Take the next step.

Request a quote for our quality-assured services, and we will get back to you in the next couple of business days.

Get in touch with us.

Have questions or comments about our services? Please send us a message and we will get in touch with you soon.



Foodbourne viruses

Viruses account for an estimated 20% of all food poisoning infections. Some viruses can survive in the environment and remain infectious in foods for extensive periods of time, often remaining viable in harsh conditions.

foodbourne virus, food poisoning

The ALS difference

With accredited food testing laboratories strategically located across the globe, ALS is able to offer our clients an range of testing and services. ALS employ qualified, experienced food testing industry professionals, with state-of-the-art facilities, and access to technologies to add value to our client’s food quality and food safety programmes.

ALS Difference

ALS uses the latest technology and techniques to detect viruses.

Our specialist molecular biology laboratories are able to provide virus testing solutions, including:

  • Norovirus, also known as the winter vomiting disease, is a common cause of poisoning and is highly infectious. The virus is easily transmitted from person-to-person, hence why it accounts for a high proportion of cases. Outbreaks are common in semi-closed settings including care homes, schools, nurseries, hotels, and cruise ships. However, norovirus infection can also occur through contact with contaminated environments; eating food which has been grown in or treated with contaminated water (e.g. shellfish or fresh produce); or by infected food handlers. The true contribution made by food to the rates of norovirus infection is difficult to calculate, due to the current limited testing.
  • Hepatitis A Virus is a liver infection that is spread by the feces of an infected person. Transmission of Hepatitis A infection includes:
    • Contaminated food prepared by someone with the infection
    • Drinking contaminated water
    • Eating raw or undercooked shellfish from contaminated water
    • Close contact with someone who is infected with Hepatitis A
  • Hepatitis E Virus can infect humans and animals. The virus is mainly associated with the consumption of raw or undercooked pork meat or offal, but also with wild boar meat, venison, and shellfish.
  • SARS-COV-2

A complete Food Safety & Environmental solution




swab testing,  environmental monitoring

Environmental monitoring

Environmental Monitoring