norovirus (GI, in 1 out of 5 samples /100g) in frozen raspberries from the Czech Republic, with raw material from Poland in Czech Republic
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Category Archives: Norovirus
Norway – Infectious substances in lettuce and herbs 2017-2019
Lettuce and herbs on the Norwegian market mainly have good hygienic quality, the Norwegian Food Safety Authority’s monitoring program shows. However, the samples analysed make up a small proportion of the total amount of lettuce and herbs sold.
| What did we investigate? | Imported and Norwegian-produced salad and fresh imported herbs
A total of 580 samples – 426 of lettuce and 154 of herbs |
| Period: | 2017 -2019 |
| What were we looking for? | E. coli, Salmonella, Cryptosporidium , hepatitis A virus and norovirus.
Not all analyses were performed on all samples. |
| What did we find? | In the 575 samples analysed for E. coli , was detected E. coli in low numbers (<100 cfu / g) in 57 samples and E. coli ≥100 cfu / g in 36 samples. 13 samples contained such high values of E. coli that the products were withdrawn from the market. 10 of these were imported herbs from Southeast Asia.
Salmonella, Cryptosporidium , hepatitis A virus or norovirus were not detected in any of the samples analysed for these infectious agents. Findings of high values of E. coli in lettuce and herbs indicate a fresh faecal contamination, which may indicate that the product may also be contaminated with pathogenic bacteria, viruses and parasites. Herbs from Southeast Asia are a known risk product for Salmonella . The Norwegian Food Safety Authority recommends that such herbs be heat-treated before they are eaten. |
| Who performed the assignment? | The bacterial analyses were performed at the Veterinary Institute and the parasite and virus analyses at NMBU Veterinary College. |
Research – Norovirus outbreak causing gastroenteritis in a hotel in Menorca, Spain
Abstract
Objectives
To establish the agent responsible for a gastroenteritis outbreak in a hotel in Menorca (Spain) in September 2016.
Methods
The study included epidemiological and laboratory analysis. Environmental and stool samples were examined for bacterial and viral pathogens.
Results
One hundred and fifty-one cases were detected, 123 among the tourists staying in the hotel and 28 affecting the staff. The presence of genotype 2 norovirus was discovered in the microbiological studies of patient’s faeces, as well as in the surface samples of rooms and common areas. The control plan implemented allowed for control of the outbreak.
Conclusions
This study on a genotype 2 norovirus outbreak reveals the importance of a rapid response for controlling these types of outbreaks.
Posted in food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Virus, foodborne outbreak, foodbourne outbreak, Norovirus, outbreak, Research, Virus
Research – Reduction of Norovirus in Foods by Nonthermal Treatments: A Review
ABSTRACT
Human noroviruses are enteric pathogens that cause a substantial proportion of acute gastroenteritis cases worldwide regardless of background variables such as age, ethnicity, and gender. Although person-to-person contact is the general route of transmission, foodborne infections are also common. Thorough cooking eliminates noroviruses, but several food products such as berries, leafy vegetables, and mollusks undergo only limited heat treatment, if any, before consumption. Novel applications of nonthermal processing technologies are currently being vigorously researched because they can be used to inactivate pathogens and extend product shelf life with limited effects on nutrient content and perceived quality. These technologies, adopted from several industrial fields, include some methods already approved for food processing that have been applied in the food industry for years. However, a majority of the research has been conducted with bacteria and simple matrixes or surfaces. This review focuses on elimination of norovirus in food matrixes by use of nonthermal technologies in four categories: high hydrostatic pressure, light, irradiation, and cold atmospheric plasma. We discuss the properties of noroviruses, principles and inactivation mechanisms of select technologies, and main findings of relevant studies. We also provide an overview of the current status of the research and propose future directions for related work.
HIGHLIGHTS
- High pressure processing is the most promising nonthermal treatment for noroviruses.
- High pressure processing, ionizing radiation, and UVC light can reduce noroviruses in foods.
- Treatments used to eliminate viruses can impair food product quality.
- Optimal virus elimination strategies should be validated independently for each food product.
Research – Attributing Human Foodborne Diseases to Food Sources and Water in Japan Using Analysis of Outbreak Surveillance Data
ABSTRACT
In Japan, strategies for ensuring food safety have been developed without reliable scientific evidence on the relationship between foodborne diseases and food sources. This study aimed to provide information on the proportions of foodborne diseases caused by seven major causative pathogens (Campylobacter spp., Salmonella, enterohemorrhagic Escherichia coli [EHEC], Vibrio parahaemolyticus, Clostridium perfringens, Staphylococcus aureus, and norovirus) attributed to foods and to explore factors affecting changes in these source attribution proportions over time using analysis of outbreak surveillance data. For the calculation of the number of outbreaks attributed to each source, simple-food outbreaks were assigned to the single-food category in question, and complex-food outbreaks were classified under each category proportional to the estimated probability. During 2007 to 2018, 8,730 outbreaks of foodborne diseases caused by seven pathogens were reported, of which 6,690 (76.6%) were of unknown source. We estimated the following source attribution proportions of foodborne diseases: chicken products (80.3%, 95% uncertainty interval [UI] 80.1 to 80.4) for Campylobacter spp.; beef products (50.1%, UI 47.0 to 51.5) and vegetables (42.3%, UI 40.9 to 45.5) for EHEC; eggs (34.6%, UI 27.8 to 41.4) and vegetables (34.4%, UI 27.8 to 40.8) for Salmonella; finfish (50.3%, UI 33.3 to 66.7) and shellfish (49.7%, UI 33.3 to 66.7) for V. parahaemolyticus; grains and beans (57.8%, UI 49.7 to 64.9) for S. aureus; vegetables (63.6%, UI 48.5 to 74.6), chicken products (12.7%, UI 4.6 to 21.5), and beef products (11.1%, UI 8.5 to 13.1) for C. perfringens; and shellfish (75.5%, UI 74.7 to 76.2) for norovirus. In this study, we provide the best available evidence-based information to evaluate the link between foodborne diseases and foods. Our results on source attribution for Campylobacter spp. and EHEC suggest that the strict health regulations for raw beef were reflected in the proportions of these diseases attributed to this food.
HIGHLIGHTS
- Source attribution proportions of foodborne diseases in Japan were estimated.
- Source attribution was useful to guide interventions and evaluate their effect.
- Strict health regulations for raw beef affected source attribution proportions.
Posted in Bacteria, bacterial contamination, Campylobacter, Clostridium perfringens, EHEC, food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Testing, Norovirus, Salmonella, Staphylococcus aureus
RASFF Alert – Norovirus – Frozen Forest Fruits
norovirus (presence /25g) in frozen forest fruits (blackberries, red currants, blueberries) from Italy in Italy
Netherlands – Netherlands records more than 700 outbreaks in 2019
More than 700 food-related outbreaks were reported in the Netherlands in both 2018 and 2019.
In 2018, 756 foodborne outbreaks with 2,805 illnesses were recorded and in this past year 735 outbreaks with 3,058 illnesses were reported. The number of outbreaks went up from 2017 but illnesses declined.
The data comes from an overview by the National Institute for Public Health and the Environment (RIVM) of the main zoonoses and their prevalence in the country for the Netherlands Food and Consumer Product Safety Authority (NVWA). It features 2018 and 2019 figures. The NVWA did not report 2018 outbreak data in 2019 because of a technical issue.
Norovirus was the main cause of outbreaks with 16 and 17 in 2018 and 2019, respectively, and most patients in both years with 370 and 375. The number of outbreaks is lower than 2017 but higher than 2016.
Posted in Campylobacter, food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Virus, foodborne outbreak, foodbourne outbreak, Norovirus, outbreak, Virus
Research – Characteristics of Norovirus Food Poisoning Outbreaks in Korea in the 2000s
Norovirus food poisoning outbreaks in Korea (South) appeared in 2000s and have been increasing since then. We aimed to investigate the epidemiological features of norovirus food poisoning outbreaks in Korea over the past years (2002 ~ 2017), based on official food poisoning statistics and available reports, and to find their association with climate factors. Norovirus was the most common cause of food poisoning among known causative substances in Korea during the study period. More than one-third of the incidents occurred in group meal-service facilities, including school lunch programs. A few of these facilities used groundwater contaminated with noroviruses to wash / cook food, which contributed to outbreaks. Norovirus occurrences showed strong seasonality; cold and relatively dry winter air may help norovirus to flourish. Both norovirus genotypes GI and GII infectious to humans were detected, with GII becoming more prevalent than GI. According to our correlation analysis in connection with climate factors, average temperatures, the highest and lowest temperatures, precipitation, the number of rain days, and humidity showed a significant negative correlation with a monthly norovirus occurrence (p < 0.05). The lowest temperature and average temperature had higher coefficients of correlation, -0.377 and -0.376, respectively. The norovirus outbreaks in Korea showed complex etiological characteristics, although it more prevailed in wintertime, and are now considered as a major public health problem. The use of groundwater in group meal-service settings has a public health impact as well as norovirus concern, therefore groundwater used in food service facilities / business should be treated for safety.
Posted in food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Virus, foodborne outbreak, foodbourne outbreak, Norovirus, outbreak, Poisoning, Research, Virus
Research – Food Fraud With Nasty Results – Norovirus
Global food supply chains are complex and therefore quite vulnerable to errors or fraudulent activity. A company in Chile repackaged and falsely labeled cheap raspberries from China, reselling them as top-level organic Chilean raspberries in Canada. These raspberries were linked to a norovirus outbreak in Canada, sickening hundreds of people. A whistleblower complaint helped to uncover this fraudulent scheme that posed a significant risk to human health.
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