# data[].attributes.body
Overall Attack Rate:
24.1% (events 1 and 2)
27.1% (all events)

# data[].attributes.body
overall =(38/158) = 0.2405
Event 1 (20 Sept)
Poached chicken sandwich = 0.4583

Event 2 (20 Sept)
Italian sushi = 0.6
Spiced chicken on cucumber noodle salad = 0.7272
Venison with tomato = 0.7

Event 2 (21 Sept)
Club sandwiches = 0.66

Event 1 & 2 combined
0.3243

# data[].attributes.body
Staff who worked during time of events questioned about if they had been ill within the last 10 days
Food safety assessment undertaken
Cleaners employed at venue asked if they had cleaned up vomitus in last 10 days

# data[].attributes.body
Prevention:
- good hygiene
- enforce policies to stand-down sick handlers until free of gastroenteritis symptoms for at least 48 hours
Control:
- remaining away from work until symptoms have been resolved
- taking a sick leave if sick
- using appropriate cleaning products for toilet surfaces

# data[].attributes.body
systematic data collection
data analysis
stat analysis
interpretation analysis
provide info
distribute info

# data[].attributes.body
To detect future outbreaks of norovirus

# data[].attributes.body
It was hypothesised that the norovirus was spread from the food handlers

# data[].attributes.body
Faecal samples taken from ill lunch attendees and all food handlers
Environmental samples taken from interior of food preparation premises
All samples tested for bacterial and viral presence - bacterial negative, RT-qPCR confirmed norovirus was responsible

# data[].attributes.body
- demonstrates the impact that a sole infected food handler may have in the catering setting, and
- catering companies to adopt food safety programmes that enable workers who are recovering from gastrointestinal illness to cease food handling until at least 2 days have elapsed following cessation of symptoms.

- challenges: food service employees are typically required to draw down on their sick leave entitlement while stood down from work, and those on casual contracts may receive no income while absent from duties.
- effective hand hygiene should be practised by catering company workers.

# data[].attributes.body
Passive surveillance

Strategy focused

# data[].attributes.body
Who? Catering company employees (chefs, delivery assistant, kitchen hand) and event attendees
What? recombinant norovirus GII.e/GII.4
Where? Auckland, New Zealand
When? September 21-24th 2010

# data[].attributes.body
6 events over 3 days all catered by the same company
Events 1 and 2: Retrospective cohort studies done to determine risk factors, questionnaire sent out
Events 3-6: Ill attendees were asked to confirm via email

# data[].attributes.body
event attendees and the convalescent food handler.

# data[].attributes.body
A case was defined as a person who consumed food provided by the catering company and subsequently developed diarrhoea or vomiting and at least one other symptom (i.e. nausea, fever, chills, abdominal pain, backache and muscle aches).