Anti-norovirus processes will not be implemented - FSA

By Mark Astley

- Last updated on GMT

Related tags European commission Food standards agency Oyster

Anti-norovirus processes will not be implemented - FSA
UK food safety authorities are not considering introducing new industrial processing techniques safety for oysters, despite over 75% grown in the UK containing the norovirus.

The use of heat or pressure processes to ensure the safety of oyster consumers could be an option, but a Food Standards Agency (FSA) spokesperson told FoodQualityNews.com that this will not be considered until a safe legal level is established with the European Food Safety Authority (EFSA).

Instead the FSA has suggested an improvement of current purification processes.

The research, which will contribute to an EFSA review of norovirus levels in oysters, found that 76% of UK oysters in UK growing beds contained the virus.

This information will be used in an EFSA review, which will advise the European Commission (EC) on setting a specific legal safe level for the virus in oysters on sale in the EU.

Control bacteria not viruses

“In industry, there is currently a very good purification process for the detection and control of bacteria,” ​the FSA spokesperson told FoodQualityNews.com.

“Unfortunately this process is not as good at detecting and controlling viruses.”

Current controls against norovirus, such as re-laying and depuration, involve the relocation of oysters to uncontaminated areas. Neither is very effective against viruses.

“Eventually we will look at the purification processes in place to make them more effective in the removal of viruses. But in terms of bringing in the use of specific systems, we are not at the stage to discuss this.”

In 2009, the US Food and Drugs Administration (FDA) was forced to back track on plans to ban the sale of oysters during warm months of the year - when norovirus is most prominent - after pressure from the industry.

When pressed on whether industry would support the potential introduction of new measures, the FSA spokesperson reiterated that industry figures were involved with the research.

“Nobody wants norovirus to be present in oysters – least of all industry.”

“We are working closely with industry, and I think it is too early to talk about the introduction of new processes or new measures.”

Safe level not established

The research entailed scientists from the Centre for Environmental, Fisheries and Aquaculture Science (CEFAS) collecting samples on behalf of the FSA.

More than 800 samples were taken from 39 oysters harvesting areas in the UK.

Of the 76% found containing norovirus, just over half (52%) were found to contain low levels of the virus – although a safe level of the virus is yet to be established.

“Work is still ongoing; more research needs to be done on the post-purification norovirus levels before speaking with EFSA about setting some levels.”

Norovirus is the most common viral cause of diarrhoea and vomiting in the UK, according to the FSA.

“Norovirus has always been linked to raw oysters - it is not a new risk - it is just the first time it has been quantified.”

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