Norovirus: The Chef’s Guide to Outbreak Prevention For a Head Chef, Norovirus—often called the winter vomiting bug—represents a significant threat to both public health and business continuity. Unlike bacterial pathogens like Salmonella, Norovirus is a virus. It does not grow in food, but it is extremely stable on kitchen surfaces and can be transmitted by […]
There are 2 main viruses in food that are involved with food poisoning. Hepatitis A & Noroviruses. The foods that seem to be most responsible for viral infection are those with little to no processing. These include foods such as oysters, clams, mussels and scollops as well as fresh produce (salads and fruits).
In September 2020, China suspended importing fishery products from Indonesia due to novel coronavirus contamination on outer packages. There were also reports of around 10 cases of SARS-CoV-2, the COVID-19 virus in the frozen products or its packaging from Russia. Further reports have highlighted safety issues on imported frozen foods. There are two issues to be aware of in […]
We all need to stay calm and trust in the science: COVID-19 is primarily a respiratory illness and spreads via airborne droplets from an infected person’s coughs or sneezes.
