Detection of food viruses
The Eurofins laboratory network can help you assess your "virus" risk and envisage preventive measures (dedicated HACCP plan, assessment of raw materials, cleaning processes, training, etc.) or even corrective measures in the event of a crisis.
These enteric viruses are highly stable and resistant: they are not sensitive to cold, cooking, acidic pH or processes such as pasteurisation or freeze-drying. Many products are subject to this type of contamination, including herbs and spices, raw vegetables, fruit (fresh, frozen, dehydrated, coulis, etc.), shellfish and water (clean and waste). This also applies to all surfaces in contact with food (work surfaces, production lines) and whole foods.
Our analytical solutions
Our catalogue:
- detectionand identification of Norovirus GI, GII and Hepatitis A virus
- quantification of Norovirus GI, GII if present
- tests tailored toyour product and adaptable to other viruses (Rotavirus, Adenovirus)
- detection of these virusesusing an accredited* RT-PCR method, with results obtained in a few days, and detection of fRNA bacteriophages.
Renowned expertise
- What is our renowned expertise?
- Eurofins Laboratoire Cœur de France, a site dedicated to virology, has over 20 years of expertise in virus detection. This laboratory offers reliable, Cofrac*-accredited analysesfor the detection and identification of these viruses.
- The Eurofins laboratory network was the first in France to be able to offer qualitative analyses ofhepatitis A viruses and Norovirus GI and GII under accreditation* for the following matrices: red fruit (fresh, frozen, freeze-dried (whole and cut)), bivalve molluscs (live), food contact surfaces (food surfaces, food preparation surfaces and surfaces in contact with food) by swabbing.
*Accreditation No. 1-2452, scope available on www.cofrac.fr
Do you have a question? For more information about our analyses: contact us or ask your usual Eurofins contact person.
