North Carolina State University will use a $25 million grant from the U.S. Department of Agriculture's (USDA) National Institute of Food and Agriculture (NIFA) to strengthen food safety by studying human noroviruses across the food supply chain in an effort to design effective control measures and reduce the number of virus-caused food-borne illnesses.
Human noroviruses are the most common cause of food-borne disease, responsible for more than 5 million cases in the United States each year. Noroviruses spread from person to person, through contaminated food or water, and by touching contaminated surfaces. Molluscan shellfish like oysters, clams and mussels, fresh produce and foods that are extensively handled just prior to consumption are at greatest risk for contamination.
Dr. Lee-Ann Jaykus, a professor in the Department of Food, Bioprocessing and Nutrition Sciences at NC State, is the lead investigator of this five-year project. Her group, called the USDA-NIFA Food Virology Collaborative, consists of a team of more than 30 collaborators from academia, industry and government. The team will work 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 before and after harvesting.
"Most public-health professionals, food-industry professionals and consumers continue to believe that bacteria, not viruses, are the most common cause of food-borne disease," Jaykus says. "This is in large part because human noroviruses are difficult to study they cannot be cultivated outside of the human body, there are few commercial diagnostic tests available in the United States, and only a few scientists are trained specifically in food virology.
"We anticipate this project will result in enhanced understanding, surveillance and control of food-borne human noroviruses, with the ultimate goal of reducing the burden of food-borne disease caused by viruses."
The project has six core objectives:
Other NC State researchers involved in the project include Drs. Trevor Phister and David Green (food, bioprocessing and nutrition sciences); Orlin Velev (chemical and biomolecular engineering); Ben Chapman (4H and youth development); Otto (Chip) Simmons (biological and agricultural engineering), and Chris Gunter (horticultural science).
|Contact: Mick Kulikowski|
North Carolina State University