title: Retention of Rotavirus Infectivity in Mussels Heated by Using the French Recipe Moules Marinières.
abstract: To evaluate the persistence of infectious virus after heating, mussels contaminated with a rotavirus strain were prepared following the French recipe moules marinières (mariner's mussels). Rotavirus was then quantified by real-time quantitative PCR (RT-qPCR) and a cell culture infectivity assay. Results showed the persistence of infectious virus after 3 min of cooking. After 5 min, when no infectious virus could be detected, the RT-qPCR approach showed a 1-log decrease compared with concentrations detected after 1 min of cooking.
authors.affiliation: Ifremer, Laboratoire de Microbiologie, LSEM/SG2M/RBE, BP21105, Nantes 44311, France; Universidade Federal de Santa Catarina, Centro de Ciências Biológicas, Departamento de Microbiologia, Imunologia e Parasitologia, Laboratório de Virologia Aplicada, Florianópolis, Santa Catarina, CEP: 88040-970, Brazil.
authors.forename: Doris Sobral Marques
authors.initials: DS
authors.lastname: Souza
authors.affiliation: Ifremer, Laboratoire de Microbiologie, LSEM/SG2M/RBE, BP21105, Nantes 44311, France.
authors.forename: Takayuki
authors.initials: T
authors.lastname: Miura
authors.affiliation: Ifremer, Laboratoire de Microbiologie, LSEM/SG2M/RBE, BP21105, Nantes 44311, France.
authors.forename: Cécile
authors.initials: C
authors.lastname: Le Mennec
authors.affiliation: Universidade Federal de Santa Catarina, Centro de Ciências Bioĺogicas, Departamento de Microbiologia, Imunologia e Parasitologia, Laboratório de Virologia Aplicada, Florianópolis, Santa Catarina, CEP: 88040-970, Brazil.
authors.forename: Célia Regina Monte
authors.initials: CR
authors.lastname: Barardi
authors.affiliation: Ifremer, Laboratoire de Microbiologie, LSEM/SG2M/RBE, BP21105, Nantes 44311, France. soizick.le.guyader@ifremer.fr.
authors.forename: Françoise S
authors.initials: FS
authors.lastname: Le Guyader
mesh_terms: D000818:Animals; D049872:Bivalvia / Q000821:virology*; D003296:Cooking; D005517:Foodborne Diseases / Q000517:prevention & control / Q000821:virology; D006358:Hot Temperature; D060888:Real-Time Polymerase Chain Reaction; D012401:Rotavirus / Q000235:genetics / Q000302:isolation & purification*; D012400:Rotavirus Infections / Q000517:prevention & control; D012758:Shellfish / Q000821:virology*