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 – email@example.com.
With concern about the level of cooking required to eliminate HEV from potentially contaminated food, Campden BRI have been part of a major Food Standards Ag...
Norovirus poses the highest burden on society out of 13 pathogens analysed in the United Kingdom.
This video shows you how to take a clinical swab test to detect if you have COVID-19.
This video demonstrates how to take an environmental swab on frequently touched surfaces to detect the virus that causes COVID-19.
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.
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.
Martin D'Agostino gives us a quick review of frequently asked questions regarding SARS-CoV-2 and other virus news
Companies want to be sure that their cleaning inactivates the virus that causes COVID-19.
This project will provide members with data on the effect of product composition, processing and storage on the survival and inactivation of various surrogates.
No routine monitoring of fresh and frozen produce for the presence of Norovirus is currently performed in the UK.
Hepatitis E produces inflammation of the liver, which is caused by infection with the Hepatitis E Virus (HEV).
This session provides an overview of our latest research into the control of foodborne viruses. (Member access
Research is looking to locate gaps in current knowledge on the efficacy of controls against viruses. (Martin D'Agostino)
In recent years there has been an ever increasing awareness of the threat of foodborne viruses in the global food supply chain.
While the microbiological hazards posed by Listeria, Salmonella, Campylobacter and E.coli in food are well known.
Over recent years there has been an increase in the level of food borne illness associated with food contaminated with viruses.