title: Extraction of food-borne viruses from food samples: a review.
abstract: 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.
authors.affiliation: Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium. Ambroos.Stals@ilvo.vlaanderen.be
authors.forename: Ambroos
authors.initials: A
authors.lastname: Stals
authors.forename: Leen
authors.initials: L
authors.lastname: Baert
authors.forename: Els
authors.initials: E
authors.lastname: Van Coillie
authors.forename: Mieke
authors.initials: M
authors.lastname: Uyttendaele
mesh_terms: D005502:Food / Q000821:virology*; D005506:Food Contamination; D005516:Food Microbiology / Q000379:methods*; D012758:Shellfish / Q000821:virology; D014780:Viruses / Q000302:isolation & purification*