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Infectious Disease: Norovirus
Nutrition: Fruit

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Total 85 results found since Jan 2013.

You May Be at Higher Risk of Eating Contaminated Food During the Government Shutdown
The partial government shutdown has crippled the Food and Drug Administration (FDA)’s food safety surveillance efforts, pausing many domestic inspections and potentially putting more Americans at risk of contracting food-borne illnesses such as E. coli, salmonella and norovirus. “There’s a lot of ready-to-eat food that the FDA oversees that consumers ultimately have to trust doesn’t have a pathogen on it that can kill you,” says Seattle-based food-borne illness lawyer Bill Marler. “We need to get people back to doing their jobs.” About 41% of the FDA’s workforce is currently ...
Source: TIME: Health - January 10, 2019 Category: Consumer Health News Authors: Jamie Ducharme Tags: Uncategorized healthytime onetime public health Source Type: news

Healthcare-associated foodborne outbreaks in high-income countries: a literature review and surveillance study, 16 OEDC countries, 2001 to 2019
ConclusionTo prevent HA-FBO, the supply of high-risk food to vulnerable people should be avoided. Well working outbreak surveillance facilitates early detection and requires close interdisciplinary collaboration and exchange of information between hospitals, food safety and public health authorities.PMID:34651575 | DOI:10.2807/1560-7917.ES.2021.26.41.2001278
Source: Euro Surveill - October 15, 2021 Category: Infectious Diseases Authors: Idesbald Boone Bettina Rosner Raskit Lachmann Michele Luca D'Errico Luigi Iannetti Yves Van der Stede Frank Boelaert Steen Ethelberg Tim Eckmanns Klaus Stark Sebastian Haller Hendrik Wilking Source Type: research

Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry.
Abstract Strawberries are often consumed fresh or only receive minimal processing, inducing a significant health risk to the consumer if contamination occurs anywhere from farm to fork. Outbreaks of foodborne illness associated with strawberries often involve a broad range of microbiological agents, from viruses (human norovirus) to bacteria (Salmonella spp. and Listeria monocytogenes). The addition of sanitizers to water washes is one of the most commonly studied strategies to remove or inactivate pathogens on berries as well as avoid cross contamination due to reuse of process wash water. The risk posed with the...
Source: International Journal of Food Microbiology - August 7, 2020 Category: Food Science Authors: Ortiz-Solà J, Abadias M, Colás-Medà P, Sánchez G, Bobo G, Viñas I Tags: Int J Food Microbiol Source Type: research

Healthcare-associated foodborne outbreaks in high-income countries: a literature review and surveillance study, 16 OEDC countries, 2001 to 2019
ConclusionTo prevent HA-FBO, the supply of high-risk food to vulnerable people should be avoided. Well working outbreak surveillance facilitates early detection and requires close interdisciplinary collaboration and exchange of information between hospitals, food safety and public health authorities.
Source: Eurosurveillance - October 14, 2021 Category: Infectious Diseases Authors: Idesbald Boone, Bettina Rosner, Raskit Lachmann, Michele Luca D'Errico, Luigi Iannetti, Yves Van der Stede, Frank Boelaert, Steen Ethelberg, Tim Eckmanns, Klaus Stark, Sebastian Haller and Hendrik Wilking Source Type: research

Rare Norovirus GIV Foodborne Outbreak, Wisconsin, USA
We report a norovirus GIV outbreak in the United States, 15 years after the last reported outbreak. During May 2016 in Wisconsin, 53 persons, including 4 food handlers, reported being ill. The outbreak was linked to individually prepared fruit consumed as a fruit salad. The virus was phylogenetically classified as a novel GIV genotype.PMID:33754999 | DOI:10.3201/eid2704.204521
Source: Emerging Infectious Diseases - March 23, 2021 Category: Infectious Diseases Authors: Leslie Barclay Tim Davis Jan Vinj é Source Type: research

Inactivation of hepatitis A virus and norovirus on berries by broad-spectrum pulsed light
Int J Food Microbiol. 2022 Jan 6;364:109529. doi: 10.1016/j.ijfoodmicro.2021.109529. Online ahead of print.ABSTRACTFoodborne diseases are still a major global health and economic burden, and are mainly caused by viral pathogens, such as human norovirus and hepatitis A virus, which may remain infective for long times on food contact surfaces and on produce. The strategies of viral inactivation applied in the industry are not generally suitable for delicate foods such as berries. Brief exposure to high-intensity white light (UV to IR) has been shown to inactivate many bacteria. The effectiveness of this treatment against foo...
Source: International Journal of Food Microbiology - January 13, 2022 Category: Food Science Authors: Eric Jubinville Mathilde Trudel-Ferland Janie Amyot Julie Jean Source Type: research

Transfer of MS2 bacteriophage from surfaces to raspberry and pitanga fruits and virus survival in response to sanitization, frozen storage and preservation technologies
This study assessed the norovirus (NoV) surrogate bacteriophage MS2 transfer from stainless steel, glass and low-density polypropylene surfaces to raspberry and pitanga fruits. The effect of sodium hypochlorite (100 ppm, 1 min) on MS2 survival on whole fruits, the MS2 survival in sanitized fruits and derived pulps during frozen storage, and in response to preservation technologies (heat, organic acids and salts) was also assessed. The highest (p < 0.05) viral transfer (%) was observed from glass and stainless steel (∼90%) to raspberry, and from glass and polypropylene (∼75%) to pitanga, after 60 min of contact. Sodi...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Maria Mayara de Souza Grilo Geany Targino de Souza Pedrosa Ruthchelly Tavares da Silva Fernanda Bovo Campagnollo Donald W Schaffner Marciane Magnani Source Type: research