Foodborne viruses, research, technical and information
With around 200,000 cases per year in England and Wales, virus-related foodborne illness is
becoming a major cause for concern. Research at Campden BRI is looking to locate gaps in current
knowledge on the efficacy of controls against viruses, and establish the stability of infective foodborne viruses after exposure to control measures – focusing on norovirus and hepatitis A virus.
The issues surrounding foodborne viruses were considered so serious that, in 2016, the FSA
alongside the European Food Safety Authority (EFSA) held an international workshop to identify key
research priorities to help industry, scientists and regulators understand and manage the risk to consumers and thereby protect public health.
This white paper looks at the viruses concerned, how they get into food, and how we can detect and control them.
Although the food industry works hard to ensure the food it produces is safe, microbiological incidents do sometimes occur. Learning the lessons from these incidents can help us all to develop new processes and methods to further reduce risk. In this webinar, Martin D'Agostino explains some of the current challenges and developments with foodborne viruses.
Pathogenic viruses are an emerging problem for the food industry. Although they cannot grow on or in foods, they are carried by foods. They tend to have low infective doses, and general knowledge of how they react to common microbiological controls, such as heat, sanitisers, low pH and low water activity, is quite sparse. However, ongoing research into the control of viruses in food production is helping to fill some of these gaps.
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Microbiology training courses
Explore our Microbiology related courses including; Major food microbiology pathogens – live online tutor-led training course
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Environmental testing and prevention to help the food industry control SARS-CoV-2.
Covering pathogens, spoilage organisms, and indicator organisms
Pre-set criteria that are used to verify HACCP and good practices.
Situation analysis and establish why it occurred.
Product safety, retaining sensory, microbiological and chemical characteristics.
A practical study to determine the behaviour of relevant organisms.
Computer simulation of the growth of microorganisms.
A complete service which can incorporate sensory and chemical analysis.
A key part of the management of food safety and quality
Advice on most suitable methods for use.
Evaluating microbiological methods, validation and interpretation.
Helping to guide clients through the complex evaluation process.
Expertise in issues relating to microbiology laboratories.
Advice on different heating regimes.
Determine whether the process you are using will be sufficient to achieve your aims.
Foodborne viruses are a safety challenge for a range of foods.
Our newly upgraded Proficiency Scheme.
Independent laboratory audit required by M&S/Tesco.
Where we refer to UKAS Accreditation
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard
ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods,
specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number.
The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules
are available from the UKAS website www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079
Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207