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In order to ensure a high level of safety in the food chain, Quality Partner can provide a whole series of tests based on molecular biology techniques. These tests allow different micro-organisms to be detected at all stages of the food chain right up to the finished product, thus ensuring that the criteria defined by current legislation are fully complied with. They also provide precise answers to your questions concerning your product or your production.
Alimentary infections of viral origin
Norovirus (Genotypes I and II)
Noroviruses are the main agents of acute gastro-enteritis, all age groups combined. Genotypes I and II are the most important in human beings. Transmission is either by faecal-oral contamination or by the ingestion of contaminated food or water. Bivalve molluscs, which can concentrate this virus, are among the high-risk foodstuffs. Detection of Norovirus in oysters or mussels is a recurring analysis in the laboratory.
Hepatitis A
Hepatitis A is an acute infectious condition of the liver caused by a virus that is usually contracted from the ingestion of contaminated food or water.
Bivalve molluscs, such as oysters and mussels, can concentrate this virus and create a risk for human health. Detection of this virus in bivalve molluscs is performed using specific techniques to avoid human contamination.
Alimentary infections of bacterial origin
E.Coli EHEC
Enterohaemorrhagic Escherichia coli (EHEC) represents a major danger for public health. The infection can give rise to various clinical indications: non-bleeding diarrhoea, haemorrhagic colitis, haemolytic-uraemic syndrome (HUS) especially in children or thrombotic thrombocytopenic purpura (TTP) in adults. Transmission of the infection in humans is mainly caused by the consumption of products based on raw or undercooked beef. Other methods of transmission have been reported, especially through unpasteurised dairy products, water or other foodstuffs contaminated by faecal matter.
Bacillus cereus carrier of emetic intoxication
Bacillus cereus is a bacterium responsible for food poisoning. High-risk foodstuffs are often those that have undergone a thermal treatment and then been consumed after a period that has allowed the bacteria to multiply. Alimentary intoxication by Bacillus cereus can give rise to two types of symptoms: emetic symptoms, accompanied by nausea and vomiting and diarrheic symptoms, accompanied by abdominal pain and diarrhoea. In both situations, this is a benign infection, except for immuno-depressed persons for whom there can be serious complications.
Presence of Salmonella, and distinguishing between Typhimurium and Enteritidis.
Salmonellosis is one of the commonest and most widespread alimentary infections of bacterial origin. Every year, millions of cases are notified throughout the world, with thousands of ensuing deaths. Salmonella Enteritidis and Salmonella Typhimurium are the two main serotypes responsible for human salmonelloses via contaminated foodstuffs, such as eggs, poultry, pork, etc. Following the modification to the CE 2073/2005 regulation, Quality Partner has developed a rapid and reliable test to distinguish between Salmonella Typhimurium and Salmonella Enteritidis whenever a sample is Salmonella-positive.
Rapid development in the event of an alimentary crisis: E.g. E. coli O104:H4
Escherichia coli O104:H4 is a rare enterohaemorrhagic strain and is known to have been the cause of the outbreak of haemolytic-uraemic syndrome in Europe in 2011. The symptoms can be very serious and can, in certain cases, cause death. Quality Partner was amongst the laboratories selected by the FASFC (Federal Agency for Safety in the Food Chain) for checking certain foodstuffs during the 2011 outbreak.
