Abstract

Traditionally the focus for control of food-borne disease has been bacteria. During the last decade viruses have emerged as important sources of food borne human disease. Since the traditional bacteriological indicators, are not reliable for viral contamination, new methods are needed. PCR has enhanced the detection of virus in food. A challenge for developing detection reliable methods for viruses in food is that food matrices vary in composition, high sequence variability and inhibitors may be present. Therefore it is necessary to develop assays that have high diagnostic sensitivity, are broad and robust, and combine sample concentration and removal of inhibitors

Keywords

food borne viruses; PCR; norovirus; astrovirus; rotavirus and coronavirus; Hepatitis E

Published in

Trends in Food Science and Technology
2011, Volume: 22, number: Supplement 1, pages: S49-S57
Publisher: Elsevier

SLU Authors

• Vågsholm, Ivar

  • Department of Animal Biosciences, Swedish University of Agricultural Sciences
    

• Belak, Sandor

  • Department of Animal Biosciences, Swedish University of Agricultural Sciences
    
  • National Veterinary Institute (SVA)

• Muradrasoli, Shaman

  • Department of Animal Biosciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Animal and Dairy Science
Veterinary Science
Food Science


Publication identifier

DOI: https://doi.org/10.1016/j.tifs.2011.05.008

Permanent link to this page (URI)

https://res.slu.se/id/publ/34416