Analytical Methods for Virus Detection in Water and Food

Albert Bosch, Gloria Sánchez, Morteza Abbaszadegan, Annalaura Carducci, Susana Guix, Françoise S. Le Guyader, Rembuluwani Netshikweta, Rosa M. Pintó, Wim H M van der Poel, Saskia Rutjes, Daisuke Sano, Maureen B. Taylor, Walda B. van Zyl, David Rodríguez-Lázaro, Katarina Kovač, Jane Sellwood

Research output: Contribution to journalArticle

78 Scopus citations

Abstract

Potential ways to address the issues that relate to the techniques for analyzing food and environmental samples for the presence of enteric viruses are discussed. It is not the authors' remit to produce or recommend standard or reference methods but to address specific issues in the analytical procedures. Foods of primary importance are bivalve molluscs, particularly, oysters, clams, and mussels; salad crops such as lettuce, green onions and other greens; and soft fruits such as raspberries and strawberries. All types of water, not only drinking water but also recreational water (fresh, marine, and swimming pool), river water (irrigation water), raw and treated sewage are potential vehicles for virus transmission. Well over 100 different enteric viruses could be food or water contaminants; however, with few exceptions, most well-characterized foodborne or waterborne viral outbreaks are restricted to hepatitis A virus (HAV) and calicivirus, essentially norovirus (NoV). Target viruses for analytical methods include, in addition to NoV and HAV, hepatitis E virus (HEV), enteroviruses (e.g., poliovirus), adenovirus, rotavirus, astrovirus, and any other relevant virus likely to be transmitted by food or water. A survey of the currently available methods for detection of viruses in food and environmental matrices was conducted, gathering information on protocols for extraction of viruses from various matrices and on the various specific detection techniques for each virus type.

Original languageEnglish (US)
Pages (from-to)4-12
Number of pages9
JournalFood Analytical Methods
Volume4
Issue number1
DOIs
StatePublished - Jan 1 2011

Keywords

  • Concentration
  • Detection
  • Enteric viruses
  • Gastroenteritis
  • Hepatitis

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science
  • Applied Microbiology and Biotechnology
  • Safety, Risk, Reliability and Quality
  • Safety Research

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  • Cite this

    Bosch, A., Sánchez, G., Abbaszadegan, M., Carducci, A., Guix, S., Le Guyader, F. S., Netshikweta, R., Pintó, R. M., van der Poel, W. H. M., Rutjes, S., Sano, D., Taylor, M. B., van Zyl, W. B., Rodríguez-Lázaro, D., Kovač, K., & Sellwood, J. (2011). Analytical Methods for Virus Detection in Water and Food. Food Analytical Methods, 4(1), 4-12. https://doi.org/10.1007/s12161-010-9161-5