User: Sylvain Fournaise (Olymel)
Norovirus is a significant human enteric pathogen responsible for considerable illness in both community and healthcare settings. It is widely acknowledged that norovirus is the leading cause of foodborne illnesses that traditionally have been linked to food service. Because norovirus cannot be easily cultured, there’s a pressing need for cost-effective and user-friendly detection tools. Current methods for detecting and quantifying norovirus in ready-to-eat foods suffer from various drawbacks, including being time-consuming, expensive, and labor-intensive.
This project aims to address these challenges by developing an isothermal nucleic acid amplification-based microfluidic device capable of quantifying norovirus in cooked meats and fresh produce. The research outcomes will enhance the value of norovirus testing within the framework of routine testing for ready-to-eat foods and food processing facilities. We anticipate that the developed device will streamline the monitoring of norovirus outbreaks in Québec and Canada, ultimately reducing economic losses in the food industry and improving food safety standards.