Food viruses such as Norovirus and Hepatitis A in food are a major concern for food safety, particularly in raw and ready-to-eat (RTE) products. These enteric viruses are highly stable and resistant; they can survive cold storage, heat, acidic environments, and even food processing methods such as pasteurisation and freeze-drying. This resilience increases the risk of transmission across the food chain, especially when hygiene controls are inadequate.
High-risk products and contamination sources
A wide range of food types and processing environments can harbour food viruses. Commonly affected items include
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Herbs and spices
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Raw vegetables
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Fruits (fresh, frozen, dried, or puréed)
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Shellfish and molluscs
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Both clean and wastewater
Contamination can also occur on contact surfaces within production environments, such as worktops, machinery, and food packaging lines.
Regulations for food virus risk management*
In both the UK and EU, the hygiene of foodstuffs is governed by Regulation (EC) No 852/2004, which requires food businesses to manage safety risks, such as those posed by foodborne viruses, through good hygiene practices and HACCP-based procedures.
In the UK, this regulation has been retained post-Brexit and is enforced through the Food Safety and Hygiene (England) Regulations 2013, with equivalent legislation in the devolved nations.
Surveillance and control of viruses in food and water, such as Norovirus and Hepatitis A, are supported by guidance from both the Food Standards Agency (FSA) and the European Food Safety Authority (EFSA).
*Regulations are subject to change. Please consult the FSA or relevant local authorities for the most up-to-date information. Eurofins food consultancy experts are also available to provide tailored support and horizon scanning.
food virus testing and risk reduction services**
Eurofins Food Testing UK provides expert support for managing the risk of food virus contamination. Eurofins' network of laboratories, offers a range of virus testing services, tailored to the nature of your products, processing methods, and supply chain risks. We also support businesses with the development of preventative measures and crisis response plans.
Our food virus testing services include
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Detection and identification of Norovirus GI, GII, and Hepatitis A virus in food
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Quantification of Norovirus GI and GII when present
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Virus testing tailored to your matrices, also covering Rotavirus and Adenovirus
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Detection using validated RT-PCR methods with results available in a few days
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Screening for F-specific RNA bacteriophages to evaluate virus removal processes
In addition to analytical services, our food consultancy team can support your business with
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HACCP reviews and virus-specific hazard controls
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Raw material sourcing evaluations
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Environmental hygiene assessments
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Staff hygiene training and contamination prevention measures
**Note: We are continuously developing new methodologies to meet evolving needs. For details on accreditation status and turnaround times for specialist microbiological testing, please contact your local Eurofins Food Testing UK laboratory as some services are delivered locally, while others may be delivered through our network of Eurofins Laboratories and Competence Centres.
Contact us for food virus risk management services
Contact Eurofins Food Testing UK to discuss how we can help reduce your food virus risks and support compliance with food hygiene requirements; submit an enquiry or call +44 (0) 845 604 6740.
