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PubMed · 4300896

Methods for detecting food-borne enteroviruses.

J E Herrmann·D O Cliver
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Abstract

A method previously reported for detecting virus in a model system composed of cottage cheese contaminated with coxsackievirus type A9 has been adapted to detecting selected strains of enteroviruses in a variety of foods. Bentonite is omitted and serum is added for extracting virus from low-protein foods. Samples of foods, usually 25 g, must contain at least 3 to 4 plaque-forming units for a 50% probability of detecting virus. Sensitivity in detecting echovirus type 6 was lower than that for the other viruses used. After extraction from potato salad, poliovirus type 2 was completely reactivated if it had been neutralized with coproantibody, but it was only partially reactivated if neutralized with hyperimmune rabbit serum.

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Aluminum SilicatesAntibodiesCheeseCulture TechniquesEnterovirusEnterovirus B, HumanFecesFood MicrobiologyHumansImmune SeraMeatMethodsNeutralization TestsPoliovirusVegetablesJournal Article

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J E Herrmann, D O Cliver. 1968. Methods for detecting food-borne enteroviruses.. https://doi.org/10.1128/am.16.10.1564-1569.1968

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