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KMID : 0881720130280040287
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Journal of Food Hygiene and Safety
2013 Volume.28 No. 4 p.287 ~ p.292
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Elution Buffers for Human Enteric Viruses in Vegetables with Applications to Norovirus Detection
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Moon Aerie
Choi Weon-Sang
Ahn Jae-hyun
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Abstract
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The efficient elution of viruses from contaminated food is a critical step for its detection. In this study, conditions optimal for enteric viral recovery from three leafy vegetables (cabbage, lettuce, sesame leaf) and three root vegetables (carrot, onion, mooli) were analyzed to find common buffers (statistically not different) applicable to the leafy and root vegetables. Viral recovery varied depending on the food matrices or elution buffers. Buffer solutions containing 0.25M threonine / 0.3M NaCl (pH 9.5) or 0.25M glycine / 0.14M NaCl (pH 9.5) could efficiently recover poliovirus from five out of six vegetables. The threonine buffer was applied to one leafy vegetable (sesame) and one root vegetable (carrot) for genogroup II norovirus (NoV) detection. The detection sensitivity was significantly higher from the leafy vegetable compared to the root vegetable. The use of these common elution buffers should facilitate the detection of low levels of NoV and other enteric viruses in a wide range of vegetables.
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KEYWORD
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poliovirus, norovirus, elution, detection
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