Slide Show: Foodborne Norovirus Outbreaks
Most norovirus outbreaks from contaminated food occur in food service settings, according to a new Vital Signs report by the Centers for Disease Control and Prevention (CDC). Infected food workers are frequently the source of these outbreaks, often by touching ready-to-eat foods served in restaurants with their bare hands. The food service industry can help prevent norovirus outbreaks by enforcing food safety practices, such as making sure workers always practice good hand hygiene on the job and stay home when they are sick.
IDEA in Action: A Strategic Approach to Contamination Control
January 14th 2025Adopting IDEA—identify, define, explain, apply—streamlines contamination control. Infection control professionals can mitigate risks through prevention, intervention, and training, ensuring safer health care environments and reducing frequent contamination challenges.
Balancing Freedom and Safety: When Public Health Mandates Are Necessary
January 9th 2025Public health mandates, such as lockdowns, masking, and vaccination, balance liberty and safety, ensuring critical protections during pandemics like COVID-19 while fostering long-term survival through science.
Long-Term Chronicles: Infection Surveillance Guidance in Long-Term Care Facilities
January 8th 2025Antibiotic stewardship in long-term care facilities relies on McGeer and Loeb criteria to guide infection surveillance and appropriate prescribing, ensuring better outcomes for residents and reducing resistance.
