Italian Journal of Food Safety (Feb 2013)

EFFICIENCY OF VIRAL CONCENTRATION IN FOOD SAMPLES: COMPARISON BETWEEN PEG AND ULTRAFILTRATION TECHNIQUES

  • F Brindani,
  • A. Paris,
  • G. Sansebastiano,
  • R. Zoni,
  • R. Zanelli,
  • F. Salmi,
  • C. Bacci,
  • S. Bonardi

DOI
https://doi.org/10.4081/ijfs.2008.2.69
Journal volume & issue
Vol. 1, no. 2
pp. 69 – 70

Abstract

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Norovirus is the most prevalent causative agent of foodborne diseases. However, the detection of this virus in foods other than shellfish is often time-consuming and unsuccessful. The objective of this study is to compare PEG and ultrafiltration techniques for viral concentration in bivalve molluscs. An experiment with Coxsackie B5 and feline Calicivirus strain F is conduct to determine the efficiency of each virus concentration. Ultrafiltration technique is the most indicated.

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