Articles Tagged with ''Norovirus''

Funded by the Center for Produce Safety, researchers with the University of Barcelona and the Spanish Research Council are developing novel testing protocols for norovirus and hepatitis A on berries and leafy greens, enabling faster analysis and reducing false positives. 

FDA has released a new commodity-specific prevention strategy for norovirus and hepatitis A virus contamination of fresh and frozen berries.

The FAO/WHO Joint Expert Meeting on Microbiological Risk Assessment (JEMRA) has published a report ranking the most important foodborne viruses and virus-food commodity pairings.

A new study has shown that wastewater surveillance can be a useful tool for local health departments pursuing norovirus outbreak investigations. 

Primerdesign recently launched its new genesig® Easy_oys Detection Kit for Norovirus in oysters, a quantitative polymerase chain reaction (qPCR) assay capable of producing results onsite in as little as four hours.

Funded by the Center for Produce Safety, a University of Georgia researcher is leveraging cutting-edge technology to improve the standard method for detection of viruses on foods, and then will use the method to study infectious norovirus persistence on berries.

Recently released data from the U.S. Centers for Disease Control and Prevention (CDC) shows that the U.S. is experiencing an uptick in norovirus cases, especially in the Northeast region.

Recently, the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Meeting on Microbiological Risk Assessment (JEMRA) provided a review of foodborne viruses and relevant food commodities of highest public health concern, relevant analytical methods, and the potential utility of indicators.

The Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Meeting on Microbiological Risk Assessment (JEMRA) will hold a meeting on September 18–22, 2023 in Rome, Italy to discuss food attribution, analytical methods, and indicators of viruses in foods.

New uses for existing technologies are being deployed in foodservice establishments to prevent persistent pathogens like Salmonella, and viral pathogens like norovirus and Hepatitis A, on surfaces where continuous sanitation and disinfection is needed.