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BIOL 265 Principles of Environmental Health
The Duck norovirus outbreak, UK-2009
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Outline
History of the Problem
What is Norovirus?
Causes of the Outbreak
Duration of Outbreak
Persons affected
Who are most at risk?
Findings
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Outline
Risk Assessment
Risk Management
Risk Communication Strategies
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History of the Problem
One of the United Kingdoms finest restaurant,Th
Duck, which has three Michelin stars and was voted
best restaurant in the world in 2005, was closed in
February 2009 after hundreds of customers complaof vomiting and diarrhoea.
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What Are Noroviruses?
Noroviruses are a group of viruses that cause
inflammation of the stomach and largeintestine. They are the leading cause of
gastroenteritis.
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Causes of the Outbreak
Food poisoning by infected shell foods, particularly oyst
Handling of food by infected staff.
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Duration of the Outbreak
More worrying for the Fat Duck is the finding tha
outbreak continue for at least six weeks because o
ongoing transmission at the restaurant - which ma
have occurred through continuous contamination foods prepared in the restaurant or by person-to-p
spread between staff and diners or a mixture of bo
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First to be affected
Initially, 24 customers
were affected and 21
members of staff.
The amount grew
because no reports were
made.1.9
2
2.1
2.2
2.3
2.4
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Persons Affected
Green represents those who felt ill.
Maroon represents those who werediagnosed with norovirus.
0
1
2
3
4
5
6
7
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Persons Affected
591 persons fell sick and 240 persons actually had
norovirus.
Symptoms of Norovirus
Vomiting
Diarrhoea
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Continue......
Nausea
Who are most at risk?
Elderly
Pregnant women and
Vulnerable people with health problems.
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FindingsMore than of British grown oysters contained norov
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Risk Assessment
'Risk of exposure'
The first cases of norovirus were reported in early
January, the Health Protection Agency (HPA) and
authority were not informed until late February.
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Continue.......
This delay in reporting to the appropriate statutory
authorities resulted in an ongoing risk of exposure
infection for diners.
Earlier reports would have hinder potential cases
virus.
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Risk Management
Upon discovering the outbreak the Health Protect
Agency ordered that the restaurant be closed.
Rapid issue of updated guidance to the food indus
the Food Standards Agency in 2009, covering issu
such as the management of staff illness.
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Risk Communication Strategies
Purposeful exchange of information was conducte
from the Health Protection Agency (HPA) to the
customers and staff members to refrain from cons
food at that restaurant until further notice.
