Current Methods for Extraction and Concentration of Enteric Viruses from Fresh Fruit and Vegetables: Towards International Standards

Croci, Luciana; Dubois, Éric; Cook, Nigel; Medici, Dario De; Schultz, Anna Charlotte; China, Bernard; Rutjes, Saskia A.; Hoorfar, Jeffrey; Poel, Wim van der

doi:10.1007/s12161-008-9025-4

Cited by 61 publications

(36 citation statements)

References 108 publications

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“…Methods that have currently been developed and optimized for virus detection from fruit and salad vegetables focus on elution of the virus from the surface (Croci et al 2008). A number of washing procedures and buffer systems have been described for the recovery of viruses from fruits and vegetables.…”

Section: Virus Release From Food Matricesmentioning

confidence: 99%

“…A number of washing procedures and buffer systems have been described for the recovery of viruses from fruits and vegetables. The average recovery rates vary depending on the food matrix and virus (Croci et al 2008). Dubois et al (2007) described a protocol that included the rinsing of fruit and vegetable surfaces with a buffer of pH 9.5, supplemented with 100 mM Tris, 50 mM glycine, and 1% beef extract, a protein-and nucleic acid-rich substance.…”

Section: Virus Release From Food Matricesmentioning

confidence: 99%

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Analytical Methods for Virus Detection in Water and Food

et al. 2010

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Potential ways to address the issues that relate to the techniques for analyzing food and environmental samples for the presence of enteric viruses are discussed. It is not the authors' remit to produce or recommend standard or reference methods but to address specific issues in the analytical procedures. Foods of primary importance are bivalve molluscs, particularly, oysters, clams, and mussels; salad crops such as lettuce, green onions and other greens; and soft fruits such as raspberries and strawberries. All types of water, not only drinking water but also recreational water (fresh, marine, and swimming pool), river water (irrigation water), raw and treated sewage are potential vehicles for virus transmission. Well over 100 different enteric viruses could be food or water contaminants; however, with few exceptions, most well-characterized foodborne or waterborne viral outbreaks are restricted to hepatitis A virus (HAV) and calicivirus, essentially norovirus (NoV). Target viruses for analytical methods include, in addition to NoV and HAV, hepatitis E virus (HEV), enteroviruses (e.g., poliovirus), adenovirus, rotavirus, astrovirus, and any other relevant virus likely to be transmitted by food or water. A survey of the currently available methods for detection of viruses in food and environmental matrices was conducted, gathering information on protocols for extraction of viruses from various matrices and on the various specific detection techniques for each virus type.

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Section: Virus Release From Food Matricesmentioning

confidence: 99%

Section: Virus Release From Food Matricesmentioning

confidence: 99%

Analytical Methods for Virus Detection in Water and Food

et al. 2010

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“…In this study, using three different types of foods, i.e. strawberries, lettuce and shellfish, which have been implicated in several outbreaks of viral disease (Baker et al 2010;Maunula et al 2009;Grotto et al 2004;Ethelberg et al 2010) and which have often been found to contain inhibitory substances (Croci et al 2008), the SPC showed that the performance of the molecular-based analytical procedure for enteric viruses could be verified (concentration, nucleic acid extraction and nucleic acid amplification steps). However the use of an IAC in addition to SPC will allow more precise troubleshooting.…”

Section: Discussionmentioning

confidence: 79%

“…Thus, detection of the presence of enteric viruses in foods is an important issue in food safety, and rapid and robust diagnostic methodology is needed (Greening and Hewitt 2008;Bosch et al 2011;Croci et al 2008). Molecularbased methods have become the typical diagnostic approach for the detection of foodborne viruses (Bosch et al 2011;Rodríguez-Lázaro et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Analytical Application of a Sample Process Control in Detection of Foodborne Viruses

et al. 2011

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Sample process controls (SPCs) are an essential component of methods to detect viruses in food, as they verify that the sample treatment has operated correctly. Also, the use of an SPC can allow the efficiency of extraction of the target to be estimated for each individual sample analysed. The use of murine norovirus as SPC is here described. Its efficiency of extraction from different food products was 39.47%, 24.79% and 36.29% for strawberry, lettuce and shellfish samples. An incorrectly performed sample treatment was modelled to demonstrate the effectiveness of this control.

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“…Primary concentration: Viruses were eluted and concentrated from foods surface and crude sap samples via: 150 ml of 10 % (w/v) beef extract was added to 100 g raw fresh foods and to 100 ml crude sap samples, the mixtures were stirred for 30 min at room temperature and centrifuged at 12000 rpm for 15 min at room temperature (Croci et al, 2008). The pellet was discarded and the supernatant was then concentrated by organic flocculation method.…”

Section: Concentration Of Virusmentioning

confidence: 99%

Monitoring of Foodborne Hepatitis A virus Outbreaks in the Fresh Foods

et al. 2017

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HEPATITIS A virus (HAV) is one of the most widespread foodborne pathogens and the cause of viral hepatitis. Fresh foods can be considered as a vector of transmission for HAV when contaminated by spoiled irrigation water or when prepared by infected food handlers. To improve microbiological detection and to increase insights into the contribution of fruit and vegetables to foodborne viral transmission, sensitive and standardized methods are needed. Two outlet drainage water samples from El-Mariotia and El-Gable Elasfar canals (Nile River) were collected in each month starting from March 2015 over a period of 12 months. As well as vegetables and fruit samples (lettuce, green onion and strawberry) were irrigated and washed with drainage water were also collected. Samples were extracted and concentrated for viral analysis. Strawberry and lettuce foods collected from El-Mariotia and lettuce from El-Gable Elasfar gave positive serological results by enzyme-linked immunosorbent assay (ELISA) test. Reverse transcription polymerase chain reaction (RT-PCR) was successfully used to detect the virus in strawberry and lettuce samples using HAV-specific primers, designed to amplify a 500 bp fragment covering VP1/2A gene in HAV. The VP1/2A gene was sequenced and the nucleotide sequence similarity was in the range of 95-99.1% between HAV-Eg isolate and 30 HAV sequences retrieved from GenBank. Phylogenetic analysis revealed that HAV-Eg isolate was grouped into a clade comprising Egyptian HAV isolates sub-genotype IB. Phylogenetic tree of nucleotides sequence showed that HAV sub-genotype IB is the circulating strain.

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Current Methods for Extraction and Concentration of Enteric Viruses from Fresh Fruit and Vegetables: Towards International Standards

Cited by 61 publications

References 108 publications

Analytical Methods for Virus Detection in Water and Food

Analytical Methods for Virus Detection in Water and Food

Analytical Application of a Sample Process Control in Detection of Foodborne Viruses

Monitoring of Foodborne Hepatitis A virus Outbreaks in the Fresh Foods

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