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Development of a Virus Elution and Concentration Procedure for Detecting Norovirus in Cabbage and Lettuce  

Moon, Aerie (Department of Biotechnology, Dongguk University)
Hwang, In-Gyun (Department of Food Microbiology, Korea Food & Drug Administration)
Choi, Weon-Sang (Department of Biotechnology, Dongguk University)
Publication Information
Food Science and Biotechnology / v.18, no.2, 2009 , pp. 407-412 More about this Journal
Abstract
In this study, a rapid and efficient concentrating procedure that can be used for detecting viruses in vegetables was developed. The Sabin strain of poliovirus type 1 was used to evaluate the efficiency of virus recovery. The procedure included: (a) elution with 0.25 M threonine-0.3 M NaCl pH 9.5; (b) polyethylene glycol (PEG) 8000 precipitation; (c) chloroform extraction; (d) 2$^{nd}$ PEG precipitation; (f) RNA extraction; (g) reverse transcription-polymerase chain reaction (RT-PCR) combined with semi-nested PCR. The overall recoveries by elution/concentration were 29.0% from cabbage and 13.7% from lettuce. The whole procedure usually takes 18 hr. The overall detection sensitivity was 100 RT-PCR units of genogroup II norovirus (GII NoV)/25 g cabbage and 100 RT-PCR units of GII NoV/10 g lettuce. The virus detecting method developed in this study should facilitate the detection of low levels of NoV in cabbage and lettuce.
Keywords
norovirus; poliovirus; detection; reverse transcription-polymerase chain reaction (RT-PCR) inhibitor; elution;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 5  (Related Records In Web of Science)
Times Cited By SCOPUS : 5
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