Food Safety Focus (219th Issue, October 2024) – Article 3

Norovirus in Kimchi

In July, there was a food poisoning outbreak involving 1 000 victims in South Korea linked to the consumption of kimchi contaminated by norovirus. The manufacturing, distribution and sales of all products of the incriminated company were suspended.

Norovirus is the most common viral agent causing acute gastroenteritis worldwide in the form of outbreaks and sporadic cases in humans. It can be spread by the faecal-oral route via contaminated food and water. Besides, person-to-person spread, contact with contaminated objects and aerosol spread are other major routes of transmission. Individuals suffering from norovirus food poisoning may show symptoms which include nausea, vomiting, diarrhoea and abdominal cramps.

To reduce the food safety risk of norovirus, the public is advised to observe good personal and environmental hygiene. Wash hands thoroughly with liquid soap and water after using the toilet, before handling food and before eating. The trade should remind food handlers who exhibit gastrointestinal symptoms to stop handling food. Food handlers infected by norovirus should be symptom free for at least 48 hours before resumption of work.