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Particle Agglutination Method for Poliovirus Identification
Published on: April 20, 2011
A Method for Recovery of Poliovirus 1 from a Variety of Foods
Robert Sullivan1, James T Peeler1, Edward P Larkin1
1Center for Food Safety and Applied Nutrition, U.S. Public Health Service, Food and Drug Administration, Cincinnati, Ohio 45226.
Abstract:
A method was developed for the recovery of low numbers of plaque-forming units (PFU) of inoculated poliovirus type 1 from seven different foods. Viruses were eluted at pH 9.0 from 25-g food test portions, concentrated at pH 4.5, and eluted at pH 7.5. The final eluates were assayed for PFU in African green monkey kidney (BGM) cell monolayers. The average virus input ranged from 55 to 79 PFU per unit portion. The average percent recoveries were as follows: potato salad, 61; radishes, 54; celery, 45; mushrooms, 44; carrots, 42; clams, 38; and oysters, 35. Three control products were negative for each food.
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