Savini Federica, Giacometti Federica, Tomasello Federico, Pollesel Marta, Piva Silvia, Serraino Andrea, De Cesare Alessandra
Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy.
Foods. 2021 Oct 14;10(10):2444. doi: 10.3390/foods10102444.
In the latest One Health ECDC EFSA technical report, Norovirus in fish and fishery products have been listed as the agent/food pair causing the highest number of strong-evidence outbreaks in the EU in 2019. This review aims to identify data gaps that must be filled in order to increase knowledge on Norovirus in bivalve molluscs, perform a risk assessment and rank the key mitigation strategies for this biological hazard, which is relevant to public health. Virologic determinations are not included in any of the food safety and process hygiene microbiologic criteria reflected in the current European regulations. In addition, the Escherichia coli-based indices of acceptable faecal contamination for primary production, as well as the food safety criteria, do not appear sufficient to indicate the extent of Norovirus contamination. The qualitative risk assessment data collected in this review suggests that bivalve molluscs present a high risk to human health for Norovirus only when consumed raw or when insufficiently cooked. On the contrary, the risk can be considered negligible when they are cooked at a high temperature, while information is still scarce for non-thermal treatments.
在最新的“同一健康”欧洲疾病预防控制中心-欧洲食品安全局技术报告中,鱼类和渔业产品中的诺如病毒被列为2019年在欧盟引发大量有充分证据的疫情的病原体/食品组合。本综述旨在找出必须填补的数据空白,以增进对双壳贝类中诺如病毒的了解,进行风险评估,并对这种与公共卫生相关的生物危害的关键缓解策略进行排序。病毒学测定未包含在当前欧洲法规所反映的任何食品安全和加工卫生微生物标准中。此外,基于大肠杆菌的初级生产可接受粪便污染指标以及食品安全标准,似乎不足以表明诺如病毒污染的程度。本综述收集的定性风险评估数据表明,双壳贝类仅在生食或烹饪不充分时才会对人类健康构成诺如病毒的高风险。相反,当它们在高温下烹饪时,风险可被视为微不足道,而关于非热处理的信息仍然很少。