Improved method for virological analysis of food
- 1 July 1981
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 42 (1) , 176-179
- https://doi.org/10.1128/aem.42.1.176-179.1981
Abstract
A single, simple method for recovering enteroviruses from several different kinds of food, such as ground beef, fish, oysters, and mussels, has been improved. First, sample contamination technique was studied. It appears that virus adsorption occurs at food pH and varies according to the kind of food and the food-virus exchange surface. Second, virus recovery was evaluated. According to the experimental results obtained, we propose the following method. Samples are submerged in 100 ml of demineralized water adjusted to pH 9 with a conductivity of 8,000 mg of NaCl per liter. Then, viruses are concentrated by ultrafiltration or by ultracentrifugation. This method was efficient for virus recovery from the four kinds of food, even in cases of very low contamination.This publication has 7 references indexed in Scilit:
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- Development of a simple method for concentrating enteroviruses from oysters.1975
- BGM, a continuous cell line more sensitive than primary rhesus and African green kidney cells for the recovery of viruses from water.1974
- Comparison of methods for the recovery of virus inoculated into ground beef.1973
- Filtration methods for recovering enteroviruses from foods.1973