A method of isolating enteroviruses from meat

A method of isolating the virus ECHO II in specimens of stewed beef and cutlets is assessed. The procedure involves obtaining extracts of the meat with the saline (in ratios of 1:2 and 1:4) in combination with processing with freon 113. This method failed to detect in the meat samples analyzed 20-30 CPD50 of the virus in 1 g. Experiments demonstrated that eluation of the poliovirus from the meat into an aqueous saline depended on the proportion of meat and the eluating solution. It was shown that the optimal extraction of the poliovirus from meat into the solution was seen to occur with the proportions of meat and the eluating solution of 1:8-1:9.