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Appl Environ Microbiol. 1968 October; 16(10): 1564-1569
Copyright © 1968 American Society for Microbiology. All Rights Reserved.

Methods for Detecting Food-borne Enteroviruses

Food Research Institute and Department of Bacteriology, University of Wisconsin, Madison, Wisconsin 53706

ABSTRACT

A method previously reported for detecting virus in a model system composed of cottage cheese contaminated with coxsackievirus type A9 has been adapted to detecting selected strains of enteroviruses in a variety of foods. Bentonite is omitted and serum is added for extracting virus from low-protein foods. Samples of foods, usually 25 g, must contain at least 3 to 4 plaque-forming units for a 50% probability of detecting virus. Sensitivity in detecting echovirus type 6 was lower than that for the other viruses used. After extraction from potato salad, poliovirus type 2 was completely reactivated if it had been neutralized with coproantibody, but it was only partially reactivated if neutralized with hyperimmune rabbit serum.