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http://dx.doi.org/10.13103/JFHS.2015.30.2.150

Establishment of Elution and Concentration Procedure for Rapid and Sensitive Detection of Norovirus in Foods of Diverse Matrices  

Ahn, Jaehyun (Department of Biotechnology, Dongguk University-Gyeongju)
Kwon, Youngwoo (Department of Biotechnology, Dongguk University-Gyeongju)
Lee, Jeong-Su (Microbiology Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation)
Choi, Weon Sang (Department of Biotechnology, Dongguk University-Gyeongju)
Publication Information
Journal of Food Hygiene and Safety / v.30, no.2, 2015 , pp. 150-158 More about this Journal
Abstract
This article reports the development of an effective test procedure for detection of norovirus (NoV) in foods of diverse matrices. In this study, target foods included fermented milk, soybean paste, powders made from uncooked grains and vegetables, sesame leaves preserved in soy sauce, pickled mooli, and mooli. Viral recovery varied depending on the food matrices or elution buffers tested. Buffers were compared to determine effective elution buffers from artificially virus-contaminated foods. The conventional test procedure for concentrating viruses from food (elution-polyethylene glycol(PEG) precipitation-chloroform-PEG precipitation) was modified to save time by eliminating one PEG precipitation step. The modified procedure (elution-chloroform-PEG precipitation) was able to concentrate viruses more effectively than the conventional procedure. It also removed RT-PCR inhibitors effectively. The modified procedure was applied to target food for genogroup II NoV detection. NoV RNA was detected at the initial inoculum levels 3.125-12.5 RT-PCR units per 10-25 g tested food. The use of this newly established procedure should facilitate detection of low levels of norovirus in diverse foods.
Keywords
norovirus; detection procedure; food matrix; RT-PCR;
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