Methods for detecting food-borne enteroviruses.
A method previously reported for detecting virus in a model system composed of cottage cheese contaminated with coxsackievirus type A9 has been adapted to detecting selected strains of enteroviruses in a variety of foods. Bentonite is omitted and serum is added for extracting virus from low-protein foods. Samples of foods, usually 25 g, must contain at least 3 to 4 plaque-forming units for a 50% probability of detecting virus. Sensitivity in detecting echovirus type 6 was lower than that for the other viruses used. After extraction from potato salad, poliovirus type 2 was completely reactivated if it had been neutralized with coproantibody, but it was only partially reactivated if neutralized with hyperimmune rabbit serum.
D000538:Aluminum Silicates; D000906:Antibodies / Q000494:pharmacology; D002611:Cheese; D046508:Culture Techniques; D004770:Enterovirus / Q000302:isolation & purification*; D029822:Enterovirus B, Human / Q000302:isolation & purification; D005243:Feces / Q000276:immunology; D005516:Food Microbiology; D006801:Humans; D007106:Immune Sera / Q000494:pharmacology; D008460:Meat; D008722:Methods; D009500:Neutralization Tests; D017955:Poliovirus / Q000187:drug effects / Q000302:isolation & purification; D014675:Vegetables
D000538:Aluminum Silicates; D000906:Antibodies; D007106:Immune Sera