Journal of Microbiology and Biotechnology

  • 제28권2호
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  • Pages.210-217
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  • 2018
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  • 1017-7825(pISSN)
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  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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Simultaneous Detection of Four Foodborne Viruses in Food Samples Using a One-Step Multiplex Reverse Transcription PCR

  • Lee, Shin-Young (Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University) ;
  • Kim, Mi-Ju (Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University) ;
  • Kim, Hyun-Joong (Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University) ;
  • Jeong, KwangCheol Casey (Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University) ;
  • Kim, Hae-Yeong (Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University)
  • 투고 : 2017.10.13
  • 심사 : 2017.11.09
  • 발행 : 2018.02.28
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초록

A one-step multiplex reverse transcription PCR (RT-PCR) method comprising six primer sets (for the detection of norovirus GI and GII, hepatitis A virus, rotavirus, and astrovirus) was developed to simultaneously detect four kinds of pathogenic viruses. The size of the PCR products for norovirus GI and GII, hepatitis A virus (VP3/VP1 and P2A regions), rotavirus, and astrovirus were 330, 164, 244, 198, 629, and 449 bp, respectively. The RT-PCR with the six primer sets showed specificity for the pathogenic viruses. The detection limit of the developed multiplex RT-PCR, as evaluated using serially diluted viral RNAs, was comparable to that of one-step single RT-PCR. Moreover, this multiplex RT-PCR was evaluated using food samples such as water, oysters, lettuce, and vegetable product. These food samples were artificially spiked with the four kinds of viruses in diverse combinations, and the spiked viruses in all food samples were detected successfully.

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참고문헌

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  3. Virus detection methods for different kinds of food and water samples – The importance of molecular techniques vol.134, pp.None, 2018, https://doi.org/10.1016/j.foodcont.2021.108764