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Molecular Methods of Virus Detection in Foods

  • Chapter
Viruses in Foods

Part of the book series: Food Microbiology and Food Safety ((FMFS))

8.0. Summary

Molecular assays are now available for the detection of the enteric viruses most commonly associated with the transmission of food-borne illness. Some of these assays, such as RT-PCR and NASBA, are able to detect very small quantities of virus genome and are suitable tools for the identification of viruses in foods. The application of these assays to foods has been facilitated by the development of methods for the concentration and purification of viral nucleic acids, but inhibitory substances may persist in processed samples and can lead to false-negative results. Thus, it is important to use positive and negative controls in every analysis to allow appropriate interpretation of assay results. There are now several reports of the successful identification of the same virus identified as the cause of a food-borne outbreak in the food implicated by the epidemiologic investigation. Additional studies are needed to determine the role molecular assays will have in food-safety programs.

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Authors and Affiliations

  1. Departments of Medicine and Molecular Virology and Microbiology, Baylor College of Medicine, Houston, Texas, 77030

    Robert L. Atmar

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  1. Department of Veterinary Population Medicine, University of Minnesota, 1333 Gortner Avenue, St Paul, MN, 55108

    Sagar M. Goyal

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Atmar, R.L. (2006). Molecular Methods of Virus Detection in Foods. In: Goyal, S.M. (eds) Viruses in Foods. Food Microbiology and Food Safety. Springer, Boston, MA. https://doi.org/10.1007/0-387-29251-9_5

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