Category Archives: Virus

Canada – Certain Les Huîtres Cadoret – La Perle Noire brand #4 oysters recalled due to norovirus

Posted on March 2, 2020 by | Leave a comment

Canada Gov

Recall details

Ottawa, March 1, 2020 – La Mer is recalling certain Les Huîtres Cadoret – La Perle Noire brand #4 oysters from the marketplace due to possible norovirus. Consumers should not consume the recalled product described below.

Recalled products

Brand Product Size UPC Codes
Les Huîtres Cadoret – La Perle Noire “Huitres speciales #4 Cadoret Perles Noires 24 CT – France“ 24 count 0 209656 067997 “Emballe le”
13.FE.20
Les Huîtres Cadoret – La Perle Noire “Huitres speciales #4 Cadoret Perles Noires 12 CT – France“ 12 count 0 209656 034996 “Emballe le”
13.FE.20

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.

People with norovirus illness usually develop symptoms of gastroenteritis within 24 to 48 hours, but symptoms can start as early as 12 hours after exposure. The illness often begins suddenly. Even after having the illness, you can still become re-infected by norovirus. The main symptoms of norovirus illness are diarrhea, vomiting (children usually experience more vomiting than adults), nausea and stomach cramps. Other symptoms may include low-grade fever, headache, chills, muscle aches and fatigue (a general sense of tiredness). Most people feel better within one or two days, with symptoms resolving on their own, and experience no long-term health effects. As with any illness causing diarrhea or vomiting, people who are ill should drink plenty of liquids to replace lost body fluids and prevent dehydration. In severe cases, patients may need to be hospitalized and given fluids intravenously.

Background

This recall was triggered by a consumer complaint. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.

Illnesses

There have been reported illnesses associated with the consumption of these products.

Product photos

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  • Les Huîtres Cadoret – La Perle Noire - Huitres speciales #4 Cadoret Perles Noires 24 CT – France
  • Les Huîtres Cadoret – La Perle Noire - Huitres speciales #4 Cadoret Perles Noires 12 CT – France

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Posted in CFIA, food contamination, food handler, 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 Testing, Food Virus, Norovirus, Uncategorized, Virus

Research -Restaurants and takeaways cop blame for 60% of food poisoning cases

Posted on March 2, 2020 by | Leave a comment

Food Service Equipment Journal

According to the FSA, there are an estimated 380,000 cases of norovirus linked to food occur in the UK per year.

A breakdown of the roles of the main transmission pathways in food suggest eating out accounts for an estimated 37% of all foodborne norovirus cases and takeaways at 26%.

Open-headed lettuce on retail sale at 30%, raspberries on retail sale at 4%, and oysters on retail sale at 3% make up the remainder.

The revised foodborne norovirus estimate, combined with better analysis of how many illnesses of unknown cause are also likely to be caused by food, suggest around 2.4 million estimated UK cases of foodborne illness occur each year.

Professor Guy Poppy, chief scientific adviser to the Food Standards Agency, said: “This work gives us a much better idea of the role of food in the spread of all infectious intestinal disease in the UK. However, this does not mean more people are getting unwell, only that we estimate food is responsible for more existing cases than previously thought.

 

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Posted in 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 Safety, Food Testing, Food Virus, Norovirus, Research, Uncategorized, Virus

Research – Expect More Foodborne HAV Outbreaks

Posted on March 1, 2020 by | Leave a comment

IDSE 8153_thumb

The foodborne spread of hepatitis A virus (HAV) poses a risk for outbreaks, even among developed countries where general rates of HAV are low, according to a new study.

As the global trade of food products continues to grow, the potential for such outbreaks requires new approaches and tools for early disease detection and control (Foodborne Pathog Dis [Epub Dec 12, 2019]. http://doi.org/10.1089/fpd.2019.2648).

The researchers conducted a search of published literature in order to identify HAV foodborne outbreaks that occurred from Jan. 1, 2012, to Dec. 31, 2018. Specifically, the team looked at outbreaks in developed countries, according to International Monetary Fund definitions. The United States, Japan, Germany, France, Italy, the United Kingdom and Canada were included, as were the 15 members of the European Economic Area, and four newly industrialized Asian economies.

 

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, Food Virus, Hepatitis A, Uncategorized, Virus

Research – Eliminating viruses in our food with cranberries and citrus fruit

Posted on February 29, 2020 by | Leave a comment

Science Daily

Fresh produce is a major vehicle for noroviruses, a group of viruses that are the most common cause of gastroenteritis in developed countries. However, the viruses are quite resistant to cold pasteurization treatments such as irradiation, which are used to destroy bacteria, moulds, parasites, and insects. The irradiation process uses gamma rays or X-rays to destroy these viruses but at the dose needed to eliminate them, it can affect the physicochemical properties of fresh produce.

Professor Monique Lacroix, a researcher at Institut National de la Recherche Scientifique (INRS), has developed an edible coating based on cranberry juice and citrus extract that makes noroviruses more sensitive to gamma irradiation, making it possible to eliminate them while preserving the quality of food, all without risk to consumers.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Technology, Food Virus, microbial contamination, Microbiology, Norovirus, Research, Technology, Uncategorized, Virus

RASFF Alert – Norovirus – Live Oysters

Posted on February 28, 2020 by | Leave a comment

RASFF-Logo

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

 

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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 Testing, Food Virus, Norovirus, RASFF, Uncategorized, Virus

Canada – Certain Union Bay Seafood Ltd. brand Pacific Oysters recalled due to Norovirus

Posted on February 28, 2020 by | Leave a comment

Canada Gov

Recall details

Ottawa, February 27, 2020 – Union Bay Seafood Ltd. is recalling certain Union Bay Seafood Ltd. brand Pacific Oysters from the marketplace due to possible norovirus. Consumers should not consume and distributors, retailers and food service establishments such as hotels, restaurants, cafeterias, hospitals and nursing homes should not sell or use the recalled products described below.

Recalled products

Brand Product Size UPC Codes
Union Bay Seafood Ltd. Pacific Oysters, Chef Creek Xsm 5 dozen None Harvest location: BC 14-8
Landfile: 1402060
Lot: W20200211
Harvest date: 10 Feb. 2020
Union Bay Seafood Ltd. Pacific Oysters, Cascadia Xsm 5 dozen None Harvest location: BC 14-8
Landfile: 1402060
Lot: W20200211
Harvest date: 10 Feb. 2020
Union Bay Seafood Ltd. Pacific Oysters, Royal Miyagi Xsm 5 dozen None Harvest location: BC 14-8
Landfile: 1402060
Lot: W20200211
Harvest date: 10 Feb. 2020

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled products in your home or establishment. Recalled products should be thrown out or returned to the location where they were purchased.

People with norovirus illness usually develop symptoms of gastroenteritis within 24 to 48 hours, but symptoms can start as early as 12 hours after exposure. The illness often begins suddenly. Even after having the illness, you can still become re-infected by norovirus. The main symptoms of norovirus illness are diarrhea, vomiting (children usually experience more vomiting than adults), nausea and stomach cramps. Other symptoms may include low-grade fever, headache, chills, muscle aches and fatigue (a general sense of tiredness). Most people feel better within one or two days, with symptoms resolving on their own, and experience no long-term health effects. As with any illness causing diarrhea or vomiting, people who are ill should drink plenty of liquids to replace lost body fluids and prevent dehydration. In severe cases, patients may need to be hospitalized and given fluids intravenously.

Background

This recall was triggered by findings by the Canadian Food Inspection Agency (CFIA) during its investigation into a foodborne illness outbreak. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.

Illnesses

There have been reported illnesses associated with the consumption of these products.

Product photos

Printer ready version of photos

  • inspection
  • inspection
  • inspection

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Posted in CFIA, 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 Testing, Food Virus, Norovirus, Uncategorized, Virus

USA – Caribbean Princess: Another outbreak on latest voyage sickens 200

Posted on February 27, 2020 by | Leave a comment

Outbreak News Today

Earlier this month, the Centers for Disease Control and Prevention (CDC) reported an GI outbreak of unknown etiology that sickened more than 400 passengers and crew, requiring the ship’s voyage to be cut short.

Today, federal officials reported another outbreak aboard the vessel on it’s February 16–March 1, 2020 voyage. 186 passengers and 15 crew have been sickened with symptoms of vomiting and diarrhea.

Princess Cruises and crew aboard the ship to the usual actions: cleaning and sanitation procedures, collecting samples from passengers and crew and sending daily gastrointestinal illness reports to CDC and Caribbean public health port authorities.

Norovirus is a highly contagious viral illness that often goes by other names, such as viral gastroenteritis, stomach flu, and food poisoning.

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Posted in food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Safety, Food Safety Alert, Food Testing, Food Virus, Norovirus, Uncategorized, Virus

Canada – Certain Sawmill Bay Shellfish brand Pacific Aquacultured Oysters recalled due to Norovirus

Posted on February 24, 2020 by | Leave a comment

CFIA

Recall details

Ottawa, February 22, 2020 – Sawmill Bay Shellfish Co. Ltd. is recalling certain Sawmill Bay Shellfish brand Pacific Aquacultured Oysters from the marketplace due to norovirus. Consumers should not consume and distributors, retailers and food service establishments such as hotels, restaurants, cafeterias, hospitals and nursing homes should not sell or use the recalled product described below.

Recalled product

Brand Product Size UPC Codes Additional Information
Sawmill Bay Shellfish Pacific Aquacultured Oysters By the dozen None Lots: 453 and 454 Sold only to hotels, restaurants and institutions
None Pacific Aquacultured Oysters Variable count None None – All units sold from February 12 to 19, 2020, inclusive Sold at Codfather’s Seafood Market, Kelowna BC

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled product in your home. Recalled products should be thrown out or returned to the store where they were purchased.

People with norovirus illness usually develop symptoms of gastroenteritis within 24 to 48 hours, but symptoms can start as early as 12 hours after exposure. The illness often begins suddenly. Even after having the illness, you can still become re-infected by norovirus. The main symptoms of norovirus illness are diarrhea, vomiting (children usually experience more vomiting than adults), nausea and stomach cramps. Other symptoms may include low-grade fever, headache, chills, muscle aches and fatigue (a general sense of tiredness). Most people feel better within one or two days, with symptoms resolving on their own, and experience no long-term health effects. As with any illness causing diarrhea or vomiting, people who are ill should drink plenty of liquids to replace lost body fluids and prevent dehydration. In severe cases, patients may need to be hospitalized and given fluids intravenously.

Background

This recall was triggered by findings by the Canadian Food Inspection Agency (CFIA) during its investigation into a foodborne illness outbreak. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled product from the marketplace.

Illnesses

There have been reported illnesses associated with the consumption of this product.

Leave a comment

Posted in CFIA, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Food Virus, Norovirus, Uncategorized, Virus

Research – Norovirus Attribution Study

Posted on February 21, 2020 by | Leave a comment

FSA

Assessing the contribution made by the food chain to the burden of UK-acquired norovirus infection.

The five-year Norovirus Attribution Study (NoVAS) launched in 2014 and was funded by the FSA at the cost of £2.5 million, in an effort to improve our understanding of the contribution food makes to the transmission of norovirus in the UK – as opposed to person-to-person – and how that might impact on overall rates of illness related to food.

A team of researchers from across the UK, led by Professor Sarah O’Brien, conducted for the first time a series of retail surveys in oysters, lettuce and raspberries (selected based on existing evidence which identified them as the most significant risk), as well as samples from catering and takeaway preparation areas.

These tests were combined with existing data on outbreaks to feed a new predictive model for the prevalence of foodborne norovirus.

Appendices

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Posted in 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 Safety, Food Testing, Food Virus, Norovirus, Research, Uncategorized, Virus

Research -Technical Report: Review of Quantitative Risk Assessment of foodborne norovirus transmission

Posted on February 21, 2020 by | Leave a comment

FSA

Food Borne Illness - Norovirus -CDC Photo

Image CDC

In line with government-wide recommendations on the quality assurance of models used to inform government decision-making, an internal review was conducted by the FSA following NoVAS.

This resulted in a technical report, which confirmed that the model structure was fit for purpose, and made use of the latest data (that had become available after the NoVAS modelling work had been completed).

Consequently, findings were updated on the relative contribution of five pathways (oysters, lettuce, raspberries, meals eaten out and takeaways) to the total number of symptomatic foodborne norovirus infections in the UK.

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Posted in food contamination, food handler, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Virus, Norovirus, Research, Uncategorized, Virus