Histochemical Virus Observation in the Oyster Digestion Diverticulum with in situ Hybridisation Method

Yamaki, Norihiko; Ueki, Yo; Suto, Atusi; Sakai, Keiichi; Kikuchi, Naoko; Goto, I; Okimura, Yoko; Akiyama, Kazuo; Tohya, Yukinobu

doi:10.5803/jsfm.23.21

Jpn.J.Food Microbiol.

2006

DOI: 10.5803/jsfm.23.21

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Histochemical Virus Observation in the Oyster Digestion Diverticulum with in situ Hybridisation Method

Norihiko Yamaki¹,

Yo Ueki²,

Atusi Suto³

et al.

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2008

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Enhancement of Norovirus Detection Rates in Oysters and Other Food Samples by Using Bacterial Treatment

Akiba¹,

Tanaka²,

Arai³

et al. 2008

J. Food Hyg. Soc. Jpn

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Factors such as low recovery rate and food contaminants may be responsible for the di$culty of detecting Norovirus (NV) by PCR in foodborne outbreaks. To detect NV more e$ciently, we introduced a bacterial treatment, in which concentrated samples were incubated overnight with Klebsiella oxytoca at 35ῒ before RNA extraction using the standard protocol. Recovery rates of NVs (G I/8 or G II/13) added to food suspensions in the modified method were compared with those in the standard method by quantification of NV RNAs using real-time PCR. Recovery rates in the modified method were 8.6ΐ for G I/8 and 11.6ΐ for G II/13 in 18 oyster samples and 13.9ΐ for G I/8 and 19.6ΐ for G II/13 in 15 other food samples, while those in the standard method were 0.3ΐ for G I/8 and 0.5ΐ for G II/13 in the oyster samples and 1.9ΐ for G I/8 and 7.9ΐ for G II/13 in the other food samples. These results indicate that the bacterial treatment increase the recovery of NV from foods such as oysters, suggesting that the modified method will be useful for NV detection in food samples.

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Enhancement of Norovirus Detection Rates in Oysters and Other Food Samples by Using Bacterial Treatment

Akiba¹,

Tanaka²,

Arai³

et al. 2008

J. Food Hyg. Soc. Jpn

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show abstract

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Histochemical Virus Observation in the Oyster Digestion Diverticulum with in situ Hybridisation Method

Cited by 1 publication

References 5 publications

Enhancement of Norovirus Detection Rates in Oysters and Other Food Samples by Using Bacterial Treatment

Enhancement of Norovirus Detection Rates in Oysters and Other Food Samples by Using Bacterial Treatment

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