Comparison of internal process control viruses for detection of food and waterborne viruses
Enteric viruses are pathogens associated with foodand waterborne outbreaks. The recovery of viruses from food or water samples is affected by the procedures applied to detect and concentrate them. The incorporation of an internal process control virus to the analyses allows monitoring the performanc...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/951 https://link.springer.com/article/10.1007%2Fs00253-017-8244-2 https://doi.org/10.1007/s00253-017-8244-2 |
| _version_ | 1855482813887807488 |
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| author | Blanco Fernández, María Dolores Barrios, Melina Elizabeth Cammarata, Robertina Viviana Torres, Carolina Taboga, Oscar Alberto Mbayed, Viviana Andrea |
| author_browse | Barrios, Melina Elizabeth Blanco Fernández, María Dolores Cammarata, Robertina Viviana Mbayed, Viviana Andrea Taboga, Oscar Alberto Torres, Carolina |
| author_facet | Blanco Fernández, María Dolores Barrios, Melina Elizabeth Cammarata, Robertina Viviana Torres, Carolina Taboga, Oscar Alberto Mbayed, Viviana Andrea |
| author_sort | Blanco Fernández, María Dolores |
| collection | INTA Digital |
| description | Enteric viruses are pathogens associated with foodand waterborne outbreaks. The recovery of viruses from food or water samples is affected by the procedures applied to detect and concentrate them. The incorporation of an internal process control virus to the analyses allows monitoring the performance of the methodology. The aim of this study was to produce a recombinant adenovirus (rAdV) and apply it together with bacteriophage PP7 as process controls. The
rAdV carries a DNA construction in its genome to differentiate it from wild-type adenovirus by qPCR. The stability of both control viruses was evaluated at different pH conditions.
The rAdV was stable at pH 3, 7, and 10 for 18 h. PP7 infectious particles were stable at pH 7 and showed a 2.14 log reduction at pH 10 and total decay at pH 3 after 18 h. Three virus concentration methods were evaluated: hollow-fiber tap
water ultrafiltration, wastewater ultracentrifugation, and elution-PEG precipitation from lettuce. Total and infectious viruses were quantified and their recoveries were calculated.
Virus recovery for rAdV and PP7 by ultrafiltration showed a wide range (2.10–84.42 and 13.54–84.62%, respectively), whereas that by ultracentrifugation was 5.05–13.71 and 6.98–13.27%, respectively. The performance of ultracentrifugation
to concentrate norovirus and enteroviruses present in sewage was not significantly different to the recovery of control viruses. For detection of viruses from lettuce, genomic copies of PP7 were significantly more highly recovered than adenovirus (14.74–18.82 and 0.00–3.44%, respectively). The recovery of infectious virus particles was significantly affected during sewage ultracentrifugation and concentration from lettuce. The simultaneous use of virus controls with dissimilar characteristics and behaviors might resemble different enteric viruses. |
| format | Artículo |
| id | INTA951 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA9512019-03-22T12:47:15Z Comparison of internal process control viruses for detection of food and waterborne viruses Blanco Fernández, María Dolores Barrios, Melina Elizabeth Cammarata, Robertina Viviana Torres, Carolina Taboga, Oscar Alberto Mbayed, Viviana Andrea Food Technology Wterborne Diseases Disease Control Tecnología de Alimentos Enfermedades Transmitidas por Agua Control de Enfermedades Enteric viruses are pathogens associated with foodand waterborne outbreaks. The recovery of viruses from food or water samples is affected by the procedures applied to detect and concentrate them. The incorporation of an internal process control virus to the analyses allows monitoring the performance of the methodology. The aim of this study was to produce a recombinant adenovirus (rAdV) and apply it together with bacteriophage PP7 as process controls. The rAdV carries a DNA construction in its genome to differentiate it from wild-type adenovirus by qPCR. The stability of both control viruses was evaluated at different pH conditions. The rAdV was stable at pH 3, 7, and 10 for 18 h. PP7 infectious particles were stable at pH 7 and showed a 2.14 log reduction at pH 10 and total decay at pH 3 after 18 h. Three virus concentration methods were evaluated: hollow-fiber tap water ultrafiltration, wastewater ultracentrifugation, and elution-PEG precipitation from lettuce. Total and infectious viruses were quantified and their recoveries were calculated. Virus recovery for rAdV and PP7 by ultrafiltration showed a wide range (2.10–84.42 and 13.54–84.62%, respectively), whereas that by ultracentrifugation was 5.05–13.71 and 6.98–13.27%, respectively. The performance of ultracentrifugation to concentrate norovirus and enteroviruses present in sewage was not significantly different to the recovery of control viruses. For detection of viruses from lettuce, genomic copies of PP7 were significantly more highly recovered than adenovirus (14.74–18.82 and 0.00–3.44%, respectively). The recovery of infectious virus particles was significantly affected during sewage ultracentrifugation and concentration from lettuce. The simultaneous use of virus controls with dissimilar characteristics and behaviors might resemble different enteric viruses. Inst. de Biotecnología Fil: Blanco Fernández, María Dolores. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Cátedra de Virología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Barrios, Melina Elizabeth. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Cátedra de Virología; Argentina. Ministerio de Ciencia y Tecnología. Agencia Nacional de Promoción Científica y Tecnológica; Argentina Fil: Cammarata, Robertina Viviana. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Cátedra de Virología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Torres, Carolina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Cátedra de Virología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Taboga, Oscar Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Mbayed, Viviana Andrea. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Cátedra de Virología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2017-08-11T11:50:23Z 2017-08-11T11:50:23Z 2017-05 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/951 https://link.springer.com/article/10.1007%2Fs00253-017-8244-2 1432-0614 (Online) 0175-7598 (Print) https://doi.org/10.1007/s00253-017-8244-2 eng info:eu-repo/semantics/restrictedAccess application/pdf Applied microbiology and biotechnology 101 (10) : 4289–4298. (2017) |
| spellingShingle | Food Technology Wterborne Diseases Disease Control Tecnología de Alimentos Enfermedades Transmitidas por Agua Control de Enfermedades Blanco Fernández, María Dolores Barrios, Melina Elizabeth Cammarata, Robertina Viviana Torres, Carolina Taboga, Oscar Alberto Mbayed, Viviana Andrea Comparison of internal process control viruses for detection of food and waterborne viruses |
| title | Comparison of internal process control viruses for detection of food and waterborne viruses |
| title_full | Comparison of internal process control viruses for detection of food and waterborne viruses |
| title_fullStr | Comparison of internal process control viruses for detection of food and waterborne viruses |
| title_full_unstemmed | Comparison of internal process control viruses for detection of food and waterborne viruses |
| title_short | Comparison of internal process control viruses for detection of food and waterborne viruses |
| title_sort | comparison of internal process control viruses for detection of food and waterborne viruses |
| topic | Food Technology Wterborne Diseases Disease Control Tecnología de Alimentos Enfermedades Transmitidas por Agua Control de Enfermedades |
| url | http://hdl.handle.net/20.500.12123/951 https://link.springer.com/article/10.1007%2Fs00253-017-8244-2 https://doi.org/10.1007/s00253-017-8244-2 |
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