"Foodborne Viruses in Europe"

Facts about food poisoning due to viruses

• Unlike bacteria e.g. salmonella, viruses cannot grow in food. Food acts as a vehicle to transport the virus between infected and uninfected people.
• Food must be directly contaminated with human stool or vomit to transmit a human gastroenteritis virus.
• The food most commonly associated with viral gastroenteritis are shellfish, particularly oysters which are eaten raw.
• Many viruses could potentially be transmitted via food, but two viruses, Norwalk-like viruses and Hepatitis A virus, acount for the vast majority of reported cases

Noroviruses

• Norovirus infection is an intestinal illness that often occurs in outbreaks.
• Noroviruses are increasingly being recognized as leading causes of foodbome disease in the UK, Europe and the United States.
• The viruses are passed in the stool of infected persons. People get infected by swallowing stool-contaminated food or water. Outbreaks are often linked to raw oysters.
• Infected people usually recover in 2 to 3 days without serious or long-term health effects.
• To prevent Norovirus infection:

 

1. wash hands with soap and warm water after toilet visits and before preparing or eating food;
2. cook all shellfish thoroughly before eating;
3. wash raw vegetables before eating;
4. dispose of sewage in a sanitary manner