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Volume 11, Number 7—July 2005

Dispatch

Caliciviruses and Foodborne Gastroenteritis, Chile

Roberto Vidal*, Veronica Solari†, Nora Mamani*, Xi Jiang‡, Jimena Vollaire†, Patricia Roessler*, Valeria Prado*, David O. Matson§, and Miguel L. O'Ryan*Comments to Author 
Author affiliations: *University of Chile, Santiago, Chile; †Health Ministry of Chile, Santiago, Chile; ‡University of Cincinnati College of Medicine, Cincinnati, Ohio, USA; §Eastern Virginia Medical School and Children's Hospital of The King's Daughters, Norfolk, Virginia, USA

Main Article

Table 2

Human calicivirus outbreak settings and implicated food products by study years

2000–2001 2002–2003 Total (%)
No. outbreaks 10 15 25
Outbreak settings
Home 6 11 17 (68)
Childcare center or school 2 3 5 (20)
Restaurant 1 1 2 (8)
Picnic 1 0 1 (4)
Food products implicated
Seafood 3 11 14 (56)
Meat products 2 3 5 (20)
Prepared cooked food 2 1 3 (12)
Other 3* 0 3 (12)

*Goat cheese, mayonnaise, celery.

Main Article

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