By NewsDesk  @infectiousdiseasenews

French health authorities (Santé publique France) report since December 2019, 179 compulsory declarations (DO) of collective food poisoning ( toxi-infection alimentaire collective-TIAC) ​​suspected of being linked to the consumption of raw shellfish, mainly oysters.

Image/jsbaw7160

The reports come from the majority of regions in mainland France.

Seventy-seven percent of cases occurred since December 23, with the peak of patients being observed around December 25-27.

The symptoms, mainly diarrhea and vomiting, as well as the incubation times, are compatible with infections with norovirus or other enteric viruses. Stool tests performed to date by the National Reference Center for Gastroenteritis Viruses have confirmed the presence of norovirus and other enteric viruses.

The number of TIAC suspected of being linked to the consumption of raw shellfish is significantly higher than in previous years. Each year between 25 and 120 TIAC suspected of being linked to the consumption of shellfish are reported to Public Health France, of which between 4 and 30 occurred during the December-January periods.

Subscribe to Outbreak News TV

Following reports from TIAC suspected of being linked to the consumption of raw shellfish, the Directorate General for Food (DGAL) in conjunction with the Departmental Directorates in charge of population protection (DD (CS) PP) is carrying out an investigation traceability in order to trace back to the production area for suspected shellfish and confirmation analyzes are carried out in the areas concerned. To date, several areas have been closed due to contamination by noroviruses.