infographics
The Story of a Food Recall
How does a food safety alert work in France? What is the organizational structure? Santé publique France outlines the process—from patient consultation to the issuance of an alert—in an infographic.
Suspected outbreaks of foodborne illness linked to the consumption of raw shellfish: epidemiological update as of January 8, 2020
Cases of foodborne illness suspected to be linked to the consumption of raw shellfish in mainland France have been reported since December 2019.
Since early December 2019, 179 mandatory reports (DO) of mass foodborne illness outbreaks (TIAC) suspected of being linked to the consumption of raw shellfish, primarily oysters, have been submitted to Santé publique France. The reports come from most regions of metropolitan France (see Figure 1).
Figure 1 - Number of suspected foodborne illness cases linked to the consumption of raw shellfish, by reporting region. Metropolitan France, December 1, 2019 – January 8, 2020.
The vast majority (138 out of 179, or 77%) of these foodborne illness cases occurred starting on December 23 (Figures 2 and 3). A peak in cases was observed around December 25–27 (Figure 2). The meals implicated were primarily consumed around December 24–25 (Figure 3).
In total, 1,033 people fell ill, of whom 21 (2%) were hospitalized. The vast majority were people over the age of 15. Of the 595 patients for whom age information was available, 19 (3.1%) were children under the age of 15. The symptoms, primarily diarrhea and vomiting, as well as the incubation periods, are consistent with infections caused by norovirus or other enteric viruses. Stool analyses conducted to date by the National Reference Center for Gastroenteritis Viruses have confirmed the presence of norovirus and other enteric viruses.
Figure 2 - Number of suspected foodborne illness outbreaks linked to the consumption of raw shellfish, by date of onset of symptoms (data available for 125 out of 179 outbreaks). December 1, 2019 – January 8, 2020.
Figure 3 - Number of suspected foodborne illnesses linked to the consumption of raw shellfish, by date of the suspected meal (data available for 176 out of 179 cases). December 1, 2019 – January 8, 2020.
The number of suspected foodborne illnesses linked to the consumption of raw shellfish is significantly higher than in previous years. Each year, between 25 and 120 suspected foodborne illnesses linked to the consumption of shellfish are reported to Santé publique France, including between 4 and 30 cases occurring during the December–January period.
Following reports of foodborne illness suspected to be linked to the consumption of raw shellfish, the Directorate General for Food (DGAL), in collaboration with the Departmental Directorates for Population Protection (DD(CS)PP), conducts a traceability investigation to trace the suspected shellfish back to their production area, and confirmatory analyses are performed on the affected areas. To date, several areas have been closed due to norovirus contamination. The area closures can be viewed on this website:
http://www.atlas-sanitaire-coquillages.fr/ (under the “Statuts” section)
A foodborne illness outbreak is defined as the occurrence of at least two cases of illness with similar symptoms—typically gastrointestinal—that can be traced to the same food or meal. Anyone (doctor, manager of a food service establishment, consumer, etc.) who becomes aware of an incident that may be a foodborne illness outbreak must report this suspected outbreak to the relevant authorities (Regional Health Agency (ARS) and/or the Departmental Directorate for Social Cohesion and Population Protection (DD(CS)PP)). This report triggers notification at the local level to the other agency (ARS or DD(CS)PP). Joint investigations are then launched to confirm that it is indeed a foodborne illness and to identify the contaminated food in order to implement the necessary preventive and corrective measures.
Gastroenteritis (GE) is an inflammation of the intestines and stomach caused by microorganisms, which may be bacterial or viral in origin, or, more rarely, parasitic. Winter cases of GEA are primarily viral in origin, with norovirus and rotavirus being the most common. After an incubation period ranging from 24 to 72 hours, they manifest as diarrhea and vomiting, which may be accompanied by nausea, abdominal pain, and sometimes fever. The illness is generally short-lived, lasting only a few days. The main complication is acute dehydration, which most often occurs in the very young or very old.
Winter is the season with the highest risk of viral gastroenteritis, which is primarily transmitted from person to person (through dirty hands). However, these viruses, particularly noroviruses, can also be transmitted through food by ingesting water or food that is consumed raw or undercooked. These foods are contaminated either by a person carrying the virus during meal preparation or during production through contact with water contaminated by feces (e.g., oysters, berries, etc.). The holiday season is a time of high consumption of shellfish, which are potential sources of foodborne illness.
Gastroenteritis is contagious, especially when caused by a virus. To limit the spread to those around you, follow these hygiene precautions.
Hands are a major vector for the transmission of acute viral gastroenteritis. To reduce the risk of transmission, wash your hands frequently (before preparing meals, before eating, after using the restroom or caring for a sick person or changing a baby, after being outside, etc.)
Clean the toilet with a disinfectant after each episode of diarrhea or vomiting.
Since certain viruses (rotavirus and norovirus) are highly resistant in the environment and can be found on surfaces, frequently touched surfaces such as doorknobs, the telephone, toilets, and sinks should be cleaned more frequently and thoroughly if you or someone in your household has diarrhea or is vomiting.
Paper towels should be changed regularly.
People with diarrhea or vomiting should avoid helping to prepare meals
Outbreaks of foodborne illness
thematic dossier
A foodborne illness outbreak is defined as the occurrence of at least two cases with similar symptoms—typically gastrointestinal—that can be traced to a single food source. In France, such...
