Norovirus in oysters from France in Belgium
Norovirus in oysters from France in Denmark
Norovirus in oyster from France in Italy
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Category Archives: Food Virus
RASFF Alerts – Norovirus – Oysters from France
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Virus, Norovirus, Norovirus Oysters, RASFF
England – Norovirus cases increase significantly in England
National surveillance data shows laboratory reports of the virus are 66% higher than the average at this time of year. The biggest increase in laboratory confirmed norovirus has been seen in the group of those aged 65 years and over. While high numbers of cases in this age group is expected at this time of year, these levels haven’t been seen in over a decade.
In response to the increase in cases, UKHSA is reminding the public of the actions that they can take to reduce the spread of norovirus.
Norovirus is highly infectious and is easily spread through contact with someone with the infection or with contaminated surfaces. One of the best ways to prevent the spread of norovirus is by practising good hand hygiene. Most people will make a full recovery within 2 to 3 days but it is important to drink plenty of fluids to prevent dehydration, especially for the very young, elderly or those with weakened immune systems who are more at risk.
The number of outbreaks caused by norovirus have increased in hospitals, schools and care homes, with the majority of outbreaks reported in care home settings.
Dr Lesley Larkin, Surveillance Lead, Gastrointestinal Infections and Food Safety (One Health) Division at UKHSA, said:
Norovirus levels are currently the highest we have seen at this time of year in over a decade. Most reported cases are in the over 65s and we’re also seeing a rise in reported outbreaks, particularly in care home settings.
Please stay at home if you are experiencing norovirus symptoms and do not return to work (particularly if you work with vulnerable people or food) or send sick children to school or nursery until 48 hours after symptoms have cleared. If you have a loved one in a care home or hospital, please avoid visiting until 48 hours after symptoms have cleared.
Regular hand washing is really important to help stop the spread of this bug, but remember, alcohol gels do not kill off norovirus so soap and warm water is best.
NHS Medical Director, Professor Sir Stephen Powis, said:
The number of people in hospitals with norovirus has risen significantly in line with what we are seeing in the community and in care homes – it is a really unpleasant illness to catch, but for the vast majority of people it will usually pass in a couple of days, and self-treating at home is the best way to help yourself and avoid putting others at risk.
Posted in Contaminated water, Decontamination Microbial, Food Micro Blog, Food Microbiology Blog, Food Virus, gastroenteritis, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Water, water microbiology, Water Safety
RASFF Alerts – Norovirus – Oysters – Lettuce
Presence of viral genome (NOROVIRUS GENOGRUPS I – II) in CONCAVE OYSTER (Crassostrea gigas) from SPAIN in Ital
Norovirus in oysters from The Netherlands in Belgium
Presence of Norovirus GII in lettuce produced in Italy with raw material from Spain in Italy
Norovirus (GI and GII /2g) in live oysters (Crassostrea gigas) from France in Italy
Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Virus, Norovirus, Norovirus Oysters, RASFF, Virus
Research – Prevalence of Foodborne Viruses in Berries Harvested in Canada
Abstract
It is known that the transmission of different foodborne viruses can occur either via discharge of contaminated water close to the production environment or via close contact with animal feces. Cranberries are intimately associated with water throughout their production cycle, and blueberries grow close to the ground which could lead to contact with wildlife. The aim of this study was to evaluate the prevalence of human norovirus (HuNoV GI and GII), hepatitis A virus (HAV) and hepatitis E virus (HEV) in two berries produced commercially in Canada. The detection of HuNoV and HAV on RTE cranberries and of HEV on wild blueberries was evaluated using the ISO method 15216-1:2017. Only 3 of 234 cranberry samples tested positive for HuNoV GI (3.6, 7.4, 5.3 genome copies/g, respectively) and all were negative for HuNoV GII and HAV. PMA pre-treatment and sequencing confirmed the absence of potential intact HuNoV GI particles on cranberries. None of the 150 blueberry samples tested positive for HEV. Overall, the prevalence of foodborne viruses in RTE cranberries and wild blueberries harvested in Canada is low, making these products relatively safe for consumers.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, Hepatitis A, Hepatitis E, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Virus
Research – How Does Hepatitis A Spread Through Food?
In a developed country such as the United States, outbreaks of Hepatitis A (HAV) from contaminated food are not common but are still possible and have occurred in the past. Some outbreaks have been linked to thousands of cases. It can be difficult, however, to pinpoint the source of infection because of the late onset of symptoms especially when the victims are geographically scattered. A food product can become contaminated at any step during the process of harvesting, distribution, preparation, etc… When the problem occurs at one of the early stages, say during production, this can lead to a wide-spread outbreak, such as recent outbreaks of HAV linked to imported pomegranates or HAV linked to imported strawberries.
However, most recorded HAV outbreaks in the United States have occurred at the point of sale when food is handled and served in a restaurant. While most food handlers with HAV do not transmit the virus because they practice proper personal hygiene, all an infected person has to do to spread the virus is touch food after failing to wash their hands. These “establishment” HAV outbreaks are usually in a single geographic location tied to a particular restaurant, like the relatively recent Burger King or Famous Anthony’s outbreaks.
USA – $14 million settlement reached in Famous Anthony’s Hepatitis A outbreak
A $14 million settlement has been reached in lawsuits filed by more than 40 people who claimed they or their loved ones were exposed to a deadly viral outbreak while dining at two Famous Anthony’s restaurants.
Details of the agreement — reached on behalf of four patrons who died and others who were sickened when an employee unknowingly spread hepatitis A — became public during a hearing late Thursday in Roanoke’s federal court
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis A, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Virus
RASFF Alert – Norovirus – Oysters
Contaminated oysters (NOVOVIRUS) from France in Italy
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Virus, Norovirus, Norovirus Oysters, RASFF
India – Norovirus Outbreak: 62 Students Infected in Kerala
The Kerala Health Department on Monday (January 24) confirmed two cases of the gastrointestinal infection norovirus in class 1 students in Ernakulam district. The two samples were tested after 62 persons — students and their parents — developed symptoms such as diarrhoea, abdominal pain, vomiting, nausea, a high temperature, headache, and body aches.
The school authorities said that they have the results of drinking water testing for the last four months. The virus infected the children of the E division of the first class. Immediately upon noticing the incident, the health department informed the authorities and once again sent the water for testing. Officials said that the school is completely closed and online classes are being offered.
Posted in Contaminated water, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Virus, Water, water microbiology, Water Safety
Luxembourg – RECALL: SPECIAL NORMANDY OYSTERS N°2 FROM THE AUCHAN BRAND – Norovirus
Cultimer is recalling the following product in Luxembourg:
| Last name | Special oysters from Normandy N°2 |
| Mark | Auchan |
| Unit | 1.2kg |
| Sale period | from 06/01/2023 to 16/01/2023 |
| Batch | All batches whose packaging date is between 06/01/2023 and 16/01/2023 |
Danger : Potential presence of Norovirus
Food poisoning caused by Norovirus results in gastrointestinal disorders often accompanied by symptoms of acute gastroenteritis (sudden onset of vomiting, nausea and/or diarrhea sometimes associated with abdominal cramps, moderate fever, chills, body aches and headaches). These symptoms appear after 10 to 50 hours after consumption. Pregnant women should be especially alert to these symptoms, as well as immunocompromised people, small children and the elderly.
Sale confirmed in Luxembourg by: Auchan
A sale by other operators cannot be excluded.
Click to access 20230116-rappel-affichette.pdf
Source of information: Auchan recall notification
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Virus, Norovirus, Norovirus Oysters, Virus
New Zealand – Pams Brand Frozen Berries – Hepatitis A
15 January 2023: Foodstuffs Own Brands Ltd is recalling a specific batch of Pams brand Mixed Berries due to a possible link of Hepatitis A associated with frozen berries sourced from Serbia. The Mixed Berries were released from Foodstuffs South Island Hornby Distribution Centre in error following the recall on 4 October 2022.
4 October 2022: Foodstuffs Own Brands Ltd is recalling all batches and all dates of its Pams brand Mixed Berries, Two Berry Mix, Smoothie Berry Mix, and Raspberries as a precaution due to a possible link of Hepatitis A associated with frozen berries sourced from Serbia.
The product incorrectly released was only available in Foodstuffs (Pak’n Save, Four Square and New World) South Island on 14 January 2023. Product with a best before date of 14/08/2024 is affected by this update however, all products in this notice are subject to the recall below.
|
Product type |
Frozen berries |
|
Name of product (size) |
Pams brand Mixed Berries 500g |
| Batch marking |
All batches |
| Date making |
All dates |
|
Package size and description |
The products are sold in various sizes in plastic bags. |
|
Distribution |
The products are imported. The products are sold at Trents Wholesale and Raeward Fresh stores throughout the South Island and in Pak’n Save, New World and Four Square stores throughout New Zealand. The products have not been re-exported. |
Point of sale notice for retailers
If you are a retailer of the products in this recall, download a copy of the point of sale notice. You need to display it in your store for one month.
Point of sale notice – Foodstuffs Own Brands [PDF, 223 KB]
You can also download and display a copy of the Making berries safe to eat poster, providing guidance to consumers.
Making berries safe to eat poster [PDF, 434 KB]
Consumer advice
New Zealand Food Safety’s advice to consumers is to:
- Briefly boil frozen berries before eating them, or if you have a thermometer at home, ensure cooking temperatures exceed 85 degrees Celsius for 1 minute. Heated berries can be safely refrozen for later use.
- If you microwave berries, you should stir half-way through the cooking process to make sure they are cooked through. Microwave’s settings will vary, the important thing is to ensure the berries reach boiling.
- Wash your hands before eating and preparing food.
Making frozen berries safe to eat
Until and unless a definitive source is identified, this advice applies to all frozen berry products.
There have been reports of illness in New Zealand. If you have consumed any of these products and have any concerns about your health, seek medical advice.
Alternatively, customers can return the products to their retailer for a full refund.
Hepatitis A update
Information on the cases is available through the following link to the Ministry of Health website.
Hepatitis A and frozen berries − Ministry of Health
Who to contact
If you have questions, contact Foodstuffs Own Brands Ltd:
- Phone: 0800 24 51 14
- Address: 35 Landing Drive, Mangere, Auckland.
Posted in food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Virus, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis A, Illness, outbreak, Virus
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