Food viruses
Foodborne virus analysis
Eurofins Food and Feed Testing New Zealand laboratories support you in assessing viral risks and implementing preventive or corrective measures. Enteric viruses (such as Norovirus, Hepatitis A) are highly resistant to conventional processes (cold, cooking, pasteurisation), making them a major challenge for food safety.
Key services
- Detection and identification of Norovirus GI, GII and Hepatitis A virus
- Quantification of Norovirus GI, GII
- Adaptable tests for other viruses (Rotavirus, Adenovirus)
- RT-PCR method, with results within a few days
High-risk products and sources of contamination
A wide range of foods and processing environments can harbour foodborne viruses. The most commonly affected products include:
- Herbs and spices
- Raw vegetables
- Fruits (fresh, frozen, dried or pureed)
- Shellfish and molluscs
- Clean or wastewater
Contamination can also occur on contact surfaces in production environments, such as worktops, machinery or packaging lines.
Get in touch
Would you like to find out more about our testing solutions, or do you need tailored analytical support? Contact us today to get in touch with our experts.