Hepatitis A Virus in clams from Tunisia

 

Tunisian Clams contaminated with Hepatitis A Virus

Italy recently alerted the EU through the RASFF (Feb. 18th) on a Hepatitis A Virus contamination of Tunisian clams. Clams have often be implicated in viral contamination as previously reported on this blog (http://ceeram.blogspot.fr/2015/07/rasff-foodborne-virus-annual-report-2014.html), especially in 2014 with vietnamese clams contaminated by norovirus.

4 Hepatitis A Virus alerts in 2 days

On February 19th, Italy posted 3 more alerts on clams imported from Tunisia. Destruction was the fate of those clams (Ruditapes decussatus). 

Monitoring viruses (norovirus, hepatitis A Virus) in mollusks

In our May 13th, 2010 article (http://ceeram.blogspot.fr/2010/05/studies-suggest-benefits-of-monitoring.html) we were echoeing a study from CIDRAP, where the group concluded :

• that growing evidence suggests that it is possible to gauge illness risk based on norovirus levels in oysters and that given the inadequacy of existing controls to prevent contamination, 
• that setting an appropriate virus standard would yield public health benefits. 
• that validated treatment processes can be used to produce a safe product, even when low levels of norovirus are detected in the treated oysters. 

 

Hepatitis A Virus and ISO/TS 15216

1. Microbiology of food and animal feed -- Horizontal method for determination of hepatitis A virus and norovirus in food using real-time RT-PCR -- Part 1: Method for quantification
2. Microbiology of food and animal feed -- Horizontal method for determination of hepatitis A virus and norovirus in food using real-time RT-PCR -- Part 2: Method for qualitative detection

Hepatitis A Virus and bivalve shellfish

The mechanisms of bivalve shellfish contamination are well described in this linkedin Post where these shellfish are capable of concentrating viruses that may be present in water, resulting in viral concentrations far exceeding those of the surrounding water (Lees, 2000). 

The Global and Regional Burden of Foodborne Disease

WHO through the Epidemiology Reference Group (FERG) published an interesting report with the major causes of foodborne illnesses, and the related pathogens. Hepatitis A Virus and foodborne virus in general are the number 1 cause.

Hepatitis A Virus

HAV was first identified in 1973, and is a non-enveloped virus, classified within the genus hepatovirus of the picornavirus family. Hepatitis A is a liver infection caused by the Hepatitis A virus (HAV). Hepatitis A is highly contagious. HAV is  transmitted by the fecal-oral route, either through person-to-person contact orconsumption of contaminated food or water. For more information on Hepatitis A check the CDC website and WHO Website.