Course Details

Introduction to Food Virology Training Course

Introduction

While much of the focus in food safety has historically been on bacterial and parasitic pathogens, the critical role of Food Viruses in causing foodborne illness has gained increasing recognition globally. Unlike bacteria, viruses cannot multiply in food; they require a living host to replicate. However, very low doses of viral particles in food can be sufficient to cause severe illness. Food viruses, particularly Norovirus and Hepatitis A, are leading causes of foodborne illness outbreaks worldwide, often linked to contaminated water, shellfish, and produce, as well as infected food handlers. They are notoriously difficult to control due to their resilience in the environment, resistance to common sanitation methods, and lack of visible signs of contamination in food. Understanding the specific characteristics of foodborne viruses, their transmission routes, the challenges in their detection, and effective prevention strategies is paramount for food businesses, public health agencies, and regulatory bodies. Without dedicated knowledge and targeted control measures, food systems remain vulnerable to viral contamination, leading to widespread illness, costly recalls, and significant damage to public trust. Many food safety professionals are well-versed in bacteriology but may lack the specialized expertise in Food Virology needed to effectively assess and manage these unique and challenging risks.

Conversely, mastering Introduction to Food Virology equips professionals with the essential knowledge and practical insights to understand the nature, transmission, and control of foodborne viruses. This critical skill set is crucial for preventing viral contamination, mitigating outbreaks, ensuring product safety, and maintaining robust food safety management systems in an increasingly complex food environment. Our intensive 5-day "Introduction to Food Virology" training course is meticulously designed to equip food safety managers, quality assurance personnel, microbiologists, laboratory technicians, public health officials, and product developers with the foundational theoretical understanding and extensive practical, hands-on insights required to confidently address viral risks in food.

Duration

5 Days

Target Audience

The "Introduction to Food Virology" training course is ideal for a broad range of professionals and individuals involved in food safety, quality assurance, public health, laboratory testing, and product development within the food and beverage industry. This includes:

• Food Safety Managers and Coordinators: Responsible for hazard analysis and preventive controls.
• Quality Assurance (QA) and Quality Control (QC) Personnel: Monitoring and verifying product safety.
• Microbiologists and Laboratory Technicians: Performing or overseeing viral detection methods.
• Public Health Officials and Epidemiologists: Investigating foodborne illness outbreaks.
• Product Development Scientists: Considering viral risks in new product formulations and processes.
• Sanitation Managers: Understanding the limitations of standard sanitizers against viruses.
• Regulatory Affairs Specialists: Interpreting and applying viral safety regulations.
• Anyone seeking a comprehensive understanding of foodborne viruses and their control.

Course Objectives

Upon successful completion of the "Introduction to Food Virology" training course, participants will be able to:

• Understand the fundamental characteristics and lifecycle of foodborne viruses.
• Identify the major foodborne viruses, their epidemiology, and associated food vehicles.
• Comprehend the sources and transmission routes of viral contamination in food.
• Recognize the unique challenges in detecting and controlling foodborne viruses.
• Understand the principles of common detection methods for foodborne viruses.
• Develop and implement effective prevention strategies for viral contamination in food systems.
• Interpret epidemiological and laboratory data related to foodborne viral outbreaks.
• Integrate viral hazard control into a comprehensive Food Safety Management System.

8 Course Modules

Module 1: Fundamentals of Virology and Foodborne Viruses

• Introduction to viruses: Structure, replication, and classification.
• Key differences between viruses, bacteria, and parasites in food.
• Factors affecting viral survival in food and the environment (temperature, pH, desiccation).
• Low infectious dose of foodborne viruses.
• Overview of major foodborne viruses: Norovirus, Hepatitis A, Hepatitis E, Rotavirus, Astrovirus.

Module 2: Major Foodborne Viruses: Norovirus

• Epidemiology of Norovirus: Leading cause of foodborne illness globally, highly contagious.
• Symptoms, incubation period, and duration of illness.
• Primary sources and transmission routes: Infected food handlers, contaminated water, shellfish, produce.
• Environmental persistence and resistance to common disinfectants.
• Outbreak investigation challenges and control strategies for Norovirus.

Module 3: Major Foodborne Viruses: Hepatitis A Virus (HAV)

• Epidemiology of Hepatitis A: Liver inflammation, severity, long incubation period.
• Sources and transmission routes: Fecal-oral route, contaminated produce, shellfish, water, food handlers.
• Vaccination for prevention.
• Challenges in detection and control of HAV in food.
• Prevention strategies and outbreak management.

Module 4: Other Emerging and Less Common Foodborne Viruses

• Introduction to Hepatitis E Virus (HEV): Epidemiology, sources (pork, wild game), and control.
• Rotavirus and Astrovirus: Their role in foodborne illness, especially in vulnerable populations.
• Emerging viral threats and their potential impact on food safety.
• Challenges in monitoring and surveillance for less common foodborne viruses.
• Research and development in food virology.

Module 5: Sources and Transmission Routes of Viral Contamination

• Infected Food Handlers: Importance of hand hygiene, illness policies, proper glove use.
• Contaminated Water: Agricultural water, processing water, ice, shellfish harvesting waters.
• Contaminated Raw Materials: Produce (e.g., berries, leafy greens), shellfish.
• Cross-contamination: From surfaces, equipment, or other foods.
• Environmental persistence and transfer mechanisms within the food facility.

Module 6: Prevention and Control Strategies for Foodborne Viruses

• Hygiene Practices: Rigorous handwashing protocols, exclusion of ill food handlers.
• Water Quality Management: Ensuring safe water sources for irrigation, washing, and processing.
• Raw Material Sourcing: Supplier approval programs for high-risk ingredients (e.g., produce, shellfish).
• Thermal Processing: Effectiveness of heat treatments (e.g., cooking, pasteurization) against viruses.
• Sanitation: Selection of effective sanitizers against non-enveloped viruses, proper cleaning procedures.

Module 7: Detection Methods for Foodborne Viruses

• Challenges in viral detection: Low viral load, difficulty of culturing.
• Molecular methods: RT-PCR (Reverse Transcription Polymerase Chain Reaction) and qPCR (quantitative PCR) for viral RNA/DNA detection.
• Immunoassays (e.g., ELISA) for viral antigen detection.
• Sample collection and preparation for viral analysis.
• Limitations of current detection methods and future advancements.

Module 8: Outbreak Investigation and Management of Viral Incidents

• Integrating viral hazard control into Food Safety Management Systems (HACCP, FSMA, GFSI).
• Epidemiological investigation of viral outbreaks: Case interviews, source attribution.
• Environmental investigations for viral contamination.
• Crisis communication strategies during a viral foodborne illness outbreak.
• Post-outbreak corrective actions and continuous improvement for viral control.

CERTIFICATION

• Upon successful completion of this training, participants will be issued with Macskills Training and Development Institute Certificate

TRAINING VENUE

• Training will be held at Macskills Training Centre. We also tailor make the training upon request at different locations across the world.

AIRPORT PICK UP AND ACCOMMODATION

• Airport pick up and accommodation is arranged upon request

TERMS OF PAYMENT

Payment should be made to Macskills Development Institute bank account before the start of the training and receipts sent to info@macskillsdevelopment.com