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Journal Articles International Journal of Food Microbiology Year : 2021

Detection of norovirus, hepatitis A and hepatitis E viruses in multicomponent foodstuffs


Among the enteric viruses implicated in foodborne outbreaks, the human norovirus and hepatitis viruses A and E (HAV and HEV) represent a serious public health concern. International standard ISO 15216 proposes methods for detecting HAV and norovirus (genogroups I and II) RNA from soft fruit, leaf, stem and bulb vegetables, bottled water or food surfaces. These methods had not previously been validated for detecting the targeted viruses in other foodstuffs such as multicomponent foods, nor for detecting other viruses in foodstuffs. The aim of this study was to characterise a method derived from the vegetable method described in ISO 15216 to detect HAV, HEV and norovirus in artificially-contaminated multicomponent foodstuffs according to the recent international standard ISO 16140-4. Results showed that the mean recovery rates for all settings did not differ according to the operator. The mean extraction yields ranged from 0.35% to 40.44% for HAV, 5.19% to 100% for HEV, 0.10% to 40.61% for norovirus GI and 0.88% to 69.16% for norovirus GII. The LOD(95) was 10(2) genome copies/g for HAV, HEV and norovirus GII and 10(3) genome copies/g for norovirus GI. The LOQ was 2.90 × 10(4), 1.40 × 10(3), 1.60 × 10(4) and 1.30 × 10(4) genome copies/g for HAV, HEV, norovirus GI and norovirus GII respectively. The MNV-1 process control was detected in 120 out of 128 RNA extracts analysed and was recovered with an efficiency of between 3.83% and 50.22%. The mean inhibition rates of quantitative real-time RT-PCR reaction ranged from 3.25% to 28.70% and varied significantly with the type of food matrix. The described method could be used to detect viruses in composite food products for routine diagnosis needs.
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anses-03015846 , version 1 (21-11-2022)


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Catherine Hennechart-Collette, Océane Dehan, Michel Laurentie, Audrey Fraisse, Sandra Martin-Latil, et al.. Detection of norovirus, hepatitis A and hepatitis E viruses in multicomponent foodstuffs. International Journal of Food Microbiology, 2021, 337, pp.108931. ⟨10.1016/j.ijfoodmicro.2020.108931⟩. ⟨anses-03015846⟩


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