Since 2013, numerous European alerts (RASFF) have been issued regarding the detection of these viruses in various foodstuffs. Currently, no regulatory threshold has been set at European level.
Norovirus and Hepatitis A
Why test for Norovirus and the Hepatitis A virus
in food?
Noroviruses (GI and GII) and the hepatitis A virus are among the leading causes of foodborne viral infections. They can contaminate food at various stages of the production chain, particularly via water, food handlers or certain sensitive foodstuffs such as shellfish, berries, vegetables or ready-to-eat products. Highly contagious, these viruses cause numerous outbreaks of gastroenteritis and viral hepatitis, which can have significant public health consequences and lead to product recalls.
Controlling viral risk in the food industry is linked to the HACCP approach and therefore falls within the scope of the Hygiene Package, which harmonises the level of food safety across Europe.
CONTROL PLAN
Our expertise in the analysis
of Norovirus and Hepatitis A
Phytocontrol has developed, under COFRAC accreditation, an innovative method for the simultaneous detection of Norovirus GI, GII and the Hepatitis A virus by real-time RT-PCR. Validated on the main food matrices involved in outbreaks as well as on surface swab samples, this method provides reliable, sensitive and fast detection. It helps food industry professionals control viral risk, ensure regulatory compliance and protect consumers.
QUALITY
Our accreditations
Phytocontrol is COFRAC-accredited for the analysis of norovirus and hepatitis A in all foodstuffs intended for human consumption.
Testimonial
How do we support Élodie, Quality Manager at a frozen fruit company,
in managing viral risk?
We need reliable, fast results and a partner able to help us understand regulatory requirements. With Phytocontrol, we benefit from accurate analyses and genuine technical support. The responsiveness of the teams and the quality of our exchanges allow us to secure our batch releases with confidence.
Beyond analysis
Our training courses
Recommended training courses
Discover 2 key training courses to quickly boost your skills
-
Microbiology
Identify the microbiological risks associated with foodborne viruses.
7 hoursRegistration -
The HACCP method: introduction
Master the risks associated with food allergens.
7 hoursRegistration
Questions about our analyses or your project?
Our advisors respond within 24 hours. Tell us about your needs.
SECTORS
Products affected by Norovirus and the Hepatitis A virus
Phytocontrol puts its analytical expertise at the service of the food industry to protect consumers and guarantee the quality of foodstuffs.
