Extraction of food-borne viruses from food samples: a review

Ambroos Stals, Leen Baert, Els Van Coillie, Mieke Uyttendaele

    Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikelpeer review


    Detection of food-borne viruses such as noroviruses, rotaviruses and hepatitis A virus in food products differs from detection of most food-borne bacteria, as most of these viruses cannot be cultivated in cell culture to date. Therefore, detection of food-borne viruses in food products requires multiple steps: first, virus extraction; second, purification of the viral genomic material (RNA for the majority of food-borne viruses); and last, molecular detection. This review is focused on the first step, the virus extraction. All of the numerous published protocols for virus extraction from food samples are based on 3 main approaches: 1) (acid adsorption-) elution-concentration; 2) direct RNA extraction; and 3) proteinase K treatment. This review summarizes these virus extraction approaches and the results obtained from published protocols. The use of process controls is also briefly described.
    Oorspronkelijke taalEngels
    TijdschriftInternational journal of food microbiology
    Pagina's (van-tot)1-9
    Aantal pagina’s9
    PublicatiestatusGepubliceerd - 2012


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