An outbreak of norovirus infection associated with fermented oyster consumption in South Korea, 2013

Cho, H. G.; Lee, S. G.; Lee, M. Y.; Hur, Eun-Seon; Lee, J. S.; Park, P. H.; Park, Y. B.; Yoon, Mi‐Hye; Paik, Soon-Young

doi:10.1017/s0950268816000170

Cited by 25 publications

(4 citation statements)

References 12 publications

(26 reference statements)

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“…The process is carried out at room temperature for about 2 weeks in the presence of 5-10% salt. The HNoV outbreak, which affected 8 students at a high school in Gyeonggi Province (Cho et al, 2016), indicates that although the viral load decreases significantly during oyster fermentation, this reduction may not be sufficient to eliminate the risk of gastroenteritis, as confirmed by research by Seo et al (2014).…”

Section: Fish Productsmentioning

confidence: 99%

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

et al. 2022

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In underdeveloped and developing countries, due to poverty, fermentation is one of the most widely used preservation methods. It not only allows extending the shelf life of food, but also brings other benefits, including inhibiting the growth of pathogenic microorganisms, improving the organoleptic properties and product digestibility, and can be a valuable source of functional microorganisms. Today, there is a great interest in functional strains, which, in addition to typical probiotic strains, can participate in the treatment of numerous diseases, disorders of the digestive system, but also mental diseases, or stimulate our immune system. Hence, fermented foods and beverages are not only a part of the traditional diet, e.g., in Africa but also play a role in the nutrition of people around the world. The fermentation process for some products occurs spontaneously, without the use of well-defined starter cultures, under poorly controlled or uncontrolled conditions. Therefore, while this affordable technology has many advantages, it can also pose a potential health risk. The use of poor-quality ingredients, inadequate hygiene conditions in the manufacturing processes, the lack of standards for safety and hygiene controls lead to the failure food safety systems implementation, especially in low- and middle-income countries or for small-scale products (at household level, in villages and scale cottage industries). This can result in the presence of pathogenic microorganisms or their toxins in the food contributing to cases of illness or even outbreaks. Also, improper processing and storage, as by well as the conditions of sale affect the food safety. Foodborne diseases through the consumption of traditional fermented foods are not reported frequently, but this may be related, among other things, to a low percentage of people entering healthcare care or weaknesses in foodborne disease surveillance systems. In many parts of the world, especially in Africa and Asia, pathogens such as enterotoxigenic and enterohemorrhagic Escherichia coli, Shigella spp., Salmonella spp., enterotoxigenic Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus have been detected in fermented foods. Therefore, this review, in addition to the positive aspects, presents the potential risk associated with the consumption of this type of products.

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Section: Fish Productsmentioning

confidence: 99%

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

et al. 2022

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“…Fransa'da 2012 yılında bir bakımevinde ortaya çıkan NoV salgınında hem klinik örnekler, hem istiridye ve hem de istiridyelerin üretim bölgelerinde tespit edilen NoV suşlarının benzer olduğu bildirilmiştir [70]. Güney Kore'de 2013 yılında bir okulda istiridye kaynaklı salgında insan ve istiridye örneklerinde NoV GGII tespit edilmiştir [59,71]. Kabuklu deniz ürünleri kaynaklı 2009-2014 yılları arasında bildirilen viral AGE salgınlarında tespit edilen NoV suşlarının filogenetik analizi sonucu klinik ve gıda örneklerinde %100 korelasyon görülmüştür [72].…”

Section: Dünya'da Kabuklu Deniz üRünlerine Bağlı Gelişen Nov Salgınlaunclassified

Shellfish: Risk for Norovirus Outbreaks and Sporadic Infections

Sökel¹,

Kale²,

Hasırcıoğlu³

et al. 2018

Akademik Gıda

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NoVs, previously known as Norwalk-like viruses from the Caliciviridae family, are non-enveloped, positive-sense, single-stranded RNA viruses with icosahedral capsid symmetry. NoV infection causes both secretory and osmotic diarrhea. A few NoV particles are sufficient to produce infection. NoV is mainly spread by contaminated food and water. Direct person-to-person contact or contact with contaminated surfaces and fomites are also responsible for spreading the virus. In general, epidemic and pandemic outbreaks occur due to NoVs. Sporadic cases have also been reported. Outbreaks and sporadic infections have been reported to be resulting from consumption of NoV contaminated shellfish (e.g. mussel, oyster, and crab), soft red fruits (strawberry and raspberry), vegetables (lettuce, tomatoes and parsley), bakery products, delicatessen meats, salads, sandwiches, water and ice. NoV is responsible for more than half of nonbacterial diarrheal diseases around the world. Outbreaks of NoV originating from shellfish such as mussels and oysters are common in the world. It has been reported that shellfish grown in virus contaminated waters and seafood products prepared for consumption by infected individuals may play a role for outbreaks. Bivalve molluscan shellfish, such as mussels and oysters, can filter out large quantities of water as part of their feeding activities and, accumulate and concentrate viruses from shallow, coastal and river waters frequently contaminated with sewage. Depth, water temperature, precipitation, wind and salinity of the water in the mussel and oyster growing area are important factors for the prediction of outbreak risks. Shellfish has been reported to be important in the spread of foodborne diseases in developed and developing countries. In Turkey, 78 tons of black mussels per year are collected from sea for consumption. The presence of NoV in mussels indicates that this shellfish could also be an important contaminant for foodborne viral infections and outbreaks in Turkey. Monitoring the prevalence of NoV in shellfish collected from Turkey can be used to prevent outbreaks in touristic locations and to monitor the potential of Turkish seas for viral contaminations. In this study, the role of shellfish in viral gastroenteritis outbreaks associated with NoV and strategies for preventing virus transmission via shellfish are reviewed.

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“…Feces represent a major source of water contamination because it contains various microbial pathogens. Most waterborne human pathogens originate from feces, including noroviruses and food-poisoning bacteria, and may spread widely and cause severe gastroenteric diseases ( 5 , 21 , 36 ). Waterborne disease cases have been increasingly reported in Republic of Korea since 2009, and 422 cases of waterborne disease outbreaks, accounting for 8% of all infectious disease cases, occurred in Republic of Korea in 2015 (Gyeongnam development institute.…”

mentioning

confidence: 99%

“…Therefore, human-specific Bacteroides markers may be useful as molecular indicators of human-specific pathogens because they are highly abundant and have relatively high sensitivity and specificity to human fecal contamination ( 25 , 27 , 45 ). Human noroviruses, a major cause of non-bacterial acute gastroenteritis, only originate from human feces ( 5 ). Since their low sensitivity and high cost of detection limits their utility ( 37 ), human-specific Bacteroides markers may offer a useful alternative for monitoring and controlling norovirus contamination in aquaculture areas.…”

mentioning

confidence: 99%

Host-Specific <i>Bacteroides</i> Markers-Based Microbial Source Tracking in Aquaculture Areas

Cho

Park

et al. 2018

Microbes and environments

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Various waterborne pathogens originate from human or animal feces and may cause severe gastroenteric outbreaks. Bacteroides spp. that exhibit strong host- or group-specificities are promising markers for identifying fecal sources and their origins. In the present study, 240 water samples were collected from two major aquaculture areas in Republic of Korea over a period of approximately 1 year, and the concentrations and occurrences of four host-specific Bacteroides markers (human, poultry, pig, and ruminant) were evaluated in the study areas. Host-specific Bacteroides markers were detected widely in the study areas, among which the poultry-specific Bacteroides marker was detected at the highest concentration (1.0–1.2 log10 copies L−1). During the sampling period, high concentrations of host-specific Bacteroides markers were detected between September and December 2015. The host-specific Bacteroides marker-combined geospatial map revealed the up-to-downstream gradient of fecal contamination, as well as the effects of land-use patterns on host-specific Bacteroides marker concentrations. In contrast to traditional bacterial indicators, the human-specific Bacteroides marker correlated with human specific pathogens, such as noroviruses (r=0.337; P<0.001). The present results indicate that host-specific Bacteroides genetic markers with an advanced geospatial analysis are useful for tracking fecal sources and associated pathogens in aquaculture areas.

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An outbreak of norovirus infection associated with fermented oyster consumption in South Korea, 2013

Cited by 25 publications

References 12 publications

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

Shellfish: Risk for Norovirus Outbreaks and Sporadic Infections

Host-Specific <i>Bacteroides</i> Markers-Based Microbial Source Tracking in Aquaculture Areas

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