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Improved methods for detecting enteric viruses in oysters.

M D Sobsey, R J Carrick, H R Jensen

    Applied and Environmental Microbiology
    |July 1, 1978
    PubMed
    Summary

    New methods efficiently concentrate enteroviruses, reoviruses, and adenoviruses from oysters. These simple, inexpensive techniques achieve 46% recovery, aiding shellfish safety testing.

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    Area of Science:

    • Food Safety
    • Virology
    • Microbiology

    Background:

    • Shellfish, particularly oysters, can act as vectors for viral pathogens.
    • Accurate detection of viruses in oysters is crucial for public health and food safety.

    Purpose of the Study:

    • To develop and evaluate improved methods for concentrating enteroviruses, reoviruses, and adenoviruses from oysters.
    • To establish a cost-effective and efficient protocol for routine use in shellfish laboratories.

    Main Methods:

    • Viruses were adsorbed to homogenized oyster meat at pH 5.0 and low conductivity (≤2,000 mg/L NaCl).
    • Elution was performed using pH 7.5 glycine-NaCl (8,000 mg/L NaCl).
    • Concentration of eluted viruses was achieved via ultrafiltration or acid precipitation (pH 4.5), followed by antibiotic treatment and cell culture inoculation.

    Main Results:

    • The developed methods demonstrated efficient virus adsorption and elution from oyster solids.
    • Average recovery efficiency for polioviruses, reoviruses, and adenoviruses was approximately 46%.
    • The protocol is simple and cost-effective for typical shellfish microbiology laboratories, excluding virus assay and quantitation.

    Conclusions:

    • The new methods provide a reliable way to concentrate enteroviruses, reoviruses, and adenoviruses from oysters.
    • These techniques enhance the ability to detect viral contamination in shellfish.
    • The simplicity and affordability make these methods suitable for widespread adoption in food safety testing labs.

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