日期:2019-01-02 00:00:00

  • Increased raw poultry meat colonization by extended spectrum beta-lactamase-producing Escherichia coli in the south of Spain.

    abstract::The present study was conducted to assess the prevalence of retail chicken and turkey meat colonized by extended-spectrum beta-lactamase-producing Escherichia coli (ESBLEC) in Seville, Spain. ESBLEC recovered from meat samples purchased in 2010 were characterized by specific PCR analysis for bla genes, phylogenetic gr...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Egea P,López-Cerero L,Torres E,Gómez-Sánchez Mdel C,Serrano L,Navarro Sánchez-Ortiz MD,Rodriguez-Baño J,Pascual A

    更新日期:2012-10-01 00:00:00

  • Postharvest management of gray mold and brown rot on surfaces of peaches and grapes using electrolyzed oxidizing water.

    abstract::This study evaluated the potential use of near-neutral (pH=6.3-6.5) electrolyzed oxidizing water (EO water) to inactivate pure cultures of Botrytis cinerea and Monilinia fructicola and to mitigate fungal infection of these organisms on fruit surfaces. Treatment of these organisms, in pure culture, with EO water at con...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Guentzel JL,Lam KL,Callan MA,Emmons SA,Dunham VL

    更新日期:2010-09-30 00:00:00

  • Antimicrobial resistance of non-typhoidal Salmonella isolates from egg layer flocks and egg shells.

    abstract::This study was conducted to examine the antimicrobial resistance (AMR) of Salmonella spp. isolated from commercial caged layer flocks in New South Wales and South Australia. All Salmonella isolates (n=145) were subjected to phenotypic and genotypic characterisation of AMR and carriage of integrons. The majority of Sal...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Pande VV,Gole VC,McWhorter AR,Abraham S,Chousalkar KK

    更新日期:2015-06-16 00:00:00

  • Glucono-delta-lactone and citric acid as acidulants for lowering the heat resistance of Clostridium sporogenes PA 3679 in HTST working conditions.

    abstract::The heat resistance of Clostridium sporogenes PA 3679 spores has been studied to establish the influence of acidification with glucono-delta-lactone (GDL) and citric acid on the thermal resistance parameters (DT and z) of this microorganism and to compare their effect with phosphate buffer and natural asparagus as ref...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Silla Santos MH,Torres Zarzo J

    更新日期:1995-04-01 00:00:00

  • The use of AFLP to relate cheese-contaminating Penicillium strains to specific points in the production plants.

    abstract::Amplified fragment length polymorphism (AFLP) analysis was performed on isolates of Penicillium commune and Penicillium palitans originating from cheese and indoor environment in four cheese factories. The AFLP method was found to be a useful tool for identification of P. commune and P. palitans on, as well as below, ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Kure CF,Skaar I,Holst-Jensen A,Abeln EC

    更新日期:2003-06-15 00:00:00

  • Arginine dihydrolase pathway in Lactobacillus plantarum from orange.

    abstract::Lactobacillus plantarum N8 and N4 strains isolated from orange degraded L-arginine to citrulline, ornithine and ammonia. Citrulline and ornithine were consumed. Lactobacillus plantarum N4 utilized arginine and ornithine to a higher extent than Lactobacillus plantarum N8. Urea was not detected during arginine degradati...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章


    authors: Arena ME,Saguir FM,Manca de Nadra MC

    更新日期:1999-03-15 00:00:00