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National survey of foodborne viruses in Australian oysters at production

Torok, V, Hodgson, K, McLeod, C, Tan, J, Malhi, N and Turnbull, A ORCID: 0000-0001-5701-8728 2017 , 'National survey of foodborne viruses in Australian oysters at production' , Food Microbiology, vol. 69 , pp. 196-203 , doi: 10.1016/j.fm.2017.08.014.

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Abstract

Internationally human enteric viruses, such as norovirus (NoV) and hepatitis A virus (HAV), are frequently associated with shellfish related foodborne disease outbreaks, and it has been suggested that acceptable NoV limits based on end-point testing be established for this high risk food group. Currently, shellfish safety is generally managed through the use of indicators of faecal contamination. Between July 2014 and August 2015, a national prevalence survey for NoV and HAV was done in Australian oysters suitable for harvest. Two sampling rounds were undertaken to determine baseline levels of these viruses. Commercial Australian growing areas, represented by 33 oyster production regions in New South Wales, South Australia, Tasmania and Queensland, were included in the survey. A total of 149 and 148 samples were collected during round one and two of sampling, respectively, and tested for NoV and HAV by quantitative RT-PCR. NoV and HAV were not detected in oysters collected in either sampling round, indicating an estimated prevalence for these viruses in Australian oysters of <2% with a 95% confidence interval based on the survey design. The low estimated prevalence of foodborne viruses in Australian oysters was consistent with epidemiological evidence, with no oyster-related foodborne viral illness reported during the survey period.

Item Type: Article
Authors/Creators:Torok, V and Hodgson, K and McLeod, C and Tan, J and Malhi, N and Turnbull, A
Keywords: norovirus, hepatitis A virus, Crassostrea gigas, Saccostrea glomerata
Journal or Publication Title: Food Microbiology
Publisher: Academic Press Ltd Elsevier Science Ltd
ISSN: 0740-0020
DOI / ID Number: 10.1016/j.fm.2017.08.014
Copyright Information:

Copyright 2017 Elsevier Ltd.

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