Norovirus contamination on French marketed oysters

Contaminated shellfish have been implicated in gastroenteritis outbreaks in different countries. As no regulation has been set up yet regarding viral contamination of food, very few data are available on the prevalence of contaminated products on the market. This study presents data obtained from oy...

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Bibliographic Details
Published in:International journal of food microbiology 2013-09, Vol.166 (2), p.244-248
Main Authors: Schaeffer, Julien, Le Saux, Jean-Claude, Lora, Monica, Atmar, Robert L., Le Guyader, Françoise S.
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Calicivirus
Fish and seafood industries
Food industries
Food Microbiology
France
Fundamental and applied biological sciences. Psychology
Life Sciences
Marine
Market
Norovirus
Norovirus - physiology
Ostreidae - virology
Oyster
Prevalence
Quantification
Seafood - statistics & numerical data
Seafood - virology
Seasons
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Summary:Contaminated shellfish have been implicated in gastroenteritis outbreaks in different countries. As no regulation has been set up yet regarding viral contamination of food, very few data are available on the prevalence of contaminated products on the market. This study presents data obtained from oysters collected on the French market in one producing area over a 16month period of time. Noroviruses were detected in 9% of samples with a seasonal impact and influence of climatic events. Contamination levels were low and, surprisingly, oysters sampled directly from the producer were found to have less contamination than oysters from supermarkets. •Noroviruses were detected in 9% of oyster samples collected on the French market.•Norovirus contamination in oysters depends on the season and climatic events.•Norovirus concentration was low in oyster tissues.•Oysters collected directly from producers were less contaminated than oysters collected in supermarkets.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2013.07.022