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Analytical Methods for Virus Detection in Water and Food

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Abstract

Potential ways to address the issues that relate to the techniques for analyzing food and environmental samples for the presence of enteric viruses are discussed. It is not the authors’ remit to produce or recommend standard or reference methods but to address specific issues in the analytical procedures. Foods of primary importance are bivalve molluscs, particularly, oysters, clams, and mussels; salad crops such as lettuce, green onions and other greens; and soft fruits such as raspberries and strawberries. All types of water, not only drinking water but also recreational water (fresh, marine, and swimming pool), river water (irrigation water), raw and treated sewage are potential vehicles for virus transmission. Well over 100 different enteric viruses could be food or water contaminants; however, with few exceptions, most well-characterized foodborne or waterborne viral outbreaks are restricted to hepatitis A virus (HAV) and calicivirus, essentially norovirus (NoV). Target viruses for analytical methods include, in addition to NoV and HAV, hepatitis E virus (HEV), enteroviruses (e.g., poliovirus), adenovirus, rotavirus, astrovirus, and any other relevant virus likely to be transmitted by food or water. A survey of the currently available methods for detection of viruses in food and environmental matrices was conducted, gathering information on protocols for extraction of viruses from various matrices and on the various specific detection techniques for each virus type.

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Acknowledgments

This paper was produced in a cooperative action of the working group on analytical methods of the EU COST action 929 (Environet). G. Sánchez is the recipient of a JAE doctor grant from the “Consejo Superior de Investigaciones Científicas” (CSIC). Rembuluwani Netshikweta acknowledges a post-graduate bursary from the Poliomyelitis Research Foundation, South Africa.

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Authors and Affiliations

  1. Enteric Virus Laboratory, Department of Microbiology and Institute for Nutrition and Food Safety (INSA), University of Barcelona, Ave Diagonal 645, 08028, Barcelona, Spain

    Albert Bosch, Susana Guix, Rosa M. Pintó & Daisuke Sano

  2. Institute of Agrochemistry and Food Technology, Valencia, Spain

    Gloria Sánchez

  3. Arizona State University, Phoenix, AZ, USA

    Morteza Abbaszadegan

  4. University of Pisa, Pisa, Italy

    Annalaura Carducci

  5. Institut français de recherche pour l’exploitation de la mer (IFREMER), Nantes, France

    Françoise S. Le Guyader

  6. University of Pretoria, Pretoria, South Africa

    Rembuluwani Netshikweta & Walda B. van Zyl

  7. Central Veterinary Institute, Wageningen University and Research Centre, Lelystad, The Netherlands

    Wim H. M. van der Poel

  8. National Institute of Public Health and Environment (RIVM), Bilthoven, The Netherlands

    Saskia Rutjes

  9. Instituto Tecnológico Agrario de Castilla y León (ITACyL), Leon, Spain

    David Rodríguez-Lázaro & Katarina Kovač

  10. British Standards Institute, Reading, UK

    Jane Sellwood

  11. National Health Laboratory Service Tshwane Academic Division, University of Pretoria, Pretoria, South Africa

    Maureen B. Taylor

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  1. Albert Bosch
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Correspondence to Albert Bosch.

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Bosch, A., Sánchez, G., Abbaszadegan, M. et al. Analytical Methods for Virus Detection in Water and Food. Food Anal. Methods 4, 4–12 (2011). https://doi.org/10.1007/s12161-010-9161-5

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