Human noroviruses are predominant cause of epidemic and sporadic food-borne gastroenteritis in industrialized countries. Priority food categories, vehicles of viruses in many reported outbreaks, beside shellfish are food of plant origin including berries, lettuce, tomatoes and green onions. These items, as well as deli ham are often components of many ready-to-eat foods. The aim of this study was to assess the effect of different food matrices on norovirus detection. Stool sample with previously determined concentration of norovirus GII particles, was used to inoculate surface of lettuce, tomatoes, green onions and deli ham slices. For virus RNA extraction the direct method was used followed by RT-qPCR assay with SYBR green one-step kit and degenerate MON primers for the detection of GII norovirus. Obtained mean Ct values and Ct alterations calculated for each level ... of inoculation revealed that tomato had no inhibitory effect on NoV GII detection, followed by one log decrease of RT-PCRU due to properties of green onions, and two log decrease for lettuce and deli ham slices. The adsorption of viruses to different solid surfaces depends on their complexity and food surface factors such as presence of hydrophobic domains and acid/base groups, virus specific ligands, etc. This is important since many fruits and vegetables have complex surfaces that prevent the removal of viruses by simple washing and may decrease desiccation effects that could lead to virus inactivation.
TY - CONF
AU - Radin, Dragoslava
AU - Živković, Ivana
PY - 2016
UR - http://RIVeC.institut-palanka.rs/handle/123456789/305
AB - Human noroviruses are predominant cause of epidemic and sporadic food-borne gastroenteritis in industrialized countries. Priority food categories, vehicles of viruses in many reported outbreaks, beside shellfish are food of plant origin including berries, lettuce, tomatoes and green onions. These items, as well as deli ham are often components of many ready-to-eat foods. The aim of this study was to assess the effect of different food matrices on norovirus detection. Stool sample with previously determined concentration of norovirus GII particles, was used to inoculate surface of lettuce, tomatoes, green onions and deli ham slices. For virus RNA extraction the direct method was used followed by RT-qPCR assay with SYBR green one-step kit and degenerate MON primers for the detection of GII norovirus. Obtained mean Ct values and Ct alterations calculated for each level of inoculation revealed that tomato had no inhibitory effect on NoV GII detection, followed by one log decrease of RT-PCRU due to properties of green onions, and two log decrease for lettuce and deli ham slices. The adsorption of viruses to different solid surfaces depends on their complexity and food surface factors such as presence of hydrophobic domains and acid/base groups, virus specific ligands, etc. This is important since many fruits and vegetables have complex surfaces that prevent the removal of viruses by simple washing and may decrease desiccation effects that could lead to virus inactivation.
PB - Novi Sad . University of Novi Sad Institute of Food Technology
C3 - Proceedings III International Congress Food Technology, Quality and Safety, Novi Sad, 25-27th October 2016
T1 - The influence of the food surface and matrix on norovirus detection by RT-qPCR
EP - 305
SP - 300
ER -
@conference{
author = "Radin, Dragoslava and Živković, Ivana",
year = "2016",
abstract = "Human noroviruses are predominant cause of epidemic and sporadic food-borne gastroenteritis in industrialized countries. Priority food categories, vehicles of viruses in many reported outbreaks, beside shellfish are food of plant origin including berries, lettuce, tomatoes and green onions. These items, as well as deli ham are often components of many ready-to-eat foods. The aim of this study was to assess the effect of different food matrices on norovirus detection. Stool sample with previously determined concentration of norovirus GII particles, was used to inoculate surface of lettuce, tomatoes, green onions and deli ham slices. For virus RNA extraction the direct method was used followed by RT-qPCR assay with SYBR green one-step kit and degenerate MON primers for the detection of GII norovirus. Obtained mean Ct values and Ct alterations calculated for each level of inoculation revealed that tomato had no inhibitory effect on NoV GII detection, followed by one log decrease of RT-PCRU due to properties of green onions, and two log decrease for lettuce and deli ham slices. The adsorption of viruses to different solid surfaces depends on their complexity and food surface factors such as presence of hydrophobic domains and acid/base groups, virus specific ligands, etc. This is important since many fruits and vegetables have complex surfaces that prevent the removal of viruses by simple washing and may decrease desiccation effects that could lead to virus inactivation.",
publisher = "Novi Sad . University of Novi Sad Institute of Food Technology",
journal = "Proceedings III International Congress Food Technology, Quality and Safety, Novi Sad, 25-27th October 2016",
title = "The influence of the food surface and matrix on norovirus detection by RT-qPCR",
pages = "305-300"
}
Radin, D.,& Živković, I.. (2016). The influence of the food surface and matrix on norovirus detection by RT-qPCR. in Proceedings III International Congress Food Technology, Quality and Safety, Novi Sad, 25-27th October 2016
Novi Sad . University of Novi Sad Institute of Food Technology., 300-305.
Radin D, Živković I. The influence of the food surface and matrix on norovirus detection by RT-qPCR. in Proceedings III International Congress Food Technology, Quality and Safety, Novi Sad, 25-27th October 2016. 2016;:300-305..
Radin, Dragoslava, Živković, Ivana, "The influence of the food surface and matrix on norovirus detection by RT-qPCR" in Proceedings III International Congress Food Technology, Quality and Safety, Novi Sad, 25-27th October 2016 (2016):300-305.
