Application of viability PCR to discriminate the infectivity of hepatitis A virus in food samples

International Journal of Food Microbiology

Volumn 201, Issue , 2015, Pages 1-6

  Moreno, L ^a   Aznar, R ^a,b   Sanchez G ^a,b  

^a UNIVERSITY OF VALENCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Ethidium monoazide; Hepatitis A virus; Propidium monoazide; Quantitative PCR; Viability dyes

Indexed keywords

DYE; ETHIDIUM; ETHIDIUM MONOAZIDE; PROPIDIUM IODIDE; PROPIDIUM MONOAZIDE; TRITON X 100; UNCLASSIFIED DRUG; WATER; AZIDE; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; OCTOXINOL; VIRUS RNA;

ADENOVIRIDAE; ARTICLE; AVIAN INFLUENZA; COCKLE; COXSACKIE VIRUS; ECHO VIRUS; ENTERIC VIRUS; ENTEROBACTERIA PHAGE T4; FOOD; HEPATITIS A; HEPATITIS A VIRUS; INOCULATION; LETTUCE; NONHUMAN; NOROVIRUS; PARSLEY; POLIOMYELITIS VIRUS; POLYMERASE CHAIN REACTION; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; SHELLFISH; SPINACH; VIRUS CONCENTRATION; VIRUS INACTIVATION; VIRUS INFECTIVITY; VIRUS VIABILITY; ANALOGS AND DERIVATIVES; ANIMAL; BIVALVE; CELL LINE; CHEMISTRY; FOOD CONTROL; GENETICS; HEAT; MICROBIAL VIABILITY; PHYSIOLOGY; PROCEDURES; REAL TIME POLYMERASE CHAIN REACTION; STANDARDS; VEGETABLE; VIROLOGY;

BIVALVIA; HEPATITIS A VIRUS; LACTUCA; PETROSELINUM CRISPUM; SPINACIA OLERACEA;

ANIMALS; AZIDES; BIVALVIA; CELL LINE; FOOD MICROBIOLOGY; HEPATITIS A; HEPATITIS A VIRUS; HOT TEMPERATURE; INDICATORS AND REAGENTS; MICROBIAL VIABILITY; OCTOXYNOL; PROPIDIUM; REAL-TIME POLYMERASE CHAIN REACTION; RNA, VIRAL; VEGETABLES; VIRUS INACTIVATION;

EID: 84923178795     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.02.012     Document Type: Article

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