Foodborne Gastroenteritis Prevention

Viral Gastroenteritis

Shellfish, such as oysters, clams, and mussels, are the primary source of viral gastroenteritis outbreaks, accounting for approximately 50% of Norwalk-confirmed foodborne outbreaks, according to the Centers for Disease Control and Prevention (CDC) 1
The CDC recommends avoiding raw or undercooked shellfish, particularly in immunocompromised individuals, to prevent viral gastroenteritis 1
Steaming shellfish for up to 10 minutes may not be sufficient to inactivate all viral agents, and boiling is the most effective method of inactivation, as stated by the CDC 3
Ill food handlers can contaminate foods near the point of consumption, and salads are the most commonly implicated food in non-shellfish Norwalk outbreaks, according to the CDC 2

Immunocompromised individuals, such as those with HIV or undergoing cancer chemotherapy, should avoid soft cheeses, unpasteurized dairy products, unheated deli meats, and raw shellfish, as recommended by the Infectious Diseases Society of America (IDSA) 4
Pregnant women should avoid undercooked meats, raw dairy products, soft cheeses, and unheated deli meats due to the risk of Toxoplasma gondii and Listeria monocytogenes, as advised by the American College of Obstetricians and Gynecologists (ACOG) 4
Patients with chronic liver disease, such as alcoholics and those with cirrhosis, are at increased risk for Vibrio vulnificus infections from raw shellfish and should avoid them completely, according to the IDSA 4
Young children and elderly populations are at higher risk for severe illness from Salmonella or E. coli, and safe food practices are critical, as stated by the CDC 4

The CDC recommends excluding symptomatic food handlers from food preparation for at least 2 days after symptom resolution to prevent viral gastroenteritis 9
Hand washing with soap for at least 10 seconds after each contact with potentially contaminated materials is essential, as advised by the CDC 9
Reheating leftovers and ready-to-eat foods until steaming hot can help prevent bacterial gastroenteritis, as recommended by the CDC 5