食品病毒学分析的改进方法。
Improved method for virological analysis of food.
作者信息
Finance C, Villeval F, Block J C, Schwartzbrod L
出版信息
Appl Environ Microbiol. 1981 Jul;42(1):176-9. doi: 10.1128/aem.42.1.176-179.1981.
A single, simple method for recovering enteroviruses from several different kinds of food, such as ground beef, fish, oysters, and mussels, has been improved. First, sample contamination technique was studied. It appears that virus adsorption occurs at food pH and varies according to the kind of food and the food-virus exchange surface. Second, virus recovery was evaluated. According to the experimental results obtained, we propose the following method. Samples are submerged in 100 ml of demineralized water adjusted to pH 9 with a conductivity of 8,000 mg of NaCl per liter. Then, viruses are concentrated by ultrafiltration or by ultracentrifugation. This method was efficient for virus recovery from the four kinds of food, even in cases of very low contamination.
一种从几种不同类型的食物（如碎牛肉、鱼、牡蛎和贻贝）中回收肠道病毒的简单方法已得到改进。首先，研究了样品污染技术。似乎病毒吸附发生在食物的pH值条件下，并且根据食物种类和食物-病毒交换表面而有所不同。其次，对病毒回收进行了评估。根据获得的实验结果，我们提出以下方法。将样品浸入pH值调至9、电导率为每升8000毫克氯化钠的100毫升软化水中。然后，通过超滤或超速离心浓缩病毒。即使在污染程度非常低的情况下，该方法对于从这四种食物中回收病毒也很有效。
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