Seafood is an important part of New Zealand’s food system, but like all foods, it can carry risks if harmful microorganisms are present. PHF Science is contributing to research that helps better understand and manage these risks, including through the MBIE funded Seafood Safety Research Platform, led by Cawthron Institute.
A key area of research is understanding how foodborne viruses, such as norovirus, persist in seafood and how they can be controlled through food safety measures. Norovirus is one of the leading causes of foodborne illness worldwide. Bivalve shellfish, including mussels and oysters, require careful management because they filter large volumes of water as they feed and can accumulate norovirus and other pathogens if growing waters become contaminated.
Research by PHF scientists and collaborators has shown that even low levels of contamination can be enough to cause illness. Norovirus can also persist within shellfish tissues for weeks after contamination, meaning risks may remain even after water quality appears to have improved.
PHF Science researchers are also investigating how norovirus responds to food processing conditions. Their recent research, published in Food Control, found that heating foods above 60 °C can play an important role in reducing infectious human norovirus and lowering the risk of foodborne illness.
Understanding how viruses persist in the environment, and respond to different processing conditions, provides valuable evidence to support food safety guidance and risk management decisions.
Through partnerships such as the Seafood Safety Research Platform, PHF Science works alongside researchers, food safety experts, and industry partners to build knowledge about foodborne viruses and develop evidence-based approaches to managing risk. This research helps strengthen New Zealand’s ability to detect, understand, and respond to food safety challenges, helping protect consumers while supporting a safe and sustainable seafood sector.