Research call on norovirus in foods
Posted: 12 April 2012 | Food Standards Agency | No comments yet
The FSA is inviting tenders to carry out a systematic review on the survival of norovirus in foods and on food contact surfaces…
The Food Standards Agency is inviting tenders to carry out a systematic review on the survival of norovirus in foods and on food contact surfaces.
Human enteric viruses are a major cause of infectious intestinal disease (IID) in the UK, and foodborne transmission is thought to be an important route of infection. However, the amount to which different food sources are responsible for norovirus infection is currently poorly understood.
Norovirus has frequently been associated with outbreaks of illness linked to raw or lightly cooked shellfish, particularly oysters. Other recognised foodborne routes of infection include fresh produce, particularly soft fruit. The introduction of norovirus into food by infected food handlers is thought to be a significant contributor to human infection.
Norovirus tends to survive in the environment for longer, and is more resistant to physical and chemical treatments (such as freezing, heat, pH, and certain disinfectants) than its bacterial counterparts. There is a need to review the available literature in this area to assess the likely effectiveness of measures such as physical and chemical treatment for controlling norovirus in the food chain.
Researchers will be required to conduct a systematic review of available literature on the survival of norovirus in foods and on food contact surfaces. Where appropriate and feasible, applicants are encouraged to apply meta-analysis techniques to analyse the data systematically. It is anticipated that the review will also help identify research gaps in this area.
Applications should be submitted online, using our electronic procurement system, by 5pm on Thursday, 31 May 2012.
To find out more about this call for tender, you will need to register as a supplier on the FSA’s electronic tendering system, ePPS, via the link below.