Foodborne Viruses
Foodborne viruses remain an under-investigated area of food microbiology research and yet many of the worlds most serious and emerging zoonotic diseases are associated with virus infections. Amongst the most common and emerging enteric virus infections are noroviruses, hepatitis A and E, and influenza (primarily an enteric virus of birds).
Noroviruses are the largest cause of gastrointestinal disease in the industrialised world and recognised as the single largest cause of foodborne disease in the USA. Infections are usually associated with contaminated shellfish, fresh produce and food handlers. Unfortunately human noroviruses cannot be grown in culture and the efficacy of current control measures remains unknown.
Key Service Features:
- Detection and measurement of viruses in foods
- Determination of viral survival and inactivation under different food processing conditions
- Development of technologies for the detection of noroviruses and the examination of effective control measures
Case Studies
A major collaborative project sponsored by DEFRA and industry partners has now resulted in novel methods for measuring the destruction of norovirus particles (virolysis) and predicting conditions required for norovirus inactivation for the first time. These procedures have now been utilised in order to assess the efficacy of disinfectants and sanitisers. The data showed the limitations of surrogate virus studies in predicting the behaviour of human noroviruses and the importance of the environment in influencing virus survival.
To learn more about our Foodborne Virus services please contact us.
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