Food Safety Magazine, February/March 2013

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SEAFOODBy Gary P. Richards, Ph.D., and David H. Kingsley, Ph.D.Noroviruses in Shellfish and Other Foods:Challenges of the 21st CenturyIf you were unfortunate enough to have a boutof norovirus illness during your lifetime, youprobably still remember it. Nothing is moredisheartening than to develop norovirus illnesswhile traveling on that well-deserved vacationor after a wedding reception or celebratorymeal at your favorite restaurant. The fact is,noroviruses are the principle cause of foodborne illness. Inthe United States alone, there are an estimated 5.5 millioncases annually. 1 Although other enteric viruses contribute tofoodborne illness, noroviruses are by far the most prevalent.Noroviruses are transmitted by ingesting the pathogen, throughcontaminated food, water or person-to-person contact. Theyare highly contagious and found in high numbers in both fecesand vomit.Norovirus particles can cause illness even in relatively smallnumbers, estimated at perhaps as few as ten. Symptoms ofteninclude projectile vomiting and explosive diarrhea, usually atthe same time, making this illness most unpleasant. Combatingnoroviruses in the food supply chain takes an all-hands-on-deckapproach involving growers, harvesters, transporters, processors,Noroviruses inmolluscan shellfishcan causefoodborne illnessfood handlers and of course, consumers. Somepractical measures to reduce noroviruses infoods involve pre- and postharvest interventions,product testing and targeted research. 2Poor Hygienic PracticesOne of the most common means for foodcontamination is poor personal hygiene, which leads to handcontamination and subsequent transfer of viruses to foods simplyby handling. Foods commonly implicated in enteric virusillness include fruits and vegetables, deli meats, bakery products,ready-to-eat foods and molluscan shellfish. Foods handledby ill workers or persons with unsanitary hands are frequentlythe source of contamination, at harvest, during transport, at thegrocery store or during food preparation and serving. Fruits,vegetables and berries may be contaminated in the field bythe harvesters’ hands, but also by polluted irrigation water orsewage-contaminated drainage ditches or septic systems in thevicinity of the farms. Maintaining clean dishes and silverwareis also important in reducing illnesses. Hand washing withsoap and water prior to harvest, transport and preparation of56 F o o d S a f e t y M a g a z i n e
We Just Got Better!Visit our completelyredesigned site for aweb experience thatgives you, the foodsafety professional,everything youneed, right at yourfingertips.Improved NavigationArticles are organized into categories and subcategories to helpyou easily access the content you need, when you need it.Easy Access to Current ContentNew articles from all sources: the print edition, twice monthlyFSM: eDigest newsletters, and Signature Series articlesappear on the homepage as they are released, making newcontent available regularly.Daily News UpdatesWith so much happening everyday, we keep an eye on foodsafety news for you and post it as it happens, making theFood Safety Magazine website your go-to site.Social SharingTweet it, email it, post it to your favorite social network or tagit in Evernote-we’ve got all the bases covered and the socialnetworking sites you need.CommentsWe’ve added a comment section to each article so youcan interact and engage with the Food Safety Magazinecommunity of thought leaders.BlogsOur new Blog features commentaries from members of ouresteemed Editorial Advisory Board as well as a host of regularcontributors.www.foodsafetymagazine.com
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February/March 2013Vol. 19, No. 1FE
Page 6: Editor’s LetterWe at Food Safety
Page 10 and 11: USDA Seeks Comments on ProposedFroz
Page 12: TestingBy Katerina Mastovska, Ph.D.
Page 15 and 16: Testingheat treatment, the toxins c
Page 17 and 18: staying connectedto your data hasne
Page 19 and 20: PROCESS CONTROL1. Scope2. Normative
Page 21 and 22: SANITATIONapproach, 1, 2 while effe
Page 23 and 24: SANITATIONis a matter of legal liab
Page 25 and 26: Accreditationment undertaken by the
Page 27 and 28: AccreditationFood Microbiological L
Page 29 and 30: MANAGEMENTcertain spices. As no acc
Page 31 and 32: MANAGEMENTtook so long to be resolv
Page 33 and 34: Choose ConfidenceChoose Confidence
Page 35 and 36: Special advertising supplement pres
Page 37 and 38: AccuracyQualitySafetyHACCP Monitori
Page 39 and 40: THE SANITARY CHOICEFOR FOOD SAFETYT
Page 41 and 42: Specialists in Food & BeverageSampl
Page 44 and 45: PACKAGING(continued from page 34)fo
Page 46 and 47: Animal Welfareand Food SafetyBy F.
Page 48 and 49: Animals versus PlantsBefore discuss
Page 50 and 51: Percent (between 0 to 1) / $100 spe
Page 52 and 53: Despite developments in traceabilit
Page 54 and 55: INGREDIENTSBy Rupa Das, M.Sc.Qualit
Page 58 and 59: SEAFOODfoods is essential to reduci
Page 60 and 61: SEAFOOD(infectious and noninfectiou
Page 62 and 63: Product ShowcaseShelf-Life Extender
Page 64 and 65: Coupler BrakeForce Control Industri
Page 66 and 67: Advertisers IndexAdvanced Instrumen
Page 68 and 69: Allergens LabeledSanitation Verifie
Page 70 and 71: Solutions for Today,Planning for To
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Page 74 and 75: WORKSHOPS • TUESDAY, APRIL 30WORK
Page 76 and 77: Sessions • WednESDAY, May 1SESSIO
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Page 82 and 83: Exhibit hall — where solutions ar
Page 84: 155 N. Pfingsten Rd., Suite 205Deer
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Food Safety Magazine, February/March 2013

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