%0 Journal Article
%T EFFICIENCY OF VIRAL CONCENTRATION IN FOOD SAMPLES: COMPARISON BETWEEN PEG AND ULTRAFILTRATION TECHNIQUES
%A A. Paris
%A G. Sansebastiano
%A R. Zoni
%A R. Zanelli
%J Italian Journal of Food Safety
%D 2013
%I PAGEPress Publications
%R 10.4081/ijfs.2008.2.69
%X Norovirus is the most prevalent causative agent of foodborne diseases. However, the detection of this virus in foods other than shellfish is often time-consuming and unsuccessful. The objective of this study is to compare PEG and ultrafiltration techniques for viral concentration in bivalve molluscs. An experiment with Coxsackie B5 and feline Calicivirus strain F is conduct to determine the efficiency of each virus concentration. Ultrafiltration technique is the most indicated.
%K Virus
%K shellfish
%K ultrafiltration
%U http://www.pagepressjournals.org/index.php/ijfs/article/view/1059