Noroviruses (causing vomiting and diarrhea) and hepatitis A virus (causing liver disease) are the most commonly detected food-borne viruses. They are easily transmitted via food and water or via person to person contact.

The increased global export has resulted in increased risk for large-scale outbreaks that are difficult to detect. Detection in food requires specialized expertise that is not yet available in most laboratories charged with quality control of food. While regulations are in place to monitor the microbiological quality of food, the criteria in use has been developed based on properties of bacteria, not viruses. Viruses behave quite differently and may stay alive under circumstances in which bacterial contaminants would be killed.

I develop methods for detection of viruses and fecal indicators in food and water and study the stability of viruses stored and treated under different circumstances. My research based consultancy to the industry and food authorities includes viral analysis during outbreak investigations, development of EU standard methods and guidelines, assessment of viral disinfectants, as well as food safety issues on the topic of food-borne viruses in shellfish production areas and food process lines.