Protecting the food chain: detection and management of risks linked to norovirus and hepatitis A
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Norovirus and hepatitis A are the main enteroviruses responsible for collective food poisoning outbreaks. They spread from person to person, through consumption of contaminated food, contact with contaminated water or food surfaces, or contact with contaminated materials.
Since 2013, several European alerts (RASFF) have been issued concerning the detection of these viruses in various food products.
The products most frequently affected are oysters, mussels, strawberries and other red fruits, and salads.
To date, no regulatory threshold has been established at European level. Since 1 January 2015, the FCD (French Federation of Commerce and Distribution) has required its suppliers to quantify norovirus and hepatitis A in certain foodstuffs when qualitative testing has shown their presence.
According to the description sheet on biological hazards transmissible by food/Norovirus (ANSES, June 2022), infectivity is high and varies according to strains and the individual’s genetic susceptibility. The ID50 in humans ranges from 18 to 1,000 particles titrated by RT-PCR.
According to the ANSES fact sheet on hepatitis A virus (January 2011), extrapolations from data obtained on other enteric viruses have made it possible to estimate the morbidity risk at 9 x 10-3, for a person consuming 60 g of raw shellfish (mollusc weight) contaminated with fewer than 10 infectious viruses.
Phytocontrol Laboratory is able to support you with simultaneous qualitative and quantitative detection of norovirus GI, GII and hepatitis A in plant-based products by RT-PCR.
Need technical, regulatory or pricing information? Our customer service is available from 8am to 6.30pm, Monday to Friday, at 0800 900 775 or service-clients@phytocontrol.com.
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