[Development of a method of concentrating enteroviruses for virologic studies of meat]

A method for concentration of enteroviruses in meat extracts was developed using polyvinylpyrrolidone (molecular mass 10,000), polyethylene glycol (molecular mass 15,000), both in 10% concentration, silicagel with a granule size of 200 mesh in a concentration of 5%, aluminum hydroxide in an amount of centrifuged pellet of 5 ml of original suspension per 10 ml meat extract. When the optimal conditions of meat extract preparation (meat mass: Hanks' solution ration 1: 10) were observed, followed by virus concentration in polymers of silicagel 2--4 PFU of enteroviruses in 1 g of meat could be determined in all the experiments. Virus doses of 0.2--0.5 PFU per 1 g of meat could be detected in some experiments.