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*
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.
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