Key takeaways:
- California public health officials investigated two outbreaks of norovirus linked to raw oyster consumption.
- Some affected patients with positive for sapovirus, astrovirus, rotavirus and adenovirus.
Two outbreaks of norovirus linked to consumption of raw oysters harvested in Mexico underscored the importance of proper storage and handling of shellfish, according to an investigation published in Morbidity and Mortality Weekly Report.
The concurrent but unrelated outbreaks affected nearly 180 people and occurred across eight Southern California local health jurisdictions, findings showed.
“These results emphasize that raw or undercooked oysters are a potential source of norovirus and other enteric viruses,” Sophie Zhu, PhD, CDC Epidemic Intelligence Service Officer assigned to California Department of Public Health, told Healio. “The cases in these outbreaks had typical clinical courses for norovirus infection, usually lasting several days and self-resolving. Severe illness and hospitalization are rare but can happen.”
Investigation…