vendredi 21 juillet 2017
lundi 5 juin 2017
Since then (2015/2016/2017), many other outbreaks occurred. The last 2017 Australian outbreak with berries imported reminds us of the importance of
- Good Agricultural Practice,
- Good Hygiene Practice
- Good Manufacturing Practice
1983 : 24 cases with raspberry mousseOne of the very first publication describing an Hepatitis A Virus outbreak in Aberdeen, UK with raspberries
2012 : 11000 cases of norovirus in Germany associated with strawberries
2013 : 1440 hepatitis A cases have been reported in 12 European countries
2013 : Oubreak of HAV in Italy with frozen redcurrants
2015 : 162 hepatitis A cases in a multi-state outbreak in the US
2016 : 143 cases with Frozen strawberries contaminated with HAV
2017 : Frozen berries linked to HAV outbeak in Australia
EU Regulation (EC) 669/2009 and NorovirusRaspberries from Serbia are under scrutiny from the authorities in Europe.
ISO/TS 15216-1:2013 - Horizontal method for determination of hepatitis A virus and norovirus in food using real-time RT-PCR
RASFF 2017 Foodborne Virus Alerts
- CDC https://www.cdc.gov/
- ECDC http://ecdc.europa.eu/
- EFSA http://www.efsa.europa.eu/
- PubMed https://www.ncbi.nlm.nih.gov/pubmed
- ISO https://www.iso.org/home.html
- FoodQualityNews http://www.foodqualitynews.com/
- Springer https://rd.springer.com
- FAO http://www.fao.org
lundi 27 mars 2017
Ready-To-Eat Virus ContaminationIn this study contamination by :
- hepatitis A virus (HAV),
- hepatitis E virus (HEV) and
- norovirus (NoV)
The vegetable samples were tested using validated real-time PCR.
Prevalence of foodborne Hepatitis VirusThe total prevalence of HAV and HEV was 1.9% (18/911) and 0.6% (6/911), respectively. The detection of HAV and HEV in RTE salads highlights a risk to consumers and the need to improve production hygiene. Appropriate implementation of hygiene procedures is required at all the steps of the RTE vegetable production chain.
This should include monitoring of emerging viral pathogens.
Norovirus (NoV) gastroenteritis outbreaks appear frequently in food service operations (FSOs), such as in restaurants and canteens. In this study the presence of NoV and adenovirus (AdV) genomes was investigated on the surfaces of premises, especially in kitchens, of 30 FSOs where foodborne gastroenteritis outbreaks were suspected.
Presence of Norovirus &Adenovirus on Environmental Surfaces
The objective was to establish a possible association between the presence of virus genomes on surfaces and a visual hygienic status of the FSOs. NoV genome was found in 11 and AdV genome in 8 out of 30 FSOs.
Positive swabbing with Norovirus and AdenovirusSwab sampling method have been developped to address the issue In total, 291 swabs were taken, of which 8.9% contained NoV and 5.8% AdV genome. The study suggests that
- swabbing is necessary for revealing viral contamination of surfaces
- emphasis of hygiene inspections should be on the food handling procedures,
- the education of food workers on virus transmission is key.
Norovirus cross-contamination during preparation of fresh produceThe goal of this study was to examine cross-contamination of a HuNoV surrogate, murine norovirus (MNV-1), during common procedures used in preparing fresh produce in a food service setting, including turning water spigots, handling and chopping Romaine lettuce, and washing hands. The data gathered indicate that MNV-1 transfers readily between common surfaces during food preparation.
The Federation of Commerce and Distribution and Foodborne virusThe Federation of Commerce and Distribution in France, a Professional Group gathering supermarkets (retail shops), publishes GUIDELINES for the control of Norovirus and Hepatitis A Virus in many food matrices, including Frozen Fruits, Scallops, Live bivalve shellfish, Herbs and salads (leafy greens).
Foodborne Virus and Regulations in Europe
CE/2073/2005Foodstuffs should not contain micro-organisms or their toxins or metabolites in quantities that present an unacceptable risk for human health, according to CE/2073/2005.
CE/669/2009Frozen raspberries (food) originating from Serbia at a control frequency of 10% due to their possible contamination with norovirus (CE) n°669/2009
HACCP and Control Plan for Foodborne VirusThe main reasons for using HACCP are to implement food safety management and prevent food safety hazards. By identifying where hazards are most likely to occur in the operation it will be much easier to put in place the measures needed to prevent those hazards, especially the ones concerned by Foodborne viruses (Norovirus and Hepatitis A Virus). In addition, food safety incidents, such as the Pomegranate seeds contamination by HAV, or the Frozen Strawberries originating from Egypt and contaminated by Hepatitis A Virus, can be prevented by an effective HACCP system.
Virus Outbreaks in Europe in 2017
|Norovirus and Hepatitis A Virus Outbreaks in Europe in 2017|
mercredi 8 mars 2017
Norovirus (and other waterborne viruses) can enter ocean habitat from sewage outflows or through waste discharged. Noroviruses are highly contagious. Good Aquaculturing Practice, Good Hygiene Practice, and Good manufacturing Practice are key to prevent foodborne virus outbreaks.
Definition of Seaweed
- A mass or growth of marine plants
- A plant growing in the sea, especially: a marine alga (as a kelp)
- brown algae
- red algae
- green algae
Norovirus outbreaks with seaweed
1/ In South Korea, seasoned green seaweed and norovirus
2/ In Japan, kizami nori and norovirus
Production of Japanese Nori.
Can Norovirus be deactivated in seaweed?
Adhesion of norovirus to vegetal surfaces
What should seaweed producers do?It is important that producers and processors, as well as importers and retailers of seaweed take into account the viral risk in their HACCP plan, and identify the various critical control points (CCP), where Norovirus could have been in contact with the sea vegetable. Processes should be evaluated to verify that they can inactivate norovirus, a major cause of food contamination worldwide. Good Agricultural Practice should be set into place to prevent any cross-contamination. Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonella and Norovirus in leafy greens eaten raw as salads)
Norovirus Detection Methods in SeaweedThe ISO 15216 Standard, an horizontal method for the detection of foodborne viruses in food matrices, covers several specific matrices, including vegetable in a form of a leaf. Norovirus GI and norovirus GII presence or absence can be evaluated using PCR real time detecion, after several steps including sample preparation and elution.
Learn more about Food- and Water-borne viruses
samedi 4 mars 2017
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IPC (Internal Positive Control) Included
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Mastermix & Enzyme mixes
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Learn more about foorborne viruses
- Semi-Dried Tomatoes & Foodborne Virus https://www.linkedin.com/pulse/semi-dried-tomatoes-foodborne-virus-franck-chatigny
- NOROVIRUS & BIVALVE MOLLUSCS
- Persistence & Elimination of Norovirus
Find out more at http://www.biomerieux-industry.com/food/ceeramtools-virus-pcr-detection-kits
mardi 28 février 2017
Production of semi-dried tomatoes
Prevention and control of Foodborne Virus in ready-to-eat semi-dried products
Manufacturers should consider enteric viruses as a major public health risk in their Hazard Analysis and Critical Control Point (HACCP) plans, says FAO.