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More than 550 people who attended the PEI International Shellfish Festival last weekend reported becoming ill, according to the province’s public health agency.
The CPHO began its investigation earlier this week after people began reporting symptoms including nausea, vomiting, diarrhea, stomach cramps and fever following the event, which was held in Charlottetown from September 19 to 22.
Stool samples taken from people who ate food during the festival tested positive for norovirus, the public health agency said in a news release Friday.
“This is the largest outbreak of gastrointestinal disease we have ever recorded,” Chief Public Health Officer Dr. Heather Morrison told CBC News on Friday.
Norovirus typically spreads through contaminated food, such as raw shellfish or imported fruit, and is also highly transmissible in closed environments, including households, care homes, cruise ships and daycare centers.
The illness sent four people to the emergency room and one person was hospitalized, the CPHO said.
Organizers said 3,200 people attended the shellfish festival on Saturday alone.
Anyone with symptoms was advised to complete an online food questionnaire in an attempt to track the extent of the outbreak and determine its cause.
The Chief Public Health Office also contacted Queen Elizabeth Hospital and other healthcare workers to remind them to collect stool samples from anyone showing symptoms.
Future guidance
As part of its research, the CPHO has made six recommendations to reduce the risk of gastrointestinal disease outbreaks at future events:
Additional health inspections before and during the festival.
Improved sanitation of food preparation areas and common touch surfaces to prevent potential cross-contamination of food.
Develop a policy to exclude staff and food handlers from work if they are ill, and have a dedicated employee who contacts staff and food handlers daily about illnesses.
Ensure that highly visible handwashing stations are available at all washrooms and develop a policy to ensure these are checked and replenished throughout the event.
Work with a sanitation company to ensure daily decontamination of common touch surfaces in restroom areas.
Store samples of prepared food in cold storage for at least 48 hours after the event.
Shellfish festival organizers are “fully committed to ensuring the safety and well-being of all attendees and will continue to actively implement CPHO recommendations,” the health authority said.
There’s more to come.
