Norovirus outbreak infects more than 450 people in Japan
A norovirus outbreak has occurred in southwestern Japan, infecting 458 people who ate meals cooked with potentially contaminated hot spring water at the Kurotakeso inn in Yufu, Oita Prefecture. The incident occurred between August 10 and 12, during which time more than 500 guests visited the inn.
The outbreak, which mainly caused diarrhea and vomiting, has affected more than 130 people aged 78 and over. Initially, 28 cases were reported on August 13, but the number of cases increased rapidly.
The carbonated spring water was used to cook cold noodles, yakitori, and other dishes. Oita Prefecture confirmed the presence of norovirus in patients and suggested a link to the carbonated spring water used in cooking.
Two people were briefly hospitalized, but all of those infected had mild symptoms.
The inn was ordered closed while an investigation was carried out to identify the source of the contamination.
Malaysian students hit with food poisoning
Fifty-one students at a university in Melaka Tengah, Malaysia, fell ill with food poisoning. The incident came to light last Thursday when six students were rushed to a nearby hospital with symptoms including stomach pain, vomiting, diarrhea and fever.
Officials reported that as of Friday evening, 51 students — 36 girls and 15 boys — had been treated at local medical facilities. All of the affected students were in stable condition, with only one remaining in hospital and the rest having been treated and released.
The students reportedly ate a variety of dishes at seven cafes on campus, and as a precautionary measure, all seven cafes have been ordered to close for 14 days, until August 30, for cleaning and sanitation work.
A re-inspection by state health officials to assess the cleanliness of the affected cafe is scheduled for Monday, August 19. No new cases have been reported since midday on Saturday. The name of the affected university has not been released.
Commenting on the article, one national food poisoning lawyer said, “When you're feeding a large number of people, the risks increase. The potential for cross-contamination, improper storage, and cooking errors increases significantly, making it even more important to adhere to food safety standards. Even a small mistake can affect many people.”
