A pilot study in France has pointed to a significant under-reporting of shellfish-related foodborne outbreaks.
The objectives of the research were to quantify and describe the health impact of shellfish-related outbreaks as well as the circumstances of occurrence in Brittany, with the end goal of reducing their frequency.
An online
Continue Reading The study supports the view that shellfish outbreaks are under-reported
Discussions on Vibrio in seafood have revealed a number of developments in recent years, according to a report.
Raw shellfish such as oysters and clams are the most common foodborne source of vibriosis.
The Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) published a
Continue Reading Experts assess progress on ways to tackle vibrio in seafood
People are sick in the United Kingdom and Hong Kong after eating oysters contaminated with norovirus.
Reports suggest at least 100 people are ill in the UK with 12 cases in Hong Kong from raw oysters produced by Whitstable Oyster Company in the UK.
Specialists from Public Health England (PHE),
Continue Reading Norovirus outbreak in UK and Hong Kong linked to oysters
France has recorded a historic decrease in acute gastroenteritis that public health officials have linked to measures in place during the COVID-19 pandemic.
Following the first lockdown because of coronavirus very low levels were recorded from March 2020 in the 2019 and 2020 winter monitoring season that ran from mid-November
Continue Reading French gastro surveillance marked by COVID-19 and large outbreak
Food safety officials in New Zealand have again warned people not to eat raw mussels because of a risk of Vibrio infection.
Figures from the Institute of Environmental Science and Research (ESR) show a spike in illnesses, with 22 since the beginning of the year. This compares with 14 for
Continue Reading New Zealand renews raw mussels warning due to Vibrio rise
Two people are sick in New Zealand with food poisoning after eating mussels.
New Zealand Food Safety warned consumers to thoroughly cook mussels before eating after the duo became ill in the Nelson-Tasman region.
Vibrio parahaemolyticus is bacteria in mussels that may cause food poisoning if they’re not properly cooked
Continue Reading Vibrio in mussels linked to illnesses in New Zealand
Eating raw mussels from one region has been linked to several cases of vibriosis in New Zealand.
The Ministry of Primary Industries (MPI) is aware of eight confirmed cases of Vibrio Parahaemolyticus associated with eating mussels. Six of these consumed raw mussels harvested from two commercial areas in the Coromandel.
Continue Reading Vibrio increase linked to raw mussels in New Zealand
More than 30 harvest sites were closed over a two month period in France as part of outbreaks linked to eating oysters, according to recently released data.
Because of confirmed norovirus contamination, 31 harvest sites were closed between Dec. 21, 2019, and Jan. 10, 2020, affecting more than 400 companies.
Continue Reading French outbreaks linked to shellfish closed 30 harvest sites
A federal judge in California has told the Food and Drug Administration, which is the nation’s leading food regulator, to stop dragging its feet on the long-awaited rules surrounding food recalls and outbreaks of foodborne illness.
U.S. District Court Judge Yvonne Gonzalez Rogers ordered the Department of Health and
Continue Reading Publisher’s Platform: So says the Court — FDA what are ‘high risk’ Foods?
It’s time to grab a sun hat and shovel, or rake, and head to the beach to dig for clams or gather oysters. What could be a better summer outing? But time is of the essence. This season’s last chance for minus low tides, which are the best times to
Continue Reading The best of times for shellfish harvest, the worst of times for shellfish harvest
