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Volume 27, Number 4—April 2021
Dispatch

Rare Norovirus GIV Foodborne Outbreak, Wisconsin, USA

Leslie BarclayComments to Author , Tim Davis, and Jan Vinjé
Author affiliations: Centers for Disease Control and Prevention, Atlanta, Georgia, USA (L. Barclay, J. Vinjé); Wisconsin State Laboratory of Hygiene, Madison, Wisconsin, USA (T. Davis)

Main Article

Table 2

Analysis of implicated food and drink in a norovirus GIV outbreak, Wisconsin, USA*

Food and drink items implicated Persons who ate food or drink
 Persons who did not eat food or drink
 RR (95% CI) p value
Total % Ill Total % Ill
Any quiche 74 58 5 60 0.95 (0.32–2.89) 0.934
Ham and cheese quiche 51 63 23 48 1.40 (0.83–2.38) 0.229
Vegetable quiche 21 48 54 63 0.71 (0.41–1.21) 0.226
Any fruit 71 65 7 0 2.84 (2.07–3.89) <0.05
Cantaloupe 55 67 12 25 2.29 (1.39–3.78) <0.05
Honeydew melon 52 65 12 25 2.17 (1.32–3.56) <0.05
Grapes 58 69 9 0 3.22 (2.20–4.73) <0.05
Strawberries 56 70 10 0 3.29 (2.22–4.90) <0.05
Potato pancakes 63 63 16 38 1.71 (1.04–2.82) 0.060
Applesauce 41 68 35 46 1.71 (1.00–2.95) <0.05
Muffins 50 62 25 52 1.26 (0.74–2.17) 0.407
Butter 9 78 64 56 1.97 (0.56–6.90) 0.219
Orange juice 60 63 17 47 1.44 (0.83–2.52) 0.227
Coffee 58 60 20 55 1.13 (0.64–2.03) 0.675
Creamer 21 67 53 55 1.36 (0.69–2.66) 0.348
Water 67 61 7 43 1.47 (0.73–3.00) 0.347

*RR, relative risk.

Main Article

Page created: January 19, 2021
Page updated: March 18, 2021
Page reviewed: March 18, 2021
The conclusions, findings, and opinions expressed by authors contributing to this journal do not necessarily reflect the official position of the U.S. Department of Health and Human Services, the Public Health Service, the Centers for Disease Control and Prevention, or the authors' affiliated institutions. Use of trade names is for identification only and does not imply endorsement by any of the groups named above.
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