Personal Injury Blog

California Company Recalls Oysters Due to Norovirus Contamination

November 10th, 2011
norovirus contamination

The oysters had been shipped to Washington, and were also distributed in California, Texas, Utah, Arizona, Alaska, and Colorado

A local California company has announced a recall of oysters after these were linked to norovirus contamination.  The company, Korean Farms is based in Santa Fe Springs.  The company voluntarily announced a recall of frozen oysters after one batch tested positive for the norovirus germs.

According to the Food and Drug Administration, at least three people became sick after eating oysters at a Washington restaurant.  The oysters had been shipped to Washington, and were also distributed in California, Texas, Utah, Arizona, Alaska, and Colorado.   The recall includes shucked oyster meat that was sold in 3-pound bags.   A label on the bag is says “Central Fisheries Co. Ltd., and names the distributor as Korean Farms of Santa Fe Springs. California.

Noroviruses are a group of viruses that are responsible for causing acute food poisoning.  Like so many other food borne pathogens, these germs spread through contaminated food or water.  The germs can also be transmitted through contaminated surfaces.  In the United States, norovirus is one of the most common causes of acute gastroenteritis.

Symptoms of norovirus poisoning include diarrhea, vomiting and abdominal pain.  All persons can be susceptible to norovirus poisoning.  In most cases, the person may get better within twenty-four hours to forty-eight hours.  However, other people may suffer from more serious symptoms as the infection gets worse.  Young people, those with weakened immune systems and the elderly may be at a higher risk of dehydration from a norovirus infection.

Norovirus food poisoning may be more dangerous than other infections that Los Angeles food poisoning lawyers come across. A person who suffers from norovirus poisoning is at risk of contaminating others right from the time the symptoms first begin to show.  Additionally, the germs may remain in the person’s system for up to two weeks after he completely recovers.  This long incubation period makes norovirus germs some of the most difficult to control.

Safer food hygiene and food handling practices, and proper sanitation procedures can help prevent norovirus infection.  Restaurant workers, as well as those who handle food in the home or in the restaurant must practice proper hand washing procedures.  Hands must be washed with soap and water.  Hand sanitizers must not be used as a substitute for soap and water, but can be used as an add-on to basic hand washing procedures.

Persons who suffer from norovirus food poisoning should not be in charge of cooking food until they have fully recovered from the illness.  All contaminated surfaces must be disinfected after the person recovers.

 

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