Norovirus genogroup I and II in live clams (Chamelea gallina) from Italy in Spain
Norovirus genogroup I and II in clams from Italy in Spain
Norovirus genogroup I and II in japanese clam from Portugal in Spain
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Category Archives: Norovirus
RASFF Alerts – Norovirus – Clams
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, 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 Clams, RASFF
RASFF Alerts – Norovirus – Clams – Japanese Clams
Norovirus genogroup I and II in clams from Italy in Spain
Norovirus genogroup i and ii in japanese clam from Portugal in Spain
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, Norovirus, RASFF
RASFF Alerts – Norovirus – French Oysters
Presence of norovirus genogroup I in oyster from France in Spain
Presence of Norovirus type I in oysters (Crassostrea gigas) from France in Spain
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, Norovirus, Norovirus Oysters, RASFF
Research – Norway records rise in outbreaks in 2022
The number of outbreaks and people sick in them in 2022 went up from the year before, based on new data from Norway.
A total of 34 foodborne outbreaks were reported in 2022, which is up from 23 and 25 outbreaks in 2020 and 2021 but lower than the 46 outbreaks in 2019.
Overall, 628 people were sick this past year with the largest incident affecting 100 people, according to a report published by the Norwegian Institute of Public Health (FHI). In the 25 outbreaks in 2021, 327 patients were recorded.
Eight norovirus outbreaks sickened 135 people in 2022. Five outbreaks with 148 cases were caused by Salmonella. Cryptosporidium and Yersinia were behind three each with 14 and 51 patients, respectively.
Ten people were sick in two Listeria outbreaks. One Campylobacter outbreak had six patients and one E. coli event affected seven people. The agent was unknown for 11 outbreaks with 257 cases.
Most foodborne outbreaks were reported in connection with restaurants, cafes and other catering establishments.
RASFF Alert- Norovirus – French Oysters
Norovirus in oysters from France in Belgium
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, Norovirus, Norovirus Oysters, RASFF
Research – Getting Creative To Combat Foodborne Norovirus
Every year, norovirus causes hundreds of millions of cases of food poisoning — and the deaths of at least 50,000 children — yet there exists no real way to control it. The virus has proven exceptionally difficult to study in the lab, and scientists have struggled to develop effective vaccines and drugs.
A new study at Washington University School of Medicine in St. Louis describes a creative way to make a vaccine against norovirus by piggybacking on the highly effective vaccines for rotavirus, an unrelated virus that also causes diarrhea.
The researchers created an experimental rotavirus-norovirus combo vaccine by adding a key protein from norovirus to a harmless strain of rotavirus. Mice that received the experimental vaccine produced neutralizing antibodies against both rotavirus and norovirus. The study, available online in Proceedings of the National Academy of Sciences, outlines an innovative approach to preventing one of the most common and intractable viral infections.
Research – How to deal with food poisoning while traveling—and how to avoid it altogether
Some countries have a reputation for putting travelers at a higher risk for gastrointestinal illnesses. But you can get sick from an improperly handled meal anywhere in the world.
Pad thai from a Bangkok street vendor or raw milk cheese from a bistro in France taste delicious in the moment. But for many travelers, the local dishes that make trips meaningful sometimes give them food poisoning—and the wrong sort of vacation memories.
By some metrics, gastrointestinal infections related to food or water affect 30 to 70 percent of all travelers during or immediately after their trips, according to a 2015 study in BMJ Clinical Evidence. Each year, one in six Americans and nearly one in 10 people worldwide suffer from such illnesses caused by bacteria (E. coli, salmonella, listeria), viruses (norovirus, hepatitis A), or parasites (giardiasis, roundworms, tapeworms).
Lower-income countries have a reputation for putting travelers at a higher risk for food poisoning, but people are just as likely to be sickened from an improperly handled meal in Italy or Australia—or from some sushi at their local supermarket.
Here’s why people get food poisoning, what to do if it strikes, and how to (maybe) prevent it, read at the link above.
Posted in Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, Food Virus, Giardia, Hepatitis A, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Poisoning, Salmonella
RASFF Alerts -Norovirus – Oysters
Norovirus in oysters from France in Belgium
Norovirus in oysters from France in Belgium
Norovirus in oysters from Ireland via the Netherlands in Belgium
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, Norovirus, Norovirus Oysters, RASFF
Research – Major pathogens rise in Ireland in 2022
Campylobacter, Salmonella, E. coli, and Listeria infections all increased in Ireland in 2022, according to the latest figures.
Data from the Health Protection Surveillance Centre (HPSC), which is part of the Health Service Executive (HSE), shows the number of reports for the four pathogens rose compared to 2021.
Notifications of Salmonellosis doubled and the number of E. coli infections passed 1,000.
Full reports on these four pathogens and for outbreaks have not been published since 2018 because of the impact of the COVID-19 pandemic response and limited capacity at HPSC.
Campylobacter infections went up from 3,147 in 2021 to 3,619 in 2022.
Salmonella cases doubled from 173 in 2021 to 342 in 2022 but this is similar to 2018 and 2019 levels.
More than 1,000 Shiga toxin-producing E. coli (STEC) notifications were noted. Up from 962 in 2021.
A total of 18 listeriosis cases were recorded, up from 15 in 2021. Fourteen were men and four were women. Fifteen cases were in the over-65 age group while two were less than 1 to 4 years old.
Figures also show three cases of Bacillus cereus foodborne infection or intoxication compared to none in 2021.
The published data, which covers 2018 to 2022, reveals two cases of botulism, although it is unclear if food was the cause. There was also one report of brucellosis in 2022. All other years reported no notifications of these diseases.
There were 17 yersiniosis cases in 2022 compared to 18 in 2021. Cryptosporidiosis declined from 845 in 2021 to 566 in 2022.
Shigellosis went up from 70 in 2021 to 157 in 2022. Norovirus also increased from 439 in 2021 to 990 in 2022.
Posted in botulism, Brucellosis, Campylobacter, Cryptosporidium, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Salmonella, Shigella, Yersinia
Norovirus confirmed on three recent cruises
Celebrity Cruises’ Celebrity Equinox’s March 9–March 18, 2023 voyage had 136 illnesses among passengers and crew.
Celebrity Cruises’ Celebrity Constellation March 6–March 17, 2023 voyage had 96 passengers and crew sickened with norovirus.
Princess Cruises’ Ruby Princess February 26–March 5, 2023 voyage had 318 cases of vomiting and diarrhea from norovirus.
In 2023 to date, nine cruise ship voyages have had outbreaks investigated by the CDC. Four had norovirus as the etiology, while the other five remain unknown.
Norovirus is a highly contagious viral illness that often goes by other names, such as viral gastroenteritis, stomach flu, and food poisoning.
The symptoms include nausea, vomiting, diarrhea, and some stomach cramping. Sometimes people additionally have a low-grade fever, chills,headache, muscle aches, and a general sense of tiredness. The illness often begins suddenly, and the infected person may feel very sick. In most people, the illness is self-limiting with symptoms lasting for about 1 or 2 days. In general, children experience more vomiting than adults do.
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, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, outbreak
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