Determination of which virus to use as a process control when testing for the presence of hepatitis A virus and norovirus in food and water
Determination of which virus to use as a process control when testing for the presence of hepatitis A virus and norovirus in food and water
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DOI：
10.1016/j.ijfoodmicro.2015.02.029
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发表时间：
2015-06-02
影响因子：
5.4
通讯作者：
Perelle, Sylvie
中科院分区：
文献类型：
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作者：
Hennechart-Collette, Catherine;Martin-Latil, Sandra;Perelle, Sylvie
诺如病毒（基因组I（NOV GI）和基因组II（NoV GII））和甲型肝炎病毒（HAV）经常参与全球食源性感染。它们主要通过粪口途径、人与人直接接触或食用受污染的水和食物传播。在食品病毒学中，检测方法目前基于使用实时逆转录酶PCR（RT-qPCR）鉴定病毒基因组。检测食品中这些病毒的一般要求之一是使用过程控制病毒来监测整个病毒提取程序的质量，如2013年发布的ISO/TS 15216 - 1和15216 - 2标准所述。选择的工艺对照病毒应具有与筛选的致病性病毒相似的形态学和理化特性，因此具有提供相当提取效率的潜力。本研究的目的是确定在检测瓶装水、生菜和半干番茄中是否存在HAV、NoV Gland NoV GII时，应使用哪种病毒进行工艺控制，即鼠诺如病毒（MNV-1）或门戈病毒。食物样品中掺入HAV、NoV GI或NoV GII单独或存在MNV-1或Mengovirus。采用多重比较程序，将每种致病性病毒的回收率与两种工艺对照病毒的回收率进行比较。无论食品基质类型如何，工艺控制病毒均不影响致病性病毒的回收率。MNV-1是验证所有三种食品基质中HAV和NoV GII以及莴苣中NoV GI检测的最合适病毒。经证明，门戈病毒是瓶装水和半干番茄中检测NoV GI的最合适对照。过程控制病毒对于验证食品中的病毒检测至关重要，病毒的选择取决于食品类型和筛选的致病病毒。(C)2015爱思唯尔B.V.保留所有权利。
Noroviruses (genogroup I (NOV GI) and genogroup II (NoV GII)) and the hepatitis A virus (HAV) are frequently involved in foodborne infections worldwide. They are mainly transmitted via the fecal-oral route, direct person-to-person contact or consumption of contaminated water and foods. In food virology, detection methods are currently based on identifying viral genomes using real-time reverse transcriptase PCR (RT-qPCR). One of the general requirements for detecting these viruses in food involves the use of a process control virus to monitor the quality of the entire viral extraction procedure as described in the ISO/TS 15216-1 and 15216-2 standards published in 2013. The selected process control virus should have similar morphological and physicochemical properties as the screened pathogenic virus and thus have the potential to provide comparable extraction efficiency. The aim of this study was to determine which virus should be used for process control, murine norovirus (MNV-1) or Mengovirus, when testing for the presence of HAV, NoV Gland NoV GII in bottled water, lettuce and semi-dried tomatoes. Food samples were spiked with HAV, NoV GI or NoV GII alone or in the presence of MNV-1 or Mengovirus. Recovery rates of each pathogenic virus were compared to those of both process control viruses using a multiple comparison procedure. Neither process control virus influenced the recovery of pathogenic virus regardless of the type of food matrix. MNV-1 was the most appropriate virus for validating the detection of HAV and NoV GII in all three food matrices as well as NoV GI in lettuce. Mengovirus proved to be the most appropriate control for NoV GI detection in bottled water and semi-dried tomatoes. The process control virus is essential for validating viral detection in food and the choice of virus depends on food type and the screened pathogenic virus. (C) 2015 Elsevier B.V. All rights reserved.