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.
Pathogen risks to be aware of – lessons from recent recalls and outbreaks
An overview of the foodborne pathogens of concern in the food processing environment and the food chain, drawing on recent outbreak and recall information.
Reducing Hepatitis E through thermal inactivation
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...
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.
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.
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.
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.
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.
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
Does your cleaning kill the COVID-19 virus?
Companies want to be sure that their cleaning inactivates the virus that causes COVID-19.
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.
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.
Hepatitis E - your common questions answered
Hepatitis E produces inflammation of the liver, which is caused by infection with the Hepatitis E Virus (HEV).
Control of viruses in food production
This session provides an overview of our latest research into the control of foodborne viruses. (Member access only)
Virus research
Research is looking to locate gaps in current knowledge on the efficacy of controls against viruses. (Martin D'Agostino)
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.
Foodborne viruses – the known unknowns
While the microbiological hazards posed by Listeria, Salmonella, Campylobacter and E.coli in food are well known.
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.