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CHAPTER
Review of Currently Applied Methodologies used for Detection and Typing of Foodborne Viruses Artur Rzez_ utka and Nigel Cook Contents Introduction Viruses Transmitted by Food Modes of Transmission and Sources of Infection General Characteristics of Methods used for Detection of Foodborne Viruses IV.A. Extraction of viruses IV.B. Detection of viruses V. Traditional Methods VI. Molecular Detection Methods VI.A. Detection of noroviruses in food VI.B. Detection of HAV in food VI.C. Detection of rotaviruses in food VII. Challenges of Implementation References I. II. III. IV.
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Abstract In most foodborne outbreaks viruses are only indirectly implicated as a source of infection, due to difficulties in their detection. Therefore, the application of adequate detection methods allows us to recognize an accurate number of viral gastroenteritis cases in humans, as a result of consumption of contaminated food. Finding a disease-producing viral agent that contaminates food items is not an easy task because the amount of viruses present in a food can often be very low, and the analytical procedures are complicated. Presently, available virological methods (e.g. cell culture infectivity assay, electron microscope) cannot be fully used for the analysis of food samples, because they are laborious, time-consuming and have a low sensitivity. Methods used for the detection of foodborne viruses consist of two main stages: extraction and concentration of viruses from food samples and detection of viruses using nucleic acid amplification techniques. These methods are the most
IUFoST World Congress Book: Global Issues in Food Science and Technology Ă“ 2009 Elsevier Inc.
ISBN 9780123741240 All rights reserved.
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