Norovirus: an ongoing risk
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Noroviruses are the leading cause of acute gastroenteritis in humans. They can accumulate in shellfish, particularly filter-feeding molluscs, which concentrate contaminants from their environment. During the winter season and around the holidays, oysters and shellfish are often implicated in collective foodborne outbreaks.
What does the regulation say?
Currently, no regulatory threshold has been set at European level. Regulation (EC) No 178/2002 states that no food shall be placed on the market if it is considered unsafe for human health, within the meaning of Article 14. This article justifies the adoption of health management measures, even in the absence of specific provisions for noroviruses.
According to the annual RASFF 2023 report, noroviruses rank 4th among the most frequently notified pathogenic microorganisms (6%), mainly in products of animal origin. Of the 48 notifications relating to foodborne outbreaks, they were identified as the probable cause in 17 cases.
In France, technical instruction DGAL/SDSSA/2024-673 details the procedures for managing norovirus risk related to shellfish consumption.
The Phytocontrol offer
Phytocontrol has developed a method for analysing GI and GII noroviruses, under COFRAC accreditation, for various matrices associated with outbreaks: bivalve molluscs, but also fresh/frozen fruit, vegetables and surface swab samples. The laboratory can support you with the simultaneous qualitative and quantitative detection of GI and GII noroviruses and hepatitis A by RT-PCR.
Managing viral risk in the food industry relies on the HACCP (Hazard Analysis Critical Control Point) approach and is part of the Hygiene Package, aimed at harmonising the level of food safety across Europe.
Need technical, regulatory or pricing information?
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