Chen Ying, researcher, China Academy of Inspection and Quarantine, Vice President and Chief Engineer
Food Partner Network News, on the afternoon of January 8, 2021, the Chinese Society for Food Science and Technology, under the guidance of the China Association for Science and Technology, will host the 2020 Food Safety and Health Hotspot Scientific Interpretation Media Communication Conference. At the meeting, researcher Chen Ying, deputy dean and chief engineer of the Chinese Academy of Inspection and Quarantine Sciences, and researcher Li Fengqin, director of the Microbiology Laboratory of the National Food Safety Risk Assessment Center, discussed the hotspot of”Norovirus-a’repetitive offender’ that causes food-borne diseases” The question was shared.
Hot No. 9:Norovirus-a”recidivist” causing food-borne diseases
Interpretation expert:Chen Ying, researcher
China Academy of Inspection and Quarantine
Deputy Dean and Chief Engineer
Li Fengqin Researcher
National Food Safety Risk Assessment Center
Director of Microbiology Laboratory
Good afternoon everyone!
Just now the host also said that norovirus virus is a habitual offender that causes food-borne diseases. Next, I think we will get to know this habitual offender first.
Norovirus (NV) is a group of virus particles with similar morphology and slightly different antigenicity. It mainly pollutes shellfish, fruits, vegetables and water, which can cause acute gastroenteritis in humans. People of all ages are generally susceptible to norovirus, and children, the elderly, and those with immunodeficiency are at high risk.
Norovirus has obvious seasonality. The incidence of norovirus is relatively high since the beginning of autumn. Every year, October to March of the following year is the high incidence season of norovirus, and its incubation period is generally relatively short, only 1-2 days The average duration of symptoms is 2-3 days.
Although norovirus is highly infectious, it is a self-limiting disease after infection and does not require special treatment. Norovirus is highly infectious and has a low infectious dose. 18-2800 virus particles can cause infection. Moreover, the virus epidemic strains mutate rapidly, and new mutant strains that cause global epidemics can appear every 2-3 years. The immune protection of the body after being infected with Norovirus can only last for 6-24 months. Even if it has been infected with Norovirus recently, the same individual can still be infected with the same strain or different strains of Norovirus repeatedly.
At present, the treatment of norovirus infection is mainly symptomatic or supportive treatment. Most people can recover within a week. Sensitive people such as young children and the elderly need special attention.
Norovirus can be transmitted through the consumption of food and water contaminated by norovirus, and it can also be spread through human-to-human contact. Among them, shellfish and seafood such as oysters and raw fruits and vegetables are the cause of norovirus. Such as common foods in outbreaks of viral infections.
Norovirus prevention and control measures mainly include paying attention to hand hygiene, environmental disinfection, food and water safety control, as well as infection case management, health education, etc.
We know norovirus and how it spreads. We give some suggestions to better prevent norovirus infection:
First, maintaining good hygiene and eating habits are the most effective measures to prevent norovirus infection and control the spread.
Consumers should process and prepare food in accordance with the requirements of the WHO’s”Five Keys to Food Safety” to prevent the infection or spread of norovirus. That is:
Keep food and hands clean;
separate raw and cooked;
When food is processed, it must be cooked thoroughly;
Food should be stored at a safe temperature (below 5℃, or above 60℃);
Choose safe water and food ingredients.
Second, report suspected cases in a timely manner, and strengthen the treatment and management of infected persons.
Kindergartens, schools and other crowd gathering units or places that suspect norovirus infection should promptly report to the health administration department of the people’s government of the jurisdiction, and conduct investigation and handling of the incident under the guidance of professionals.
The food and raw materials that may contaminate the virus should be sealed immediately, the patient’s vomit should be properly handled, and the infected patient should be isolated and treated in time.
Third, strengthen the supervision and management of food production and business units.
The food safety supervision department shall formulate corresponding guidance and supervision measures for food production and business units. In particular, establish necessary environmental cleaning and disinfection and personnel training systems for the unit canteens and feeding units of schools, childcare institutions, and elderly care institutions to reduce the spread and infection of norovirus.
If the employees of food production and business units have norovirus patients or hidden infections, they should be transferred from food contact positions in time, and they must take two consecutive fecal or anal swabs after the norovirus nucleic acid test is negative before they can take up the job .