Category Archives: Food Virus

USA – FDA Advises Restaurants and Retailers Not to Serve or Sell and Consumers Not to Eat Certain Frozen, Raw, Half-shell Oysters from Republic of Korea Potentially Contaminated with Norovirus

Posted on June 5, 2024 by | Leave a comment

FDA

What’s New

June 4, 2024

Recall noticesExternal Link Disclaimer have been posted related to JBR’s expanded recall of certain frozen half-shell oysters.

JBR (KR-15-SP) Tongyeong, Republic of Korea (ROK) is voluntarily recalling all frozen half-shell oysters harvested between 11/26/2023 and 2/14/2024 to ensure public health and safety in the U.S. due to the possible contamination with norovirus. The recalled oysters were processed by JBR (KR-15-SP) in Tongyeong, ROK between 11/27/2023 and 2/15/2024 as frozen half-shell oysters and include the following lot numbers: B231126, B231128, B231129, B231130, B231201, B231202, B231204, B231205, B231206, B231209, B231225, B231226, B231227, B240102, B240103, B240104, B240109, B240111, B240114, B240201, B240203, B240204, and B240214.

Retailers should not serve or sell, and consumers should not eat frozen half-shell oysters that were harvested between 11/26/2023 and 2/14/2024, processed by JBR between 11/27/2023 and 2/15/2024, and distributed to restaurants and retailers in Arizona, California, Colorado, Nevada, New Jersey, and Utah. Additional distribution may have occurred, and the states are continuing to conduct trace forward investigations. The FDA is assisting with and coordinating interstate notification efforts as a result of the states’ investigations.

Farm Raised Oysters Label from South Korea
Frozen Half Shell Oysters Label from South Korea

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Posted in FDA, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Virus, Food Virus Illness, Norovirus, Norovirus Oysters, Virus

Research – An outbreak of hepatitis E virus genotype 4d caused by consuming undercooked pig liver in a nursing home in Zhejiang Province, China

Posted on May 29, 2024 by | Leave a comment

Science Direct

Abstract

Hepatitis E infection is typically caused by contaminated water or food. In July and August 2022, an outbreak of hepatitis E was reported in a nursing home in Zhejiang Province, China. Local authorities and workers took immediate actions to confirm the outbreak, investigated the sources of infection and routes of transmission, took measures to terminate the outbreak, and summarized the lessons learned. An epidemiological investigation was conducted on all individuals in the nursing home, including demographic information, clinical symptoms, history of dietary, water intake and contact. Stool and blood samples were collected from these populations for laboratory examinations. The hygiene environment of the nursing home was also investigated. A case-control study was conducted to identify the risk factors for this outbreak. Of the 722 subjects in the nursing home, 77 were diagnosed with hepatitis E, for an attack rate of 10.66 %. Among them, 18 (23.38 %, 18/77) individuals had symptoms such as jaundice, fever, and loss of appetite and were defined as the population with hepatitis E. The average age of people infected with hepatitis E virus (HEV) was 59.96 years and the attack rate of hepatitis E among women (12.02 %, 59/491) was greater than that among men (7.79 %, 18/231). The rate was the highest among caregivers (22.22 %, 32/144) and lowest among logistics personnel (6.25 %, 2/32); however, these differences were not statistically significant (P > 0.05). Laboratory sequencing results indicated that the genotype of this hepatitis E outbreak was 4d. A case-control study showed that consuming pig liver (odds ratio (OR) = 7.50; 95 % confidence interval [CI]: 3.84–16.14, P < 0.001) and consuming raw fruits and vegetables (OR = 5.92; 95 % CI: 1.74–37.13, P = 0.017) were risk factors for this outbreak of Hepatitis E. Moreover, a monitoring video showed that the canteen personnel did not separate raw and cooked foods, and pig livers were cooked for only 2 min and 10 s. Approximately 1 month after the outbreak, an emergency vaccination for HEV was administered. No new cases were reported after two long incubation periods (approximately 4 months). The outbreak of HEV genotype 4d was likely caused by consuming undercooked pig liver, resulting in an attack rate of 10.66 %. This was related to the rapid stir-frying cooking method and the hygiene habit of not separating raw and cooked foods.

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Posted in Food Illness, Food Microbiology Research, Food Virus, Foodborne Illness, Hepatitis E, Illness, Research, Virus

USA – FDA Advises Restaurants and Retailers Not to Serve or Sell and Consumers Not to Eat Certain Frozen, Raw, Half-shell Oysters from Republic of Korea Potentially Contaminated with Norovirus

Posted on May 24, 2024 by | Leave a comment

FDA

What’s New

May 24, 2024

Recall notices External Link Disclaimer have been posted related to JBR’s recall of certain frozen half-shell oysters due to illnesses in Utah associated with the consumption of such oysters.

JJBR (KR-15-SP) Tongyeong, Republic of Korea (ROK) is recalling frozen half-shell oysters with lot number B231227 because they may be contaminated with norovirus. The recalled oysters were harvested from ROK Designated Area No. 1 on 12/27/2023. They were processed by JBR (KR-15-SP) in Tongyeong, ROK on 12/28/2023 as frozen half-shell oysters, with lot number B231227. These oysters were distributed by Khee Trading, Inc. (Compton, CA), which is also recalling these oysters.

On 5/15/2024, JC Foods, Inc., of Salt Lake City, UT initiated a voluntary recall of frozen half shell oysters, lot number B231227, that had been distributed to their retail customers in Utah.

Retailers should not serve or sell, and consumers should not eat frozen half-shell oysters with lot number B231227 that were processed by JBR of ROK on 12/28/2023, and distributed to restaurants and retailers in California, Colorado, Nevada, New Jersey, and Utah. Additional distribution may have occurred, and the states are continuing to conduct trace forward investigations. The FDA is assisting with and coordinating interstate notification efforts as a result of the states’ investigations.

Farm Raised Oysters Label from South Korea
Frozen Half Shell Oysters Label from South Korea

 

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Posted in FDA, food recall, Food Virus, Norovirus, Norovirus Oysters, product recall, Recall, Virus

Research – The Top Three Culprits Behind Viral Foodborne Illnesses

Posted on May 13, 2024 by | Leave a comment

FAO

Viruses are the tiniest of microbes, but that doesn’t mean they should be underestimated as a significant threat. While they do require a host to multiply, they can still survive in the environment, including in food, until encountering a victim. Contaminated food can find its way into our refrigerators and meals, and as a result, viruses find their way into our bodies, often causing unpleasant illness or, at worst, death. But there are things that can be done to prevent that from happening. CODEX developed the Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in Food in 2012. But since then, things have changed, and new scientific findings call for updating these guidelines. The Joint Food and Agriculture Organization of the United Nations (FAO) / World Health Organization (WHO) Expert Meeting on Microbiological Risk Assessment (JEMRA) has come together to analyse the most recent science on the topic to inform the creation of new guidelines. JEMRA identified three main viruses that require special attention. Alone they cause millions of foodborne illness cases and tens of thousands of deaths annually.

The noroviruses and Hepatitis A virus take their usual place amongst the top viruses causing foodborne illnesses, but interestingly JEMRA identified a third virus that has emerged as a new threat. Check out the video to discover which virus we are referring to, and what are the main food sources of each of these viruses: https://youtu.be/XDKN_l8_ZCE?si=tyiiIMOhXCrKodwS

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Posted in Food Virus, Food Virus Death, Hepatitis A, Hepatitis E, Norovirus, Virus

Italy – Hepatitis A from fruit, there is an alarm throughout Italy: which products are most at risk

Posted on May 13, 2024 by | Leave a comment

Breaking Latest

Hepatitis A, an infectious viral disease affecting the liver, is causing alarm in Italy as several companies have been recalled due to the presence of the virus in their fruit products. The HAV virus, spread mainly through contaminated water or food, can cause symptoms such as fever, fatigue, loss of appetite, and jaundice.

The European Early Warning System (RASFF) recalled a batch of raspberries from Poland in 2017, highlighting the international scale of the problem. In 2013, a strain of the hepatitis A virus from Poland caused an epidemic in Italy, sending 1,300 people to the hospital.

Now, berries are back in the spotlight with companies like Versilfood recalling batches of mixed forest and frozen berries due to possible contamination with Norovirus GI, GII, and hepatitis A. The contamination of berries is often due to poor quality water used for irrigation and agricultural practices that do not meet hygiene standards.

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Posted in food recall, Food Virus, Hepatitis A, product recall, Recall

Canada- Raw B.C. oysters associated with jump in Norovirus cases, health officials warn

Posted on April 22, 2024 by | Leave a comment

BC CTV News

Health officials are warning the public about an increase in norovirus cases that’s been associated with eating raw B.C. oysters.

More than 50 people suffered “acute gastrointestinal illness” this week after ingesting raw oysters, Vancouver Coastal Health said in a news release Friday.

Testing has already confirmed the presence of norovirus in some of the cases, and it’s suspected in others, according to the health authority.

A number of oyster-harvesting areas have been temporarily shut down following an investigation by government authorities and the shellfish industry. They will be reopened “when contamination is cleared,” officials said.

In the meantime, the public has been warned against eating raw oysters.

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Posted in food bourne outbreak, Food Virus, foodborne outbreak, foodbourne outbreak, Norovirus, Norovirus Oysters, outbreak

RASFF Alert – Norovirus + Hepatitis A – Frozen Forest Fruits

Posted on April 19, 2024 by | Leave a comment

RASFF

Norovirus and Hepatitis A Virus in frozen forest fruits from italy in Croatia, Italy, Romania, San Marino, Slovenia.

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Virus, Hepatitis A, Norovirus, RASFF, Virus

RASFF Alert- Hepatitis A – Strawberries

Posted on April 19, 2024 by | Leave a comment

RASFF

Presence of Hepatitis A virus in strawberries from Morocco in Spain

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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 Quality, food recall, Food Safety, Food Safety Management, Food Safety Regulations, Food Virus, Hepatitis A, RASFF, Virus

Research – Concentration of foodborne viruses eluted from fresh and frozen produce: Applicability of ultrafiltration

Posted on April 13, 2024 by | Leave a comment

Science Direct

Abstract

Foodborne illnesses involving raw and minimally processed foods are often caused by human noroviruses (HuNoV) and hepatitis A virus (HAV). Since food is contaminated usually with small numbers of virions, these must be eluted from the food surface and then concentrated for detection. The objective of this study was to optimize an ultrafiltration (UF) concentration method for HAV and HuNoVs present on various fresh and frozen produce. The detection range of the optimized method and its applicability to different food matrices was compared to the reference method ISO 15216-1:2017. Strawberry, raspberry, blackberry, lettuce, and green onion (25 g) were contaminated with HAV, HuNoV GI.7 and HuNoV GII.4 and then recovered therefrom by elution. A commercial benchtop UF device was used for the concentration step. Viral RNA was extracted and detected by RT-qPCR. From fresh strawberries, recovery of HAV loaded at 104 genome copies per sample was 30 ± 13 %, elution time had no significant impact, and UF membrane with an 80–100 kDa cut-off in combination with Tris-glycine elution buffer at pH 9.5 was found optimal. At lower copy numbers on fresh strawberry, at least 1 log lower numbers of HuNoV were detectable by the UF method (103 vs 104 GII.4 copies/sample and 101 vs 103 GI.7 copies/sample), while HAV was detected at 101 genome copies/sample by both methods. Except on raspberry, the UF method was usually equivalent to the ISO method regardless of the virus tested. The UF method makes rapid viral concentration possible, while supporting the filtration of large volume of sample. With fewer steps and shorter analysis time than the ISO method, this method could be suitable for routine analysis of viruses throughout the food production and surveillance chain.

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Posted in Food Microbiology Research, Food Virus, Hepatitis A, Hepatitis E, Norovirus, Research, Virus

Italy- Mixed Forest Berries – Norovirus

Posted on April 8, 2024 by | Leave a comment

Salute

Brand : Versilfood

Name : Mixed forest

Reason for reporting : Recall due to microbiological risk

Publication date : 7 April 2024

Documentation

Documentation

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Virus, Norovirus, Norovirus Soft Fruits