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: Norovirus
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
USA – Suspected norovirus outbreak involving 115 students, staff shuts down Livonia school
At least 115 students and staff at St. Michael the Archangel Catholic School in Livonia have been sickened by a suspected norovirus outbreak that has shut down the school.
“The first couple of kids were sick Monday. And then on Tuesday, we had in one class … about 10 or 12 kids who started throwing up over the course of four hours,” Kathy Nold, a co-principal at the K-8 school, told the Free Press on Friday.
The students’ parents were notified and picked up the sick children immediately, she said, and school leaders began discussing next steps.
“We closed school the following day and spoke to the Wayne County Health Department,” Nold said. The school will remain closed until Tuesday.
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
Hong Kong – Trade instructed to suspend importing and selling of raw oysters produced by Earl Huitres Geay in France – Norovirus?
The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (January 31) instructed the trade to suspend the import of raw oysters produced by Earl Huitres Geay FR 17.452.121 CE in France. The trade should also stop using or selling the product concerned immediately should they possess it.
A spokesman for the CFS said, “The CFS was notified by the Centre for Health Protection of the Department of Health of three food poisoning cases which involved consumption of raw oysters at one restaurant in Quarry Bay and two restaurants in Tsim Sha Tsui. The CFS conducted investigations at the restaurants concerned and found that the three restaurants had sold raw oysters which had been produced by Earl Huitres Geay FR 17.452.121 CE in France. For the sake of prudence, the CFS has immediately instructed the trade to suspend the import into and sale within Hong Kong of all raw oysters produced by Earl Huitres Geay FR 17.452.121 CE in France.”
The CFS has also instructed the supplier and restaurants concerned to stop supplying and selling the affected raw oysters immediately, and is tracing the distribution of the affected product. The trade should also stop using or selling the product concerned immediately should they possess it.
Posted in CFS, 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, Norovirus, Norovirus Oysters
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
France – Oysters from Eastern Normandy Special – Norovirus
Identification information of the recalled product
- Product category Feed
- Product subcategory Fishery and aquaculture products
- Product brand name Carrefour Quality Line
- Model names or references Eastern Normandy oysters special N°2 FQC 2.5KG 24 pieces – EAN: 3000046136821 Eastern Normandy oysters special N°3 FQC 2KG 24 pieces – EAN: 3276559776285
- Identification of products
GTIN Batch 3000046136821 batches packaged between 06/01/23 and 16/01/23 3276559776285 batches packaged between 06/01/23 and 16/01/23 - Products ListList_products_recall_special_oysters_Ndie_Est_Cultimer_FQC.pdfEnclosed
- Packaging wooden keepnets with plastic cover for 2 dozen oysters.
- Marketing start/end date From 06/01/2023 to 16/01/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark EN 14.312.119 EC
- Further information Name of supplier: Cultimer
- Geographic area of sale Whole France
- Distributors Crossroads
Practical information regarding the recall
- Reason for recall Norovirus (Prefectural decree relating to the Grandcamp maisy area)
- Risks incurred by the consumer Norovirus
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, Norovirus, Norovirus Oysters
Research – An outbreak of Hepatitis A virus infection in a secondary school in England with no undetected asymptomatic transmission among students
Abstract
In June 2019 the Health Protection Team in Yorkshire and Humber, England, was notified of cases of hepatitis A virus (HAV) infection in staff at a secondary school. Investigation revealed that an earlier case worked as a food handler in the school kitchen. Indirect transmission through food from the canteen was considered the most likely route of transmission. Cases were described according to setting of exposure. Oral fluid was obtained from students for serological testing. Environmental investigations were undertaken at settings where food handling was considered a potential transmission risk. Thirty-three confirmed cases were linked to the outbreak. All of those tested (n = 31) shared the same sequence with a HAV IB genotype. The first three cases were a household cluster and included the index case for the school. A further 19 cases (16 students, 3 staff) were associated with the school and consistent with indirect exposure to the food handler. One late onset case could not be ruled out as a secondary case within the school and resulted in vaccination of the school population. Five cases were linked to a bakery where a case from the initial household cluster worked as a food server. No concerns about hygiene standards were noted at either the school or the bakery. Oral fluid samples taken at the time of vaccination from asymptomatic students (n = 219, 11–16 years-old) showed no evidence of recent or current infection. This outbreak included household and foodborne transmission but limited (and possibly zero) person-to-person transmission among secondary school students. Where adequate hygiene exists, secondary transmission within older students may not occur.
Posted in Decontamination Microbial, food bourne outbreak, food handler, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, Hand Washing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, outbreak
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