Foodborne pathogens

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Ensure the safety of our food

We use accredited methods when analysing foodstuffs of animal and vegetable origin, in order to detect bacteria, toxins, viruses or parasites that represent a danger to human health. In other words, we check that our food has not been contaminated by food pathogens,1 which could make them unfit for human consumption. In the event of collective food poisoning in the population, we identify the source of the contamination and so facilitate the rapid withdrawal of the products in question from sale.

1Agents such as bacteria, toxins, viruses or parasites that cause diseases

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We ensure the detection, monitoring and diagnosis of pathogens transmitted to humans through food, as well as the collection of data in case of food poisoning. Within the network of monitoring and reference laboratories for these pathogens, both in Belgium and internationally, our service is recognised as a true reference centre. We are organised into four main units: Foodborne bacteria and toxi-infections, Toxin producers and toxins, Foodborne viruses, and the Transversal unit foodborne pathogens (including antimicrobial resistance, routine lab, molecular database).

We gather all the data relating to collective outbreaks and microbial resistance in Belgium and forward this inventory to the Belgian (FASFC, FPS Public Health), European (EFSA, ECDC) and international (WHO) health authorities.

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Request a microbiological analysis

We have long experience in identifying food pathogens and in hygiene indicators in various foodstuffs.

 Request a microbiological analysis

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