Routine assays for the detection of enteric viruses in clinical specimens cannot be directly applied for food sample analysis. Therefore many laboratories have developed methodologies that allow them to detect viruses in contaminated food items. Current methodologies used for the detection of foodborne viruses consist of two main stages: extraction and concentration of viruses from food samples and detection using molecular biology techniques. There are several basic methods employing different procedures that can be used for virus extraction and detection. Each one has advantages and drawbacks. Some methods are insensitive, while others do not have the specificity allowing identification of virus type or strain. There are several methodologies that combine extraction and detection methods for noroviruses in fresh produce. In most of these methods, after initial sample treatment, viruses are concentrated and then viral RNA is extracted and purified. Other methods utilize organic solvents, which first facilitate concentration of virus particles and then allow viral RNA isolation instead of whole-virus extraction. All these procedures reduce the large volume of a food sample and allow the food extract or purified RNA solution to be used for further analysis. © 2009 Elsevier Inc. All rights reserved.
Rzezutka, A., & Cook, N. (2009). Review of Currently Applied Methodologies used for Detection and Typing of Foodborne Viruses. In Global Issues in Food Science and Technology (pp. 229–246). Elsevier Inc. https://doi.org/10.1016/B978-0-12-374124-0.00015-6