Silliker ouvre un laboratoire de virologie / Qualité - Process Alimentaire, le magazine de l'industrie agroalimentaire

Source : Process Alimentaire

Pour détecter les virus, Silliker s'appuie sur la technologie en RT-PCR de Ceeram. "En fait, la phase d'analyse en RT-PCR est assez classique, ce qui diffère énormément de ce que nous pouvons rencontrer en bactériologie, ce sont toutes les opérations de préparation de l'échantillon qui sont longues et complexes", note Christophe Dufour.

Lire plus : Silliker ouvre un laboratoire de virologie / Qualité - Process Alimentaire, le magazine de l'industrie agroalimentaire


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ceeram : www.ceeram.com

10 Good Reasons to Start Virus Testing

• 1 •
In the UE, viral agents were responsible for 11,9% of the foodborne outbreaks reported to the European Food Safety Authority (EFSA) during 2007.
Source : EFSA

• 2 •
Food Safety Criteria :- EC 2073/2005 - EC 853/2004
Source : EFSA

• 3 •
The standard developed by a working group of expert European laboratories is now well advanced and due for publication in 2012 (Lees and CW, 2010)
Source : EFSA

• 4 •
There are no «safe limits» (threshold for infectivity) for NoV detected by PCR, since molluscs carrying low viral loads have been associated with human outbreaks
Source : EFSA

• 5 •
It is recommended to focus on preventive measures to avoid viral contamination rather than trying to remove/inactivate these viruses from food.
Source : EFSA

• 6 •
Routine harmonized surveillance of NoV, and of virus occurrence in food commodities including molecular typing is recommended to aid source attribution studies. For HEV and HAV, notification and systematic strain typing of viruses in humans and in animals (HEV) and food commodities (HAV) is needed to get a better understanding of sources of virus.
Source : EFSA

• 7 •
Further training of food handlers about hygiene requirements and about specific viral contamination of foods and food- preparation environments is recommended...
Source : EFSA

• 8 •
Food business operators should validate their control options to meet the established virus criteria.
Source : EFSA

• 9 •
The initial contact of the virus with the food may occur at any time during food production, including before the harvest, during processing and at the time of preparation.
Source : EFSA

• 10 •
Therefore, having mechanisms in place to rapidly address the probability and possible consequences... should be a priority.
Source : EFSA