Current decontamination challenges and potentially complementary solutions to safeguard the vulnerable seafood industry from recalcitrant human norovirus in live shellfish: Quo Vadis?

Rowan, Neil J.

doi:10.1016/j.scitotenv.2023.162380

Cited by 16 publications

(8 citation statements)

References 156 publications

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“…The detection of multiple viruses in shellfish may be related to the co-infection of multiple viruses in patients. It can be seen that there is still foodborne virus contamination in the currently marketed shellfish seafood, and shellfish seafood is still the primary carrier of foodborne viruses infecting the human body [ 45 ]. Foodborne viruses were detected in large quantities of raw shellfish consumed in our study, indicating widespread contamination of the harvesting sites.…”

Section: Discussionmentioning

confidence: 99%

Quantitative Risk Assessment of Five Foodborne Viruses in Shellfish Based on Multiplex qPCR

Yu,

Xu,

Chen

et al. 2023

Foods

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Foodborne diseases are currently the most critical food safety issue in the world. There are not many hazard identification and exposure assessments for foodborne viruses (Norovirus GI, GII, Hepatitis A Virus, Rotavirus, Adenovirus) in shellfish. Multiplex qPCR for the simultaneous detection of five foodborne viruses was established and used to assess infection risk based on a 1-year pathogenesis study. The sensitivity, specificity and reproducibility of the multiplex qPCR method are consistent with that of conventional qPCR, which saves more time and effort. Overall, 37.86% of shellfish samples had one or more foodborne viruses. Risk assessment formulae and matrices were used to develop risk assessments for different age groups, different seasons and different shellfish. The annual probability of contracting a foodborne virus infection from shellfish is greater than 1.6 × 10−1 for all populations, and even for infants aged 0–4 years, it is greater than 1.5 × 10−2, which is much higher than the risk thresholds recommended by WHO (10−6) and the US EPA (10−4). High risk (level IV) is associated with springtime, and medium risk (level III) is associated with Mussel consumption. This study provides a basis for the risk of foodborne viral infections in people of different ages, in different seasons, and by consuming different shellfish.

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Section: Discussionmentioning

confidence: 99%

Quantitative Risk Assessment of Five Foodborne Viruses in Shellfish Based on Multiplex qPCR

Yu,

Xu,

Chen

et al. 2023

Foods

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“…NTP treatments for inactivating NoVs are shown in Table 2. NTP techniques include HHP treatment, irradiation and plasma treatment [81][82][83]. HuNoV GI.5 4.39 × 10 5 log 10 genome copies 85…”

Section: Inactivation Methodsmentioning

confidence: 99%

Research Progress on Biological Accumulation, Detection and Inactivation Technologies of Norovirus in Oysters

Sun,

Liang,

Zhao

et al. 2023

Foods

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Noroviruses (NoVs) are major foodborne pathogens that cause acute gastroenteritis. Oysters are significant carriers of this pathogen, and disease transmission from the consumption of NoVs-infected oysters occurs worldwide. The review discusses the mechanism of NoVs bioaccumulation in oysters, particularly the binding of histo-blood group antigen-like (HBGA-like) molecules to NoVs in oysters. The review explores the factors that influence NoVs bioaccumulation in oysters, including temperature, precipitation and water contamination. The review also discusses the detection methods of NoVs in live oysters and analyzes the inactivation effects of high hydrostatic pressure, irradiation treatment and plasma treatment on NoVs. These non-thermal processing treatments can remove NoVs efficiently while retaining the original flavor of oysters. However, further research is needed to reduce the cost of these technologies to achieve large-scale commercial applications. The review aims to provide novel insights to reduce the bioaccumulation of NoVs in oysters and serve as a reference for the development of new, rapid and effective methods for detecting and inactivating NoVs in live oysters.

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“…One of the first pieces of evidence of the implication of BMS in viral gastroenteritis cases was described in the UK, with cooked cockles linked to about 800 cases [ 13 ]. Since these first descriptions, evidence of BMS as a vector of disease in consumers has been described worldwide [ 5 , 14 ].…”

Section: Historical Considerations On Shellfish Contamination By Path...mentioning

confidence: 99%

“…Indeed, even with the depuration process of shellfish, which is professionally handled, can we confidently consider the procedure as completely safe concerning all pathogenic species? Some viruses or bacteria can persist even after immersion in clean sea water [ 5 ], suggesting that further investigations are required to address the emerging and highly resistant pathogens and their persistence in bivalves. Another issue that was not detailed in this review is the association of human pathogens among one another.…”

Section: Conclusion/perspectivesmentioning

confidence: 99%

“…At present, oysters contaminated with norovirus are the seafood most often implicated in outbreaks [ 5 ], but do we know all the other microbial pathogens that can be detected in BMS? In this article, we did not set out to be exhaustive in regard to the huge amount of data describing the pathogenic microorganisms detected in BMS, but rather to highlight the diversity of the bacterial and viral pathogens identified in this food worldwide and the challenges ahead for an improved surveillance strategy.…”

Section: Introductionmentioning

confidence: 99%

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A Comprehensive Review for the Surveillance of Human Pathogenic Microorganisms in Shellfish

Desdouits,

Reynaud,

Philippe

et al. 2023

Microorganisms

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Bivalve molluscan shellfish have been consumed for centuries. Being filter feeders, they may bioaccumulate some microorganisms present in coastal water, either naturally or through the discharge of human or animal sewage. Despite regulations set up to avoid microbiological contamination in shellfish, human outbreaks still occur. After providing an overview showing their implication in disease, this review aims to highlight the diversity of the bacteria or enteric viruses detected in shellfish species, including emerging pathogens. After a critical discussion of the available methods and their limitations, we address the interest of technological developments using genomics to anticipate the emergence of pathogens. In the coming years, further research needs to be performed and methods need to be developed in order to design the future of surveillance and to help risk assessment studies, with the ultimate objective of protecting consumers and enhancing the microbial safety of bivalve molluscan shellfish as a healthy food.

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Current decontamination challenges and potentially complementary solutions to safeguard the vulnerable seafood industry from recalcitrant human norovirus in live shellfish: Quo Vadis?

Cited by 16 publications

References 156 publications

Quantitative Risk Assessment of Five Foodborne Viruses in Shellfish Based on Multiplex qPCR

Quantitative Risk Assessment of Five Foodborne Viruses in Shellfish Based on Multiplex qPCR

Research Progress on Biological Accumulation, Detection and Inactivation Technologies of Norovirus in Oysters

A Comprehensive Review for the Surveillance of Human Pathogenic Microorganisms in Shellfish

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