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"Noroviruses
are the most common cause of epidemic
gastroenteritis, responsible for at
least 50% of all gastroenteritis
outbreaks worldwide, and a major cause
of foodborne illness."
(1)
Norovirus Testing in Food / Shellfish /
Water
Genogroup I and/or
Genogroup II Identification by
Real Time PCR (RT-PCR).
Genogroups I and/or II
are implicated in most Norovirus
outbreaks.
According to the United
States Centers for Disease Control (CDC)
Norovirus (the "Stomach Bug") can be
transmitted through contaminated food or liquid and can be
the cause of Norovirus infections.
Further, the CDC indicates that it takes
a very small amount of virus to make a
person sick and that contamination of
food can easily occur as a result of
infected food handlers. The CDC
estimates that half of all food related
outbreaks of illness are caused by
norovirus (National
Center for Immunization and Respiratory
Diseases, Division of Viral Diseases
web-site, 2010).
Norovirus is classified as a member of the calicivirus group of enteric
viruses. With humans as the only
known reservoir, it is transmitted
primarily by the fecal oral route.
Outbreaks suggest contaminated food,
water and raw shellfish to be the
primary route of transmission with
transmission to family members
secondary.
BioVir has been trained in the detection
of Norovirus in food products using
molecular techniques, focusing on raw
materials such as berries, herbs and
shellfish.
In addition to detection
of Norovirus in food, BioVir
has isolated Norwalk from water sources
by filter concentration, cell culture
for subsequent identification by
molecular techniques (ie. Polymerase
Chain Reaction (PCR)).
Food Matrices
tested include:
(1)
Morbidity and Mortality Weekly Report (MMWR):
Updated Norovirus Outbreak Management
and Disease Prevention Guidelines,
Recommendations and Reports, March 4,
2011/60(RR03);1-15
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