Noroviruses are a group of viruses that are the most common cause of gastroenteritis (stomach bugs). They are very contagious and can spread easily from person to person. People exposed to the virus usually develop symptoms of illness within 24 to 48 hours, but symptoms can occur as early as 12 hours after exposure.
Common-sense based disinfection guidelines to control norovirus contamination have been developed, but now, for the first time, a Dutch team has come up with science-based guidelines.
In the study the researchers first determined how low the concentration of virions needed to go for transmission to become unlikely. They then tested different methods of cleaning hard surfaces, by using water, soap, or chlorine bleach solutions to determine the best method, or combination of methods for achieving a sufficiently low concentration to prevent virus transmission from hard surfaces, such as your kitchen counters.
The researchers prescribe a two-step process: wipe with a wet cloth, and then disinfect with chlorine. Their prescription is directed at hospitals, schools, restaurants, and other food-handling establishments. In most cases, a 250 ppm solution of chlorine is sufficient, but for high levels of contamination, they recommend 1,000 ppm. To achieve 1,000 ppm, one Suma Tab D4 tablet must be dissolved in 1.5 liters of water (about a quart and a half).
Norovirus is no more resistant to cleaning and disinfection than other pathogens. The virus’ efficiency in causing outbreaks “is more likely due to their extremely low infectious dose,” resulting in the requirement of a very low level of residual contamination in order to prevent further transmission. Fortunately, reducing the level of residual contamination to that low level is not that difficult and can be achieved without extreme measures.
Spence & Co. of Massachusetts is recalling New York-Style Nova Lox in 4 ounce packages with code/lot number 9720704 because it may be contaminated with Listeria monocytogenes. The recall affects a total of 1,563 packs of the product. Two people may have been stricken with listeriosis associated with the consumption of this product.
A cruise ship delayed its departure from Southampton after a suspected outbreak of norovirus on board. Celebrity Cruises’ vessel Constellation arrived in the city’s port at 06:00 GMT at the end of a 12-night cruise. Southampton’s Port Health Authority said about 350 passengers had fallen ill with the vomiting and diarrhoea bug. Its departure was delayed until 20:00 while deep cleaning took place.
The authority’s Rosie Zambra confirmed it was informed of “concerns over an increased levels of what appeared to be norovirus” several days before the ship’s arrival.
Posted in Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Virus, Foodborne Illness, Hand Washing, Hygiene, Illness, Microbiology, Norovirus, Pathogen, Virus
Tagged celebrity cruises, night cruise, transportation, vomiting and diarrhoea
At least 39 people fell ill with Norovirus infections after eating at a restaurant in central Illinois last week, according to the local health department.
All of those sickened were among a group of 80 people who attended an end-of-year banquet for a high school soccer team at Alexander’s Steakhouse in Peoria, IL October 28, reported the Peoria Journal Star.
Though the restaurant served a total of 1,100 meals the weekend the banquet was held, no patrons other than those who attended the banquet contracted the virus.
Victims experienced typical symptoms of Norovirus infection, including vomiting, diarrhea and abdominal cramps.
An outbreak of norovirus among staff members at Montreal’s Jewish General Hospital led to the temporary closure of the hospital’s neurology clinic last week, CBC has learned.
About 45 employees at the hospital came down with gastrointestinal symptoms, including diarrhea, cramps and fever, after eating food that may have originated in an in-house catering service that is only used by staff.
The service is run by the hospital’s Atrium Café, a franchise operated by a volunteer auxiliary, which also serves hundreds of staff and visitors to the hospital each day.
The coffee shop is independent of the hospital’s main cafeteria.
“We closed the coffee shop immediately on Thursday afternoon,” said hospital spokesman Glenn Nashen. “Tests were done all day Friday, and although nothing has been conclusive at this point, the suspicion is that [the virus] may have come from this catering service.”
Nashen said as far as the hospital knows, only staff at the hospital caught the virus.
So many staff members in the neurology department fell ill that the neurology clinic had to be closed for half a day on Thursday and all of Friday.
The neurology clinic is expected to be open again on Monday.
Until the infection prevention and control team determines the specific cause of the outbreak, the coffee shop will remain closed, Nashen said
FSANZ – Full information at this link
Food Standards Australia New Zealand (FSANZ) today urged consumers to check their fridges for recalled mussels that may be contaminated with a naturally occurring marine biotoxin (paralytic shellfish toxin).
The presence of a paralytic shellfish toxin arising from a naturally-occurring algal bloom in Tasmania has forced the closure of Spring Bay Seafood’s shellfish farm and the business has initiated a recall of its mussels from the market.
The products recalled are branded Spring Bay live blue mussels (with use by dates of between 22 October 2012 – 10 November 2012) and Coles Cooked Tasmanian mussels (use by date 12 November 2012) have been supplied by Spring Bay Seafoods Tasmania and have been distributed to TAS, VIC, NSW, ACT, SA, QLD and some Asian countries.
The affected mussels were supplied in shell and supplied in the quantities of 500g and 1kg vacuumed packed bags (Spring bay seafood), 500g (Coles branded – cream white wine sauce) and 1kg and 2kg net bags (Spring Bay seafood). They may also be supplied loose in shell/ per kg.
The African Union announced an establishment of a food safety authority as well as a Rapid Alert System for Food and Feed (RASFF) yesterday in Kigali. The Minister of Trade and Industry, Francois Kanimba, said the continent ought to have the food safety body based on the European model but tailor-made for Africa. The decision has been made following huge losses in international trade due to food safety issues. The minister pointed out that African food exports are at times destroyed or refused entry into developed markets thus leading to losses.
It is believed that the establishment of the authority would boost trade competence and avert food-borne diseases. It would uplift the living standards of Africans, especially those in rural areas.
The Food Standards Agency is reminding those who work with food and are suffering from symptoms of food poisoning, or those in close contact with someone who is, to stay away from work and see their GP. This is in light of the current outbreak of E.coli O157 in Northern Ireland.
FoodWorld 