RASFF– Norovirus in Clams in Italy sourced in Turkey
RASFF – Norovirus in Oysters in Italy sourced in France
RASFF – Salmonella in Frozen Turkey and Poultry Kebab in Italy sourced in Germany via Poland
KSWFoodWorld
Category Archives: Virus
European RASFF Alerts – Norovirus
Posted in Bacteria, Food Hygiene, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, Norovirus, Pathogen, RASFF, Recall, Salmonella, Virus, Water
Tagged food, frozen turkey, health, norovirus, rasff
Hong Kong – Norovirus
The Centre for Health Protection (CHP) of the Department of Health today (February 14) reminded members of the public and management of institutions to maintain personal and environmental hygiene to prevent gastroenteritis.
The appeal was made following the CHP’s investigation into an outbreak of acute gastroenteritis at an elderly home in North District involving 20 female residents and three female staff members.
The affected residents, aged between 77 and 96, together with three staff members, presented with symptoms of acute gastroenteritis, including vomiting, fever and diarrhoea, since February 4.
Two of them were admitted to North District Hospital. All the 23 affected persons are in stable condition.
Rectal swabs of three patients tested positive for norovirus. Investigations are continuing.
Officers of the CHP have visited the institution and provided health advice to the staff concerning proper disinfection, disposal of vomitus, and personal and environmental hygiene.
RASFF- Alerts – Norovirus – Salmonella – Histamine – Moulds – E.coli
RASFF – Salmonella in Bovine Meat in Sweden sourced in Ireland
RASFF – Salmonella in Chilled Beef in Sweden sourced in Ireland
RASFF – Moulds in Soft Toffee in Czech Republic sourced in Poland
RASFF– Histamine in Tuna in Italy sourced in Spain
RASFF – E.coli in Live Bivalve Molluscs in the Netherlands sourced in Denmark
France – Norovirus warning for the English Channel
Due to poisonings related to collective consumption of shellfish, fish and shellfish all marketing from one of the main production areas of Lower Normandy oysters in an area about 5 kilometers Blainville-sur-Mer , in the English Channel, is prohibited. Products shipped since January 28 are recalled to be destroyed, said Thursday the prefecture of Manche.
Posted in Bacteria, E.coli, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Technology, Food Testing, Food Virus, Histamine, Microbiology, Moulds, Norovirus, Pathogen, RASFF, Recall, Salmonella, Virus
Tagged environment, science
UK – HPA Update on Norovirus Activity
Latest figures from the Health Protection Agency (HPA) show there have been 4,140 laboratory confirmed cases of norovirus this season (from week 27 to week 52 2012). The latest figures are 63 per cent higher than the number of cases reported at this point last year, when there were 2,535 cases.
The downward trend in the number of confirmed cases has continued in line with the previous report although this is to be expected following the Christmas and New Year period. We will expect to see the number of cases increase again over the following few weeks.
During the two weeks up to 6 January there were 33 hospital outbreaks reported, compared to 30 in the previous fortnight, bringing the total of outbreaks for the season to 673.
World Winter Norovirus Cases Spike 2012
Winter months consistently produce the highest numbers of Norovirus outbreaks; however early reports suggest that the bug may be striking a particularly large number of victims this season.
In the United Kingdom, the number of confirmed Norovirus cases has risen to 72 percent higher than this time last year. In total, 3,877 citizens have been confirmed with infections, up from 2,255 a year ago.
But for every confirmed case of Norovirus, experts estimate that another 288 cases go unreported. That means that more than 1.1 million UK citizens may have already suffered bouts with the bug, which can include vomiting, diarrhea, nausea and abdominal pain.
The Canadian province of British Columbia has also seen its greatest number of November and December Norovirus cases since 2006. Some healthcare facilities in the region have closed off portions of their premises for disinfection in attempts to prevent further spread of the virus.
According to the U.S. Centers for Disease Control and Prevention, Norovirus sickens an estimated 21 million Americans each year, contributing to 70,000 hospitalizations and 800 deaths. While most cases result from human contact, Norovirus also remains the most common source of foodborne illness in the U.S. and is regularly associated with leafy greens, fresh fruits and shellfish.
UK – HPA Norovirus Update
Latest figures from the Health Protection Agency (HPA) show there have been 3,877 laboratory confirmed cases of norovirus this season (from week 27 to week 51 2012). The latest figures are 72 per cent higher than the number of cases reported at this point last year, when there were 2,255 cases.
During the Christmas period there is typically a drop in the number of laboratory reports. In previous norovirus seasons the general trend is that cases increase in the New Year and we expect to see cases rise again over the next few weeks.
During the two weeks up to 30 December there were 29 hospital outbreaks reported, compared to 70 in the previous fortnight, bringing the total of outbreaks for the season to 590.
Cases of norovirus have risen earlier than expected this winter season and this is a trend that has been seen across Europe and other parts of the world. It has not yet been determined why this has been the case and activity varies significantly from year to year.
Caribbean – Norovirus Cruise Ship Outbreaks
AN outbreak of vomiting and diarrhoea has sickened more than 400 vacationers and crew members aboard two Christmas-time cruises in the Caribbean, the CDC says.
The Centers for Disease Control (CDC) said on Saturday it was still conducting lab tests to determine the pathogen, but it indicated it might be norovirus, which is highly contagious and typically transmitted from person to person.
Both ships, Cunard’s Queen Mary 2 and Princess Cruises’ Emerald Princess, reported the outbreak to the CDC, following guidelines that come into play when more than two per cent of the passengers and crew are hit.
A similar outbreak earlier in the month hit the P&O Oriana liner on a 10-night Baltic cruise, infecting about 300 of the 1843 travellers aboard.
Posted in Food Safety, Food Testing, Food Virus, Illness, Microbiology, Norovirus, outbreak, Pathogen, Virus
Tagged science, vomiting and diarrhoea
USA – Norovirus Updates
A suspected norovirus outbreak has been declared at the Stateville Correctional Facility in Illinois. Illinois Department of Corrections spokesperson Melaney Arnold told Food Poisoning Bulletin that approximately 144 inmates reported becoming ill after Christmas. No patients have been hospitalized. Food testing is underway to try to determine the source of the outbreak.
The Department of Corrections and the Illinois Department of Public Health are working on the outbreak investigation and control efforts. Samples have been sent to the state laboratory, and public health officials are waiting for results.
A new strain of a stomach virus has caused at least three outbreaks in San Luis Obispo County within the past month, according to local health officials.
All three outbreaks, two of which occurred in restaurants and one in a long-term care facility, were caused from a new strain of the Norovirus from Australia, GII strain. Symptoms include nausea, vomiting, diarrhea, fever and body aches.
The highly contagious virus is spread through contact with infected people, consuming infected foods or touching infected surfaces. Health officials are asking those who are infected to stay home as they are still contagious for a time after symptoms have subsided.
Each Year Norovirus infections cause an estimated 21 million illnesses in the United States, and 70,000 hospitalizations.
HPA- Norovirus Update
Figures from the Health Protection Agency (HPA) show that there were 337 confirmed laboratory reports of norovirus in the week ending December 9 2012 and 236 for the week ending 2 December 2012. The latest weekly report is now published.
In this season to date there have been 3,046 confirmed laboratory reports of norovirus. This is 83 per cent higher than the same period in the last season when there were 1,669 cases reported.
The figures for the number of hospital outbreaks show that there were 61 hospital outbreaks during the last two weeks up to December 16 2012. In the same fortnight in the previous year there were 35 outbreaks reported by the same time.
The data show that the increase in norovirus laboratory reports is earlier this season than in previous years; however, there are no indications as to why this is the case.
BBC – Schools Norovirus
BBC – Hospital Norovirus
BBC – Hospital Norovirus
Guardian – Norovirus
Posted in Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Standards Agency, Food Testing, Food Virus, Foodborne Illness, Hepatitis A, Hygiene, Illness, Microbiology, Norovirus, outbreak, Pathogen, Virus
Tagged health protection agency, laboratory reports, norovirus, science, week ending december
Research Norovirus Spread by Kitchen Untensils
Abstract
Human noroviruses and hepatitis A virus (HAV) are commonly associated with outbreaks occurring in restaurant establishments and catered events. Food handlers are major contributing factors to foodborne illnesses initiated in the kitchen setting. In this study, transfer of HAV and murine norovirus (MNV-1), a human norovirus surrogate, between produce (cucumbers, strawberries, tomatoes, cantaloupes, carrots, and honeydew melons) and common kitchen utensils (graters and knives) was investigated. The extent of virus transfer to produce during utensil application, in the presence and the absence of food residue, and the impact of knife surface properties (sharp, dull, serrated) was also investigated. Transfer of MNV-1 and HAV from produce items, initially contaminated with ~5.5 log PFU, to knives and graters during application ranged from 0.9 to 5.1 log PFU. MNV-1 transfer to knives was the greatest for cucumbers, strawberries, and tomatoes, and the least for honeydew melons, while transfer of HAV to knives was greater for tomatoes and honeydew melons than strawberries, cantaloupes, and cucumbers. After preparation of a contaminated produce item, knife cross-contamination easily occurred as viruses were detected on almost all of the seven produce items successively prepared. Produce residues on utensils often resulted in less virus transfer when compared to utensils without residue accumulation. Knife surface properties did not impact virus transfer. The ease of virus transfer between produce and utensils demonstrated by the current study highlights the importance of efforts aimed toward preventing cross-contamination in the kitchen environment
FoodWorld 