title: Monitoring of Extraction Efficiency by a Sample Process Control Virus Added Immediately Upon Sample Receipt.
abstract: When analysing food samples for enteric viruses, a sample process control virus (SPCV) must be added at the commencement of the analytical procedure, to verify that the analysis has been performed correctly. Samples can on occasion arrive at the laboratory late in the working day or week. The analyst may consequently have insufficient time to commence and complete the complex procedure, and the samples must consequently be stored. To maintain the validity of the analytical result, it will be necessary to consider storage as part of the process, and the analytical procedure as commencing on sample receipt. The aim of this study was to verify that an SPCV can be recovered after sample storage, and thus indicate the effective recovery of enteric viruses. Two types of samples (fresh and frozen raspberries) and two types of storage (refrigerated and frozen) were studied using Mengovirus vMC0 as SPCV. SPCV recovery was not significantly different (P > 0.5) regardless of sample type or duration of storage (up to 14 days at -20 °C). Accordingly, samples can be stored without a significant effect on the performance of the analysis. The results of this study should assist the analyst by demonstrating that they can verify that viruses can be extracted from food samples even if samples have been stored.
authors: Department of Medical Microbiology, University of Zimbabwe, Harare, Zimbabwe.
authors: Vurayai
authors: V
authors: Ruhanya
authors: Food Technology Section, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain.
authors: Marta
authors: M
authors: Diez-Valcarce
authors: Food and Environment Research Agency (FERA), Sand Hutton, York, UK.
authors: Martin
authors: M
authors: D'Agostino
authors: Food and Environment Research Agency (FERA), Sand Hutton, York, UK.
authors: Nigel
authors: N
authors: Cook
authors: Instituto Tecnológico Agrario de Castilla y León, Valladolid, Spain.
authors: Marta
authors: M
authors: Hernández
authors: Instituto Tecnológico Agrario de Castilla y León, Valladolid, Spain. rodlazda@gmail.com.|Microbiology Section, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bauñuelos s/n, 9001, Burgos, Spain. rodlazda@gmail.com.
authors: David
authors: D
authors: Rodríguez-Lázaro
mesh_terms: D005506:Food Contamination / Q000517:prevention & control; D005513:Food Inspection / Q000379:methods* / Q000592:standards; D059022:Food Safety / Q000379:methods; D061353:Food Storage; D005517:Foodborne Diseases / Q000517:prevention & control / Q000821:virology; D005628:Frozen Foods / Q000191:economics / Q000821:virology*; D005638:Fruit / Q000191:economics / Q000821:virology*; D005759:Gastroenteritis / Q000517:prevention & control / Q000821:virology; D017408:Guidelines as Topic; D007390:International Agencies; D008574:Mengovirus / Q000302:isolation & purification*; D008954:Models, Biological; D012034:Refrigeration; D065856:Rubus / Q000821:virology*; D013997:Time Factors
keywords: Enteric viruses; Molecular detection; Quality control; Real-time PCR; Sample process control; Storage