Category Archives: Norovirus

Research – Study reveals foodborne illness burden in Taiwan

Food Safety News

One in six Taiwanese people suffered from foodborne illness annually during a four year period studied by researchers.

From 2012 to 2015, almost 3.9 million foodborne illnesses and 50 deaths occurred annually in the country.

Scientists said the study, published in the Journal of the Formosan Medical Association, provided the first national estimates on the disease burden from foodborne illnesses in Taiwan.

Among just more than half of foodborne illnesses cases with identifiable causal microorganisms, non-typhoid Salmonella, norovirus, and Vibrio parahaemolyticus were leading pathogens.

Foodborne illnesses caused a substantial financial disease burden, with a medical cost up to NT $1.3 billion (U.S. $43,400) annually.

RASFF Alert – Norovirus – Live Oysters

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RASFF – norovirus (GII /2g) in live oysters from France in Italy

Research – Multiple Cruise Ship Outbreaks of Norovirus Associated with Frozen Fruits and Berries — United States, 2019

CDC norovirus-1080x655

From July to September 2019, cruise line X experienced sudden, unexplained outbreaks (>3% of the passenger population) of acute gastroenteritis (AGE) among passengers on 10 cruise ships sailing in Europe. The rapid onset of vomiting and diarrhea followed by recovery within 24 hours were consistent with norovirus infection. Investigations by the cruise line throughout the summer yielded no clear source of the outbreaks even after extensive food testing. On September 18, 2019, CDC’s Vessel Sanitation Program (VSP) was notified of an outbreak of AGE on cruise ship A of cruise line X, sailing into U.S. jurisdiction (defined as passenger vessels carrying ≥13 passengers sailing to the United States from a foreign port) from Germany to New York City (1). By the end of the 19-day voyage on September 23, a total of 117 of 2,046 (5.7%) passengers and eight of 610 (1.3%) crew members met the case definition for AGE (three or more loose stools within a 24-hour period or more than normal for the patient, or vomiting plus one other sign or symptom including fever, diarrhea, bloody stool, myalgia, abdominal cramps, or headache). Four stool specimens were collected and tested for norovirus at CDC’s National Calicivirus Laboratory; three tested positive for norovirus by quantitative reverse transcription–polymerase chain reaction (RT-PCR). No outbreak source was determined after a field investigation by a VSP team on September 22.

USA – Chipotle hit with $25 Million Food Safety Fine for Norovirus, Clostridium Perfringens Outbreaks

Food Poison Journal

“Although there is no intentional criminal behavior like there was in the Peanut Corporation of America case that sickened several hundred, killing nine, this hefty food safety fine for negligence, should clearly send a message to the restaurant industry,” said Marler Clark attorney, William Marler.

According to a US Attorney press release today, Chipotle Mexican Grill Inc. will pay $25 million to resolve criminal charges related to the company’s involvement in foodborne illness outbreaks that sickened more than 1,100 people between 2015 and 2018.

The $25 million criminal fine, the largest ever in a food safety case.

Chipotle was implicated in at least five foodborne illness outbreaks between 2015 and 2018 connected to restaurants in the Los Angeles area, Boston, Virginia, and Ohio.  These incidents primarily stemmed from store-level employees’ failure to follow company food safety protocols at company-owned restaurants, including a Chipotle policy requiring the exclusion of employees who were sick or recently had been sick.

Information – Common Symptoms of All of the Food Poisoning Pathogens

Food Poisoning Bulletin

Food poisoning outbreaks occur every year in the United States. These outbreaks can be caused by bacteria such as E. coli, Salmonella, Listeria Monocytogenes, Clostridium botulinum, Campylobacter, Shigella, Staphylococcus aureus, Brucella, Vibrio, and Bacillus cereus; and viruses such as norovirus and hepatitis A. At least 48,000,000 Americans are sickened with food poisoning every year. Do you know the common symptoms of all of the food poisoning pathogens? Follow the link above to find out.

 

China – Norovirus outbreak in China linked to delivered food

Food Safety News Norovirus Food Safety kswfoodworld

Norovirus was behind a foodborne outbreak in 2018 caused by eating take-out food in China, according to a study.

The outbreak involved 157 probable cases and 20 people had laboratory-confirmed norovirus infections in two weeks in March 2018.

Food delivery services have become common in China in recent years but the hygienic condition of delivered food is not easy to control. Contamination can occur at any stage, from preparation to distribution, and food handlers must play an important role, said researchers.

The outbreak was managed by restrictions on off-campus dining and implementation of disinfection and case isolation measures.

Research – Why health experts aren’t warning about Coronavirus in food

Wbay

Chicken with Salmonella can make you sick. So can romaine lettuce with E. coli and buffets with lurking Norovirus. So why aren’t health officials warning people about eating food contaminated with the new Coronavirus?

The answer has to do with the varying paths organisms take to make people sick.

Respiratory viruses like the new Coronavirus generally attach to cells in places like the lungs. Germs like Norovirus and Salmonella can survive the acid in stomachs, then multiply after attaching to cells inside people’s guts.

“Specializing in what tissues to attach to is typically part of the disease’s strategy to cause illness,” according to the U.S. Centers for Disease Control and Prevention.

The CDC and other experts note that the virus is new and still being studied. But they say there’s no evidence yet that COVID-19 sickens people through their digestive systems, though the virus has been detected in the faeces of infected people.

How these germs spread also differs.

Respiratory viruses like the flu and the new Coronavirus spread mainly through person-to-person contact and air droplets from coughing, sneezing or other flying saliva.

RASFF Alert – Foodborne Outbreak Norovirus – Live Oysters

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RASFF – foodborne outbreak suspected (norovirus) to be caused by live oysters from France, via the Netherlands in Sweden

RASFF Alerts – Norovirus – Oysters

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RASFF – norovirus (GI and GII) in oysters from France in Belgium

RASFF – norovirus (GI and GII) in live oysters (Crassostrea gigas) from France in Germany

RASFF Alert – Norovirus – Live Oysters

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RASFF – norovirus (GI) in live oysters from France in Italy