Foodborne viruses, research, technical and information

Foodborne viruses, research, technical and
                information

Virus research, Martin D'Agostino, Virologist

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.

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Foodborne viruses - what they cause, how they get into food, and what we can do about it

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.

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Foodborne viruses - current challenges and developments

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.

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Foodborne virus research

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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Key services

COVID-19 (SARS-CoV-2)

COVID-19 (SARS-CoV-2)

Environmental testing and prevention to help the food industry control SARS-CoV-2.

Microbiological analysis and testing

Microbiological analysis and testing

Covering pathogens, spoilage organisms, and indicator organisms

Microbiological specifications

Microbiological specifications

Pre-set criteria that are used to verify HACCP and Good Practices.

Contamination incidents

Contamination incidents

Situation analysiss and establish why it occurred.

Microbiological shelf life

Microbiological shelf-life

Product safety, retaining sensory, microbiological and chemical characteristics.

Challenge testing

Challenge testing

A practical study to determine the behaviour of relevant organisms.

Predictive microbiology

Predictive microbiology

Computer simulation of the growth of microorganisms.

Shelf-life testing

Shelf–life testing

A complete service which can incorporate sensory and chemical analysis.

Microorganism identification

Microorganism identification

A key part of the management of food safety and quality

Rapid microbiological methods

Rapid microbiological methods

Advice on most suitable methods for use.

Microbiological methods evaluation

Microbiological methods evaluation

Evaluating microbiological methods, validation and interpretation.

Microbiological risk assessment

Microbiological risk assessment

Helping to guide clients through the complex evaluation process.

Laboratory design

Laboratory design

Expertise in issues relating to microbiology laboratories.

Processing to remove microorganisms

Processing to remove microorganisms

Advice on different heating regimes.

Heat resistance

Heat resistance

Determine whether the process you are using will be sufficient to achieve your aims.

Detection and control of foodborne viruses

Detection and control of foodborne viruses

Foodborne viruses are a safety challenge for a range of foods.

How good is your microbiology laboratory?

How good is your microbiology laboratory?

Our newly upgraded Proficiency Scheme.

Retailer supplementary audit scheme

Retailer supplementary audit 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

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