A comparison of virus concentration methods for molecular detection and characterization of rotavirus in bivalve shellfish species.


:The objectives of this study were to develop a method for concentrating rotavirus, to assess the detection rate, and to characterize the genotype of naturally occurring rotavirus in bivalve shellfish species; including oysters (Saccostrea forskali), cockles (Anadara nodifera), and mussels (Perna viridis). The results demonstrated that an adsorption-twice elution-extraction method was less-time consuming method of concentrating the spiked rotavirus, yielding high sensitivity of 1.14 genome copies/g of digestive tissues from all three shellfish species, as detected using an RT-nested PCR. In seeding experiments, rotavirus as low as 1.39 genome copies was able to be detected in 4 g of digestive tissues or per sample. In the period of August 2011 to July 2012, of the 300 bivalve shellfish samples collected and tested, 24 (8.0%) were found to be contaminated with rotavirus, the figures being: oysters, 13/100 samples; mussels, 10/100 samples; and cockles, 1/100 samples. By DNA sequencing of the RT-nested PCR products and phylogenetic analysis, the rotaviruses detected were classified into G1, lineage II (4 samples); G3 (10 samples): lineage I (3 samples), lineage IIIc (3 samples), lineage IIId (3 samples), lineage IV (1 sample); G9 (6 samples); and G12, lineage III (1 sample). These findings suggest that this virus concentration method provides high sensitivity for the detection of rotavirus from the three bivalve shellfish species. The prevalence of rotavirus and the identified genotypes contribute to the molecular epidemiology of rotavirus in different shellfish species.


Food Microbiol


Food microbiology


Kittigul L,Singhaboot Y,Chavalitshewinkoon-Petmitr P,Pombubpa K,Hirunpetcharat C




Has Abstract


2015-04-01 00:00:00












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    journal_title:Food microbiology

    pub_type: 杂志文章,评审


    authors: Gobbetti M,Rizzello CG,Di Cagno R,De Angelis M

    更新日期:2014-02-01 00:00:00

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    abstract::In this study, P. kudriavzevii was isolated and identified as an effective antagonistic yeast, which could significantly inhibit the rotting rate, weight loss, and delay the color change, with no effect on total soluble solids (TSS), titratable acid (TA), or firmness during cherry tomato storage. High-throughput seque...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Liu X,Gao Y,Yang H,Li L,Jiang Y,Li Y,Zheng J

    更新日期:2020-06-01 00:00:00

  • Survival of foodborne pathogens at different relative humidities and temperatures and the effect of sanitizers on apples with different surface conditions.

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Tian JQ,Bae YM,Lee SY

    更新日期:2013-08-01 00:00:00

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Baruzzi F,Quintieri L,Caputo L,Cocconcelli P,Borcakli M,Owczarek L,Jasińska UT,Skąpska S,Morea M

    更新日期:2016-12-01 00:00:00

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Aspridou Z,Balomenos A,Tsakanikas P,Manolakos E,Koutsoumanis K

    更新日期:2019-06-01 00:00:00

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Jeong DW,Choi YC,Lee JM,Kim JH,Lee JH,Kim KH,Lee HJ

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Li Y,Zhang Y,Liu M,Qin Y,Liu Y

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    pub_type: 杂志文章


    authors: Usbeck JC,Kern CC,Vogel RF,Behr J

    更新日期:2013-12-01 00:00:00

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Weber C,Stephan R,Druggan P,Joosten H,Iversen C

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    pub_type: 杂志文章


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    更新日期:2018-02-01 00:00:00

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    journal_title:Food microbiology

    pub_type: 杂志文章


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    pub_type: 杂志文章,评审


    authors: Del Bove M,Lattanzi M,Rellini P,Pelliccia C,Fatichenti F,Cardinali G

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    pub_type: 杂志文章


    authors: Calvo H,Mendiara I,Arias E,Blanco D,Venturini ME

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Mancini S,Paci G,Ciardelli V,Turchi B,Pedonese F,Fratini F

    更新日期:2019-10-01 00:00:00

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Tomičić R,Raspor P

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    pub_type: 杂志文章


    authors: Choi S,Jun H,Bang J,Chung SH,Kim Y,Kim BS,Kim H,Beuchat LR,Ryu JH

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Little CL,Richardson JF,Owen RJ,de Pinna E,Threlfall EJ

    更新日期:2008-05-01 00:00:00

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    abstract::Campylobacter jejuni is the most common pathogen associated with foodborne diseases. Persistent presence of this pathogen contaminating the environment in slaughterhouses and chicken products have been reported worldwide. Although many efforts have been employed for reducing C. jejuni contamination, few studies have b...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Melo RT,Grazziotin AL,Júnior ECV,Prado RR,Mendonça EP,Monteiro GP,Peres PABM,Rossi DA

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    pub_type: 杂志文章


    authors: Wang H,Qin X,Mi S,Li X,Wang X,Yan W,Zhang C

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    pub_type: 杂志文章


    authors: Fracassetti D,Francesco Lo Faro AF,Moiola S,Orioli M,Tirelli A,Iriti M,Vigentini I,Foschino R

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    authors: Talukdar PK,Sarker MR

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: López-Gálvez F,Gil MI,Andújar S,Allende A

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Gunther NW 4th,Abdul-Wakeel A,Scullen OJ,Sommers C

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Bansal M,Dhowlaghar N,Nannapaneni R,Kode D,Chang S,Sharma CS,McDaniel C,Kiess A

    更新日期:2021-06-01 00:00:00

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Hohweyer J,Cazeaux C,Travaillé E,Languet E,Dumètre A,Aubert D,Terryn C,Dubey JP,Azas N,Houssin M,Loïc F,Villena I,La Carbona S

    更新日期:2016-08-01 00:00:00

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    abstract::Following the detection of methicillin-resistant Staphylococcus aureus (MRSA) ST398 in food-producing animals, both livestock and wildlife, and derived products, are considered potential sources of MRSA in humans. There is a paucity of data on MRSA in foods in Italy, and the data regarding wild animals are particularl...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Traversa A,Gariano GR,Gallina S,Bianchi DM,Orusa R,Domenis L,Cavallerio P,Fossati L,Serra R,Decastelli L

    更新日期:2015-12-01 00:00:00

  • Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C.

    abstract::Smoked salmon is a highly appreciated delicatessen product. Nevertheless, this ready-to-eat (RTE) product is considered at risk for Listeria monocytogenes, due to both the prevalence and growth potential of this bacteria on the product. Biopreservation may be considered a mild and natural effective strategy for minimi...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Aymerich T,Rodríguez M,Garriga M,Bover-Cid S

    更新日期:2019-10-01 00:00:00

  • Utilization of galactooligosaccharides by Bifidobacterium longum subsp. infantis isolates.

    abstract::Prebiotics are non-digestible substrates that stimulate the growth of beneficial microbial populations in the intestine, especially Bifidobacterium species. Among them, fructo- and galacto-oligosaccharides are commonly used in the food industry, especially as a supplement for infant formulas. Mechanistic details on th...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Garrido D,Ruiz-Moyano S,Jimenez-Espinoza R,Eom HJ,Block DE,Mills DA

    更新日期:2013-04-01 00:00:00

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    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Rinaldi A,Blaiotta G,Aponte M,Moio L

    更新日期:2016-02-01 00:00:00

  • Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce.

    abstract::Outbreaks of food-borne disease associated with the consumption of fresh and minimally processed fruits and vegetables have increased dramatically over the last few years. Traditional chemical sanitizers are unable to completely eradicate or kill the microorganisms on fresh produce. These conditions have stimulated re...

    journal_title:Food microbiology

    pub_type: 杂志文章


    authors: Siroli L,Patrignani F,Serrazanetti DI,Tabanelli G,Montanari C,Gardini F,Lanciotti R

    更新日期:2015-05-01 00:00:00