Foodborne Virus Detection
The risk of contamination associated with the presence of viruses in foods represents an emerging problem for the food industry. Mérieux NutriSciences helps you prevent such outbreaks with laboratory analyses for the detection of Norovirus G1/G2 and Hepatitis A viruses in food.
Foodborne viruses are a common cause of gastroenteritis. Food may be contaminated by infected food handlers or by contact with contaminated water.
The most frequent source of foodborne viral illness is consumption of molluscan shellfish such as oysters and mussels which have been contaminated by sewage. Other sources include raw fruits and vegetables, and salads and dessert dishes that receive considerable handling during preparation without further heat treatment before consumption.
There are two main types of foodborne virus:
- Noroviruses (also known as Norwalk viruses), which cause gastroenteritis.
- Hepatitis A virus, which causes hepatitis.
Mérieux NutriSciences offers advanced RT-PCR testing methods to enable fast and accurate detection of food-borne viruses.
Our real-time RT PCR-based technique is highly sensitive, specific, reliable, and fast – and in perfect compliance with ISO protocols.
It enables you to verify the absence of viruses in matrices such as:
- Soft fruits and vegetables (especially berries)
- Herbs and spices
- Bivalve mollusks (oysters, mussels, etc.)
- Food surfaces
- Ready-to-eat or prepared foods (ready-meals, sandwiches)