The presence of the viruses in food is a major emerging health concern. In a 2011 published report, the French Institute for Public Health Surveillance, found food viruses had been at the origin of an increasing number of food borne illness (TIAC) episodes, (76 involving 2250 people). Increasing contamination alerts received by the Rapid Alert System for Food and Feed (RASFF), upcoming changes in CODEX Alimentarius, and the future implementation of European standards for food viruses attest to the importance of establishing risk management programs for these contaminants.
“With the opening of our new virology laboratory, we are able to provide our customers with a unique and increasingly important service offer in the field of food safety and quality,” said Sebastien Moulard, President of Silliker France.
Testing is available for matrices most commonly associated with food virus contamination, namely: filter-feeding shellfish (oysters, scallops Jacques), raw vegetables (salads)), raw fruits (berries), handled products, environmental surfaces, water, spices and ingredients.
Silliker SAS analytical specializes in the detection, identification and quantification of Norovirus GI and GII and virus Hepatitis A employing methods based on RT-PCR. Consulting services, including risk assessments, crisis management, HACCP, and training programs to control viral risks are also provided.
With over 40 years of experience, Silliker is the historical pillar of Mérieux NutriSciences and provides consulting, testing, audit, research and training contributing to improve food safety and nutrition all over the world. Part of Institut Mérieux, Mérieux Nutrisciences is organized around three distinct business units – Biofortis (innovation for nutrition), Bioagri (quality environment and agronomy) and Silliker – enabling to offer a global response for the actors in the food chain.