Viruses

Foodborne viruses are viruses that can be carried on, or in, foods that cause illness. Three viruses are of primary concern to food safety: norovirus (NoV), hepatitis A (HAV) and hepatitis E (HEV). Below is a collection of articles on foodborne viruses. To find out more about our virus services get in touch – support@campdenbri.co.uk.

oysters on a plate

Viral Message: Norovirus causes greatest burden in UK pathogen ranking

Norovirus poses the highest burden on society out of 13 pathogens analysed in the United Kingdom.


Blog
Swab testing

How to take a clinical swab test to detect if you have COVID-19

This video shows you how to take a clinical swab test to detect if you have COVID-19.


Video
Environmental testing

How to take an environmental swab to detect the virus that causes COVID-19

This video demonstrates how to take an environmental swab on frequently touched surfaces to detect the virus that causes COVID-19.


Video
How did COVID-19 cause food poisoning cases to plummet?

How did COVID-19 cause food poisoning cases to plummet?

As we pass the one-year point in the pandemic, COVID-19 has appeared to have had a drastic effect on reported cases and outbreaks of food poisoning.


Blog
Coronavirus

COVID-19 - Testing, factory hygiene and risk assessment

This webinar will explain how Campden BRI can help you test for the presence of COVID-19, risk assess your factory hygiene and keep your site COVID secure.


Webinar
Coronavirus

SARS-CoV-2 and Foodborne viruses a review of the UK situation

Martin D'Agostino gives us a quick review of frequently asked questions regarding SARS-CoV-2 and other virus news


Webinar
Does your cleaning chemical kill the COVID-19 virus?

Does your cleaning kill the COVID-19 virus?

Companies want to be sure that their cleaning inactivates the virus that causes COVID-19.


Blog
Effective control of viruses in the food manufacturing industry

Effective control of viruses in the food manufacturing industry

This project will provide members with data on the effect of product composition, processing and storage on the survival and inactivation of various surrogates.


Research project
Salad

Norovirus in fresh and frozen produce on retail sale

No routine monitoring of fresh and frozen produce for the presence of Norovirus is currently performed in the UK.


White paper
Virus research

Hepatitis E - your common questions answered

Hepatitis E produces inflammation of the liver, which is caused by infection with the Hepatitis E Virus (HEV).


Blog
Viruses webinar

Control of viruses in food production

This session provides an overview of our latest research into the control of foodborne viruses. (Member access only)


Webinar
Virus

Virus research

Research is looking to locate gaps in current knowledge on the efficacy of controls against viruses. (Martin D'Agostino)


Video
Virus

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

In recent years there has been an ever increasing awareness of the threat of foodborne viruses in the global food supply chain.


White paper
Virus detection

Foodborne viruses – the known unknowns

While the microbiological hazards posed by Listeria, Salmonella, Campylobacter and E.coli in food are well known.


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Virus detection

Food borne virus detection

Over recent years there has been an increase in the level of food borne illness associated with food contaminated with viruses.


Blog

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