| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4367812 | International Journal of Food Microbiology | 2012 | 9 Pages |
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.
Graphical abstractFigure optionsDownload full-size imageDownload as PowerPoint slideHighlights► This paper gives an overview of methods for extraction of viruses from foods. ► 3 food categories: fat/protein foods, water/carbohydrate foods, shellfish. ► Different approaches for extraction of viruses from these food categories. ► Quality control: process controls.
