Développement d'approches pour la concentration et la détection des virus entériques dans les aliments

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Noroviruses (NoV) re the most common cause of viral gastroenteritis in the world and the hepatitis A virus (HAV) continues to cause an international health threat. These viruses can contaminate a wide variety of foods such as bivalve mollusks, fruits and vegetables. Unlike clinical specimens often highly contaminated, the amount of virus in food is often low but sufficient to cause infection. Therefore, it is imperative to provide a step of isolation and concentration of viruses from the foods in order to be able to detect them. Several approaches have been reported, but their comparison is limited since they are tested on different foods with different protocols and extraction and amplification platforms. The ultimate goal is to separate viruses from the matrix, concentrate in a small volume and eliminate the inhibitory factors that may affect the final test. Despite major efforts such as those presented in the ISO 15216 procedures, the development of robust and rapid methods for detecting viral contamination in food remains a challenge. The overall objective is to develop new approaches for the concentration and detection of viruses for a better control in foods. Various approaches of isolation and concentration will be developed, namely approaches using: 1) aptamers; 2) ligands; 3) antibodies and 4) concentration pipette, in order to concentrate the viruses recovered after washing or grinding of foods. The following specific objectives will be pursued: 1) Develop approaches for the isolation and concentration of foodborne viruses; 2) Evaluate the compatibility of developed concentration approaches with RNA extraction and detection kits for the human NoV and HAV and 3) Validate the concentration/detection system with different food samples. The approach developed and its transfer can then be used in private, industrial and government laboratories allowing the implementation of surveillance programs and better control of foodborne viral infections.