The Sea-Fisheries Protection Authority (SFPA) has issued an updated information notice on the management of Norovirus for shellfish producers.
Norovirus (NoV), commonly known as the “winter vomiting bug”, is a significant cause of acute gastroenteritis, often causing diarrhoea and vomiting.
Bivalve molluscs such as oysters are known to accumulate and concentrate NoV from their surrounding waters.
“This poses a particular public health risk as oysters are often consumed raw or lightly cooked, meaning that the virus may remain viable at the point of consumption,” the SFPA said.
Currently, there is no regulatory limit for NoV in EU legislation relating to shellfish.
Comprehensive guidance was developed by the SFPA along with the Food Safety Authority of Ireland (FSAI), the Marine Institute (MI) and Bord Iascaigh Mhara (BIM) to assist shellfish producers in mitigating the risk of norovirus contamination in oysters.
The guidance outlines a series of recommended risk management options designed to reduce the potential of norovirus-contaminated oysters being either harvested or placed on the market.
These risk management options include regulatory obligations and recommended best practices and are designed for shellfish harvesters, intermediary operators handling shellfish, and approved purification and dispatch centres.
A reminder that the detailed guidance is available on the FSAI website at the following link: Interim Guidance on the Management of Norovirus in Oysters by Shellfish Producers
Under EU and Irish legislation, all food business operators must be registered or approved with the competent authority (SFPA), depending on activities carried out
Primary producers such as shellfish farmers and gatherers of shellfish are obliged to register as a food business operator with the SFPA, it says.
In addition, land-based establishments handling, purifying and dispatching oysters must be approved.
Further information is available on the SFPA website. For assistance or further details on the updated information notice, the SFPA says it can be contacted on email sfpafood&[email protected]
