Open AccessEFFICIENCY OF VIRAL CONCENTRATION IN FOOD SAMPLES: COMPARISON BETWEEN PEG AND ULTRAFILTRATION TECHNIQUES
Author(s) -
A. Paris,
G. Sansebastiano,
R. Zoni,
R. Zanelli,
F. Salmi,
C. Bacci,
S. Bonardi,
F Brindani
Publication year - 2008
Publication title -
italian journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.359
H-Index - 13
ISSN - 2239-7132
DOI - 10.4081/ijfs.2008.2.69
Subject(s) - feline calicivirus , ultrafiltration (renal) , norovirus , shellfish , peg ratio , virus , chromatography , virology , calicivirus , chemistry , food science , microbiology and biotechnology , biology , fish <actinopterygii> , fishery , aquatic animal , finance , economics
Norovirus is the most prevalent causative agent of foodborne diseases. However, the detection of this virus in foods other than shellfish is often time-consuming and unsuccessful. The objective of this study is to compare PEG and ultrafiltration techniques for viral concentration in bivalve molluscs. An experiment with Coxsackie B5 and feline Calicivirus strain F is conduct to determine the efficiency of each virus concentration. Ultrafiltration technique is the most indicated