Foodborne viruses, research, technical and information

Virus research

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.

View video

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.

Read article

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.

Play webinar

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.

Read article

You may also be interested in

• SARS-CoV-2 (COVID-19) environmental testing and prevention