Managing the Norovirus risk

Since late December 2023, oyster batch recalls have been increasing in France. A notification was issued to the RASFF in early January 2024, and several alerts have been published on the Rappel Conso website. The cause: several cases of poisoning reported over the end-of-year holidays.

In France, noroviruses are the leading cause of acute gastroenteritis in humans. These viruses are transmitted from person to person, notably through the consumption of contaminated food or the ingestion of polluted water. Seafood products, leafy vegetables and berries are frequently associated with norovirus outbreaks.

Viral loads in the environment increase significantly in the event of wastewater treatment plant malfunctions or heavy rainfall. Currently, there is no specific regulation applicable to foods identified as being at risk. However, the Codex Alimentarius has developed general food hygiene guidelines aimed at controlling viruses in food. In addition, technical instruction DGAL/SDSSA/2021-990 details risk management procedures for noroviruses in relation to shellfish consumption.

Norovirus analysis

Phytocontrol has developed a COFRAC-accredited analysis method for GI and GII noroviruses, covering various matrices associated with outbreaks such as bivalve molluscs, frozen/fresh fruit and vegetables, as well as surface swab samples. Managing viral risk in the food industry is closely linked to the HACCP (Hazard Analysis Critical Control Point) approach and is part of the Hygiene Package, aimed at harmonising food safety standards across Europe.

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