NOROVIRUS and BIVALVE MOLLUSCS

The five recent RASFF (Rapid Alert System for Food and Feed) Foodborne Virus alerts in 2017 are a good reminder of the risks caused by norovirus in bivalve molluscs.

 

Prevalence of Foodborne Viruses in Mussels

In Southern Italy, during a two-year collecting period (2014-2015), more than 50% of the samples collected were positive to at least one foodborne virus. Norovirus represented more than 37% of the detected viruses, followed by Astrovirus, Sapovirus, Hepatitis A Virus... This study described, for the first time, the presence of aichivirus and sapovirus in mussels in Italy.

 

Investigation on Norovirus and HAV Presence

From January 2013 to July 2015, more than 250 samples of bivalve molluscs collected in harvesting areas from a large coastal tract of Southern Italy were screened for HAV and NoV of genogroups GI and GII. Noroviruses' RNA were identified in 14.2% of the samples with a higher prevalence for genogroup GII than genogroup GI. Matching between the NoV genotypes circulating in local population and detected in molluscs confirms the diffusion in the environment of noroviruses.

EFSA and Norovirus

Technical specifications for a European baseline survey of norovirus in oysters : The objective of the survey is to estimate the European prevalence of norovirus-contaminated oysters at production areas and batches of oysters at dispatch centres, with a 95% level of confidence and a level of precision of 5% considering an expected prevalence of 50%.

 

Why Norovirus like so much bivalves

Freshwater and Norovirus

Contaminated water can lead to human health issues; the aims of this work were to determine the presence and identity of representative human pathogenic enteric viruses in water samples from six European countries. A 2-year survey showed that Norovirus ... and Adenoviruses were the most frequently identified enteric viruses in the sampled surface waters. The detectable presence of pathogenic viruses may represent a potential risk for human health.

Shellfish Soup and Norovirus

The aim of this study was to describe a norovirus outbreak connected to insufficient heat treatment during preparation of a shellfish soup in serving portions, during a company Christmas celebration in Norway. Consumers who want to avoid eating raw shellfish, should not assume that the shellfish tissue in preparation as described in our study is adequately heat treated.

Detection Methods for Foodborne Viruses in Bivalves

ISO/TS 15216-1:2013

describes a method for quantification of levels of HAV (Hepatitis A Virus) and NoV (Norovirus) genogroup I (GI) and II (GII) RNA, from test samples of foodstuffs or food surfaces. Following liberation of viruses from the test sample, viral RNA is then extracted by lysis with guanidine thiocyanate and adsorption on silica. Target sequences within the viral RNA are amplified and detected by real-time RT-PCR.

This approach is also relevant for detection of the target viruses on fomites, or of other human viruses in foodstuffs, on food surfaces or on fomites following appropriate validation and using target-specific primer and probe sets

ISO/TS 15216-2:2013

describes a method for qualitative detection of HAV (Hepatitis A Virus) and NoV (Norovirus) genogroups I (GI) and II (GII), from test samples of foodstuffs or food surfaces. Following liberation of viruses from the test sample, viral RNA is then extracted by lysis with guanidine thiocyanate and adsorption on silica. Target sequences within the viral RNA are amplified and detected by real-time RT-PCR.

This approach is also relevant for detection of the target viruses on fomites, or of other human viruses in foodstuffs, on food surfaces or on fomites following appropriate validation and using target-specific primer and probe sets

 

Sources :

• FAO :http://www.fao.org
• RASFF : https://webgate.ec.europa.eu
• ECDC: http://ecdc.europa.eu/en/Pages/home.aspx
• ISO : www.iso.org
• NCBI : www.ncbi.nlm.nih.gov
• bioMérieux : http://www.biomerieux-industry.com/

Foodborne Viruses - Diagnostic Tools for Food & Water

Solutions for the detection and identification of pathogenic food-borne enteric viruses and hepatitis A & E viruses.

Norovirus is responsible for most foodborne-disease outbreaks in the EU and in the US and the leading cause of acute gastroenteritis. Not only can food (or water) be contaminated by Norovirus, but also by several other pathogenic viruses such as hepatitis A virus, rotavirus. Ceeram has developed standardized real-time PCR (Polymerase Chain Reaction) kits to allow molecular laboratories to perform such analysis and easily detect those foodborne viruses in Food and Water samples. Compliant to ISO/TS15216, our range of PCR tests (for norovirus and hepatitis A virus) are both qualitative and qantitative (Find out more)

Real Time RT-PCR detection and identification of pathogenic and non pathogenic food-borne viruses in Food Samples

 

Norovirus GI, Norovirus GII, Hepatitis A virus, Hepatitis E virus, Enterovirus, Astrovirus, Rotavirus, Sapovirus, Aïchi virus, Adenovirus 40-41, Adenovirus consensus
 
=> Click to learn more about Hepatitis E Virus

Real Time RT-PCR detection and identification of pathogenic and non pathogenic water-borne viruses in Water Samples

Microbial Source Tracking : Bacteriophages (fecal indicator), Norovirus GI, Norovirus GII, Hepatitis A virus, Hepatitis E virus, Enterovirus, Astrovirus, Rotavirus, Sapovirus, Aïchi virus, Adenovirus 40-41, Adenovirus consensus 

<= Click to learn more about virus in Water

Real Time RT-PCR Mengovirus process control for food- and water-borne viruses

• Mengovirus Process Control

Matrices to test :

• Water (raw water, sewage water, drinking water, surface water, etc.)
• Mud, Sludge
• Shells, Shellfish
• Fruits
• Vegetables
• Swabs
• Surface and air samples
• ...

World Health Day : Food Safety

April 7th, 2015 is the World Health Day, with a focus on Food Safety. 

New threats to food safety are constantly emerging. 

The main Changes :

- in food production, distribution and consumption (i.e. intensive agriculture, globalization of food trade, mass catering and street food); 

- to the environment;

- new and emerging bacteria and toxins; antimicrobial resistance, all increase the risk that food becomes contaminated. 

- Increases in travel and trade enhance the likelihood that contamination can spread.

 Chech out the WHO website to learn more : http://www.who.int/campaigns/world-health-day/2015/en/