Norovirus contamination on French marketed oysters

Type Article
Date 2013-09
Language English
Author(s) Schaeffer Julien1, Le Saux Jean-Claude1, Lora Monica1, Atmar Robert L.2, Le Guyader Soizick1
Affiliation(s) 1 : IFREMER, Microbiol Lab, F-44311 Nantes 03, France.
2 : Baylor Coll Med, Dept Mol Virol & Microbiol, Houston, TX 77030 USA.
Source International Journal Of Food Microbiology (0168-1605) (Elsevier Science Bv), 2013-09 , Vol. 166 , N. 2 , P. 244-248
DOI 10.1016/j.ijfoodmicro.2013.07.022
WOS© Times Cited 39
Keyword(s) Oyster, Market, Norovirus, Quantification, Calicivirus, Prevalence
Abstract Contaminaded 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 contamined products on the market. This study presents data obtained from oysters collected on the French market in one producing area over a 16 month 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 oystes from supermarkets.
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