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Journal Articles Food Microbiology Year : 2020

Virological analyses in collective catering outbreaks in France between 2012 and 2017

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Abstract

Enteric viruses cause the majority of foodborne illnesses and common symptoms of many foodborne illnesses include vomiting, diarrhea, abdominal pain, and fever. Among the enteric viruses, human Norovirus (NoV) and hepatitis virus (HAV and HEV) are the main viruses suspected to cause foodborne outbreaks and represent a serious public health. The study presents survey tools of viruses in a wide variety of foodstuffs and results obtained during 56 foodborne outbreaks investigation in France between 2012 and 2017. 246 suspected foods were examined for the presence of four human enteric viruses (NoV GI and NoV GII, HAV or HEV) either using methods described in the EN ISO 15216-1 or in house methods. All viral analysis of food samples were performed with the implementation of process control and an external amplification controls. Eighteen of 56 foodborne outbreaks investigated included at least one positive food sample (16/18 NoV, 1/18 HAV and 1/18 HEV). The genomic levels of four viruses detected ranged from < 102 to 107 genome copies per g or per L. This study showed the interest to develop methods for the extraction of viruses in different foodstuffs to increase the possibility to identify the association between viral illness and food consumption.

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anses-03479112 , version 1 (14-12-2021)

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Catherine Hennechart-Collette, Sandra Martin-Latil, Audrey Fraisse, Florian Niveau, Sylvie Perelle. Virological analyses in collective catering outbreaks in France between 2012 and 2017. Food Microbiology, 2020, 91, pp.103546. ⟨10.1016/j.fm.2020.103546⟩. ⟨anses-03479112⟩

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