Table 1.

Food- and waterborne diseases.

Disease (other names)	Virus and source	Characteristics of virus	Target population	Incubation period	Symptoms	Duration of illness	Mortality
Hepatitis A (hepatitis, infectious hepatitis, viral hepatitis)	Hepatitis A virus, classed as enterovirus 72, present in stools of infected persons	Featureless, 27–32 nm, icosahedral in shape, single-stranded RNA, only one serotype known	All age groups are susceptible if not immune due to previous exposure, young adults have the highest rates	10–50 (28) days	Vary from inapparent to severe with jaundice, symptoms prior to jaundice — nausea, vomiting, fever, dark urine, abdominal pain, malaise, anorexia	1–2 weeks if mild, months if severe, virus shed in feces up to 14 days prior to symptoms and at lower levels for 7–10 days after	Low, about 0.1% of those infected, 0.5% of those with jaundice
Non-A non-B hepatitis (hepatitis, infectious hepatitis, viral hepatitis)	Non-A, non-B hepatitis virus, unclassified at present, present in stools of infected persons	About 27 nm in diameter	All age groups are susceptible if not immune due to previous exposure	14–120 (40) days	As above	As above	Probably less than 0.5% of those infected
Norwalk and Norwalk-like gastroenteritis (non-bacterial gastroenteritis, viral gastroen-teritis, winter vomiting disease)	Norwalk virus and Norwalk-like viruses (Snow Mountain, Hawaii, Montgomery County, Amulree, Taunton, Otofuke, Sapporo), present in stools of infected persons	Small, round, structured, 27–32 nm, of undetermined nucleic acid, several serotypes exist	All age groups, highest incidence in adolescents and adults	12–48 (36) hours	Vomiting, diarrhea, malaise, fever, nausea, abdominal cramps	Usually 1–3 days, virus excreted while symptomatic and longer in some cases	Usually low can be fatal in the infant, elderly, or debilitated patient