Understanding the effects of COVID19 on Food & Drink

Virology section manager at Campden BRI, Martin D'Agostino MRSB answers some of the key questions the food and drink industry has over the coronavirus pandemic including food safety, reducing risk of transferring the virus, food and packaging handling, in-store hygiene during lock-down and how to reassure your customers with the right precautions and knowledge.

Speaker: Martin D’Agostino MRSB, Virology Section Manager, Campden BRI Group

Martin D’Agostino’s specialism and expertise include the investigation of transmission of enteric viruses through various supply chains, including norovirus and hepatitis A virus through the fresh and frozen produce supply chains and hepatitis E virus through the pork supply chain. Martin has been involved in several large EU Framework projects (EUFP 5, 6 and 7) involving the development of rapid molecular methods for the detection of foodborne pathogens, including projects related solely to methods for the detection of viruses both in environmental and food scenarios. He has extensive experience of organizing and conducting national and international multicentre collaborative trials to evaluate and validate molecular-based methods for a range of foodborne microorganisms. Martin worked for the Department of Environment Food and Rural Affairs for 22 years before joining CampdenBRI as Virology Section Manager in 2016, where he provides advice and consultancy on all foodborne virus-related issues to its members. At CampdenBRI he has gained UKAS accreditation status for the detection of norovirus and hepatitis A virus in fresh and frozen produce, being the first and only laboratory in the UK to provide this service for these product types.