Healthy
Conditions
Keywords
Norovirus, Gastroenteritis, Clinical Trial, Stomach flu, Oysters, Shellfish, high hydrostatic pressures
Brief summary
Norwalk virus and related Norwalk-like viruses are the most common cause of outbreaks of stomach sickness (nausea, vomiting, diarrhea) in older children and adults in the United States. These viruses are sometimes found in drinking water, ice, shellfish and in other foods. They can be spread easily from contact with water, food, objects or hands that have even small amounts of feces from someone who was sick. The purpose of this research study is to the effectiveness of high hydrostatic pressures processing (HPP) treatment on norovirus infected shellfish. Norwalk virus can survive in shellfish and still be able to cause sickness. HPP inactivates microorganisms living both on the surface and on the interior of the food. The goal of the study is to determine whether HPP treatment on oysters spiked with norovirus will reduce infection rates in people consuming raw infected oysters.
Interventions
PROCEDUREHigh Hydrostatic Pressure Processing
High Hydrostatic Pressure Processing is a technology, used in the food service industry, where foods are subjected to high pressure. These high pressures kill many pathogens without affecting the quality of the food.
Sponsors
Virginia Polytechnic Institute and State University
Emory University
Study design
Allocation
NA
Intervention model
SINGLE_GROUP
Primary purpose
PREVENTION
Masking
TRIPLE (Subject, Caregiver, Investigator)
Eligibility
Sex/Gender
ALL
Age
18 Years to 50 Years
Healthy volunteers
Yes
Inclusion criteria
* Normal healthy volunteer * Age must be between 18 and 50 years of age
Exclusion criteria
* Have a job in which you handle food * Are a health care worker with direct patient contact * Work in a child care, elderly care center or if you live with young children or anyone who has a weak immune system * Are not willing or able to wash your hands every time after you go to the bathroom, or before and after you prepare or handle food throughout the whole study * Are anemic * Are not willing to give us permission to store and use your data and samples
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Infection with norovirus | Throughout participation in study |
Countries
United States
Outcome results
None listed