甲型肝炎病毒
病毒
生物
萃取(化学)
诺如病毒
病毒学
核糖核酸
RNA提取
基因组
病毒分类
色谱法
化学
基因组
遗传学
基因
作者
Ambroos Stals,Leen Baert,Els Van Coillie,Mieke Uyttendaele
标识
DOI:10.1016/j.ijfoodmicro.2011.10.014
摘要
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.
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