Missouriwatcher
Editor, Senior Moderator
Aug 3, 2011- Agriculture Secretary Tom Vilsack today announced research funding to North Carolina State University (NCSU) to study human noroviruses in an effort to design effective control measures across the food supply chain and reduce the number of food-borne illnesses caused by viruses. Vilsack announced the $25 million grant to NCSU today while speaking before the annual conference of the International Association for Food Protection in Milwaukee...
Human noroviruses cause more than 21 million illnesses each year, and more than half of all food-borne disease outbreaks are due to noroviruses. Noroviruses spread from person to person, through contaminated food or water, and by touching contaminated surfaces. The major foods at risk for
contamination are molluscan shellfish, fresh produce and foods that are extensively handled just prior to consumption. Despite being the major cause of food-borne illnesses, most public health officials, food industry workers and consumers believe that bacteria are the leading cause of illness. This project seeks to raise awareness of the importance of noroviruses and develop methods to control contamination and reduce the number of illnesses.
With the $25 million grant from NIFA, NCSU food science professor Lee-Ann Jaykus will lead a team of researchers to establish the USDA-NIFA Food Virology Collaborative to increase understanding of the viruses; educate producers, processors and food handlers on safe handling and preparation of food; and develop control and management strategies to reduce food contamination in pre- and post-harvest environments. For details on how the project will work visit http://www.usda.gov/newsroom.
Human noroviruses cause more than 21 million illnesses each year, and more than half of all food-borne disease outbreaks are due to noroviruses. Noroviruses spread from person to person, through contaminated food or water, and by touching contaminated surfaces. The major foods at risk for
contamination are molluscan shellfish, fresh produce and foods that are extensively handled just prior to consumption. Despite being the major cause of food-borne illnesses, most public health officials, food industry workers and consumers believe that bacteria are the leading cause of illness. This project seeks to raise awareness of the importance of noroviruses and develop methods to control contamination and reduce the number of illnesses.
With the $25 million grant from NIFA, NCSU food science professor Lee-Ann Jaykus will lead a team of researchers to establish the USDA-NIFA Food Virology Collaborative to increase understanding of the viruses; educate producers, processors and food handlers on safe handling and preparation of food; and develop control and management strategies to reduce food contamination in pre- and post-harvest environments. For details on how the project will work visit http://www.usda.gov/newsroom.