Guideline for the Prevention and Control of Norovirus Gastroenteritis Outbreaks in Healthcare Settings, 2011

GRADE Table Q1 What person, virus or environmental characteristics increase or decrease the risk of norovirus infection in healthcare settings?

Person characteristics

Virus characteristics

Comparison	Outcome	Quantity and type of evidence	Findings	Starting grade	Decrease GRADE					Increase GRADE			GRADE of Evidence for Outcome	Overall GRADE of Evidence Base
					S t u d y   Q u a l i t y **	C o n s i s t e n c y **	D i r e c t n e s s **	P r e c i s i o n **	P u b l i c a t i o n   B i a s **	L a r g e   M a g n i t u d e **	D o s e - r e s p o n s e	C o n f o u n d e r s
Virus characteristics	Duration of illness*	1 OBS 57	Community acquired norovirus was an independent risk factor for increased duration of vomiting in 1 OBS in the healthcare setting 57	Low	0	0	0	−1	0	0	0	0	Very Low	Very Low
	Acute kidney disease	1 OBS 57	Community acquired norovirus was a possible risk factor for an increase in creatinine 57	Low	0	0	0	−1	0	0	0	0	Low
	Undefined norovirus infections*	3 DES 108-110	An increase in norovirus activity coincided with the emergence of a new GII-4 variantin 1 DES 109   GII-3a strain was identified in 100% symptomatic patients while GII-4 was identified in 27% asymptomatic patients and staff in 1 DES 110   G-II.4 strain was the predominant strain associated with outbreaks of norovirus in Australia in 1 DES 108	Very Low	0	0	0	0	0	0	0	0	very Low

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