Use of bentonite-coated activated carbon for improving the sensitivity of RT-qPCR detection of norovirus from vegetables and fruits: The ISO 15216-1:2017 standard method extension

Tang, Mengxuan; Liao, Ningbo; Tian, Peng; Shen, Kaisheng; Li, Chengwei; Ruan, Lu; Wu, Guoping

doi:10.1016/j.fm.2022.104165

Cited by 4 publications

(2 citation statements)

References 43 publications

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“…NoVs are mainly transmitted via the fecal-oral route and have a high incidence in autumn and winter [7,8]. Human NoVs (HuNoVs) include GI, GII and GIV, with GII being the most common [9]. NoVs cause acute gastroenteritis outbreaks as they are usually associated with foodborne and waterborne transmission and have high environmental resistance and pathogenicity (only 18 virus particles are required to cause the disease) due to the lack of vaccines and specific drugs against them [10].…”

Section: Introductionmentioning

confidence: 99%

Research Progress on Biological Accumulation, Detection and Inactivation Technologies of Norovirus in Oysters

Sun,

Liang,

Zhao

et al. 2023

Foods

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Noroviruses (NoVs) are major foodborne pathogens that cause acute gastroenteritis. Oysters are significant carriers of this pathogen, and disease transmission from the consumption of NoVs-infected oysters occurs worldwide. The review discusses the mechanism of NoVs bioaccumulation in oysters, particularly the binding of histo-blood group antigen-like (HBGA-like) molecules to NoVs in oysters. The review explores the factors that influence NoVs bioaccumulation in oysters, including temperature, precipitation and water contamination. The review also discusses the detection methods of NoVs in live oysters and analyzes the inactivation effects of high hydrostatic pressure, irradiation treatment and plasma treatment on NoVs. These non-thermal processing treatments can remove NoVs efficiently while retaining the original flavor of oysters. However, further research is needed to reduce the cost of these technologies to achieve large-scale commercial applications. The review aims to provide novel insights to reduce the bioaccumulation of NoVs in oysters and serve as a reference for the development of new, rapid and effective methods for detecting and inactivating NoVs in live oysters.

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Section: Introductionmentioning

confidence: 99%

Research Progress on Biological Accumulation, Detection and Inactivation Technologies of Norovirus in Oysters

Sun,

Liang,

Zhao

et al. 2023

Foods

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“…However, due to the complexity of the food matrix, the detection rate is not high, and there are unculturable viruses in food, and the number of virus particles may be low. At present, molecular biology methods represented by polymerase-linked reaction (PCR) are widely used in the detection of foodborne viruses in food because of their sensitive, specific and rapid characteristics [ 14 , 15 ]. However, conventional PCR methods can only detect one virus at a time, and mixed contamination of multiple foodborne viruses in food occurs.…”

Section: Introductionmentioning

confidence: 99%

Quantitative Risk Assessment of Five Foodborne Viruses in Shellfish Based on Multiplex qPCR

Yu,

Xu,

Chen

et al. 2023

Foods

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Foodborne diseases are currently the most critical food safety issue in the world. There are not many hazard identification and exposure assessments for foodborne viruses (Norovirus GI, GII, Hepatitis A Virus, Rotavirus, Adenovirus) in shellfish. Multiplex qPCR for the simultaneous detection of five foodborne viruses was established and used to assess infection risk based on a 1-year pathogenesis study. The sensitivity, specificity and reproducibility of the multiplex qPCR method are consistent with that of conventional qPCR, which saves more time and effort. Overall, 37.86% of shellfish samples had one or more foodborne viruses. Risk assessment formulae and matrices were used to develop risk assessments for different age groups, different seasons and different shellfish. The annual probability of contracting a foodborne virus infection from shellfish is greater than 1.6 × 10−1 for all populations, and even for infants aged 0–4 years, it is greater than 1.5 × 10−2, which is much higher than the risk thresholds recommended by WHO (10−6) and the US EPA (10−4). High risk (level IV) is associated with springtime, and medium risk (level III) is associated with Mussel consumption. This study provides a basis for the risk of foodborne viral infections in people of different ages, in different seasons, and by consuming different shellfish.

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Grapefruit essential oil combined with UV-C treatment: A technology to improve the microbial safety of fresh produce

Liao,

Chen,

Tang

et al. 2024

Innovative Food Science & Emerging Technologies

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Use of bentonite-coated activated carbon for improving the sensitivity of RT-qPCR detection of norovirus from vegetables and fruits: The ISO 15216-1:2017 standard method extension

Cited by 4 publications

References 43 publications

Research Progress on Biological Accumulation, Detection and Inactivation Technologies of Norovirus in Oysters

Research Progress on Biological Accumulation, Detection and Inactivation Technologies of Norovirus in Oysters

Quantitative Risk Assessment of Five Foodborne Viruses in Shellfish Based on Multiplex qPCR

Grapefruit essential oil combined with UV-C treatment: A technology to improve the microbial safety of fresh produce

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