Table 2A.

Disease	Minimum infectious dose	Foods associated with outbreaks	Factors contributing to foodborne illness	Control measures	Criteria for confirming an outbreak
Parvovirus gastroenteritis	Presumed to be low	Fecal-contaminated shellfish	Eating raw or insufficiently cooked shellfish	Monitor shellfish harvest areasfor fecal contamination	Identification of virus in feces by immunoassay methods or immune electron microscopy, a 4-fold rise in specific antibody in paired serum samples
Rotavirus gastroenteritis	50% infective dose = about 10 virus particles, 25% infective dose = 1 particle	Fecal-contaminated water, other foods via ill food handlers	Drinking fecal-contaminated water, infected persons preparing or serving food	Monitor drinking water for fecal contamination, good personal hygiene of food handlers	Identification of the virus in feces by immunoassay, presence of IgM-specific antibody, a 4-fold rise in antibody in paired serum samples