Detection and follow-up of bacterial contamination that is transmitted to humans through food. Investigation and follow-up of foodborne intoxications and infections.
Using international standard methods, we analyse foodstuffs of animal and vegetable origin, to detect any bacteria they contain that present a danger to human health. It is important that our food is free from animal pathogens or pathogenic germs. By counting so-called indicator organisms, which are organisms that can indicate the presence of a pathogen, it is also possible to determine whether our food has been produced in hygienic conditions and whether it was has been stored at the right temperature. With regard to public health, it is therefore important that these parameters are monitored and that checks are carried out to see whether food that is placed on the market complies with our national legislation.
Each year, thousands of people in our country fall victim to foodborne intoxications and infections commonly known as food poisoning. We analyse food samples that may be the cause of such foodborne intoxications and infections to identify food pathogens and their toxins. In this context we also analyse samples of human origin and environmental samples. We do all this to establish the source of the infection or intoxication so that adequate preventive measures can be taken to prevent further infections or intoxications.
Using international standard methods, we analyse foodstuffs of animal and vegetable origin, to detect any bacteria they contain that present a danger to human health. It is important that our food is free from animal pathogens or pathogenic germs. By counting so-called indicator organisms, which are organisms that can indicate the presence of a pathogen, it is also possible to determine whether our food has been produced in hygienic conditions and whether it was has been stored at the right temperature. With regard to public health, it is therefore important that these parameters are monitored and that checks are carried out to see whether food that is placed on the market complies with our national legislation.
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Our work is mainly commissioned by the Federal Agency for the Safety of the Food Chain (FASFC) and the Federal Public Service (FPS) for Health. We are recognised as a National Reference Laboratory (NRL) for Foodborne intoxications and infections, NRL for Verocytotoxinogenic E. Coli, NRL Salmonella, NRL Campylobacter and NRL Listeria monocytogenes.
Each year we report Belgian foodborne disease outbreaks to Europe (European Food Safety Authority, EFSA) and to the World Health Organisation (WHO). Based on the data collected, trends in foodborne disease outbreaks can be analysed, risk factors defined and preventive measures can be taken, which can make an overall contribution to public health.
In the laboratory, internationally standardised methods (ISO) are used to detect and count the various germs under ISO 17025 accreditation. We also investigate new trends in our food and the potential risks these bring. These trends can be monitored by fine-typing the bacteria. The detection of virulence markers and fine-typing of food pathogens are based on molecular techniques, including (q)PCR methods, so-called Pulsed Field Gel Electrophoresis and Next-Generation Sequencing. These methods are also applied by the NRL for Foodborne intoxications and infections to establish a link between patients and the food source in food-borne outbreaks. In outbreak investigation, we work in close collaboration with human National Reference Centres (NRC) (pathogenic E. coli, Salmonella, Listeria, Clostridium perfringens and botulinum, Norovirus), but also with the units Toxin producers and Toxins, Foodborne viruses and the transversal unit foodborne pathogens (Molecular database) for the microbial analysis of samples during outbreaks. In the event of outbreaks, we are also commissioned by Health Inspectorates to analyse samples of human origin for Norovirus, Bacillus cereus, coagulase-positive staphylococci, Clostridium perfringens and C. botulinum among others.