Kniel part of USDA-NIFA Food Virology Collaborative study on norovirus

August 4, 2011 under CANR News

Kali Kniel, associate professor in the University of Delaware’s Department of Animal and Food Sciences, is part of a national team led by North Carolina State University that has received 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.

The five-year project is led by Lee-Ann Jaykus, a professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. The 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.

The project has six core objectives:

• Develop improved methods of studying human noroviruses and their role in food-borne illnesses.

• Develop and validate rapid and practical methods to detect human noroviruses.

• Collect and analyze data on viral food-borne illnesses – including how they are transmitted – and provide risk and cost analyses.

• Improve understanding of how human noroviruses behave in the food-safety chain in order to develop scientifically justifiable control measures.

• Develop online courses and curricula for food safety and health professionals and food service workers, and provide information to fresh produce and shellfish producers and processors on the risks, management and control of food-borne viruses.

• Develop a public literature database, build virus research capabilities in state public health laboratories, and develop graduate-level curricula to educate masters and doctoral students trained in food virology.

Other institutions involved include Clemson University, Baylor College of Medicine, Emory University, Research Triangle Institute, the U.S. Centers for Disease Control and Prevention, the University of Georgia, North Carolina A&T State University, North Carolina Central University, and the Institute for Food Safety and Health at the Illinois Institute of Technology.

Other key collaborators hail from Ohio State University, Louisiana State University, the U.S. Food and Drug Administration (FDA) and USDA Agricultural Research Service, Arizona State University, New Mexico State University, Cincinnati Children’s Hospital and Rutgers University. Various industrial and government stakeholders will serve the collaborative in advisory capacity.

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