A Method for Recovery of Viruses from Oysters and Hard and Soft Shell Clams

Metcalf, Theodore G.; Eckerson, D; Moulton, Ellen

doi:10.4315/0362-028x-43.2.89

Cited by 7 publications

(3 citation statements)

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“…T. G. Metcalf, then at the University of New Hampshire, pioneered laboratory studies on the association of enteric viruses with oysters (Metcalf and Stiles 1965 ). He made several further contributions to environmental and shellfish virology there and after his move to the Baylor College of Medicine (Atmar et al 1995 , 1996 ; Metcalf and Stiles 1967 , 1968 ; Metcalf et al 1979 , 1980a , b , 1995 ).…”

Section: Food Matrixmentioning

confidence: 99%

Early Days of Food and Environmental Virology

Cliver

2010

Food Environ Virol

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In July 1962, the author joined the Food Research Institute (FRI), then at the University of Chicago, to become its food virologist. There was a limited record of waterborne viral disease outbreaks at the time; recorded data on foodborne outbreaks were fewer still. Laboratory environmental (water and wastewater) virology was in its infancy, and food virology was in gestation. Detection of viruses was most often attempted by inoculation of primary primate cell cultures, with observation for plaque formation or cytopathic effects. Focus was initially on enteroviruses and reoviruses. Environmental and food samples had to be liquefied if not already in liquid form; clarified to remove solids, bacteria, and fungi; and concentrated to a volume that could be tested in cell culture. Cytotoxicity was also a concern. Studies at the FRI and some other laboratories addressed all of these challenges. The FRI group was the World Health Organization’s Collaborating Center for Food Virology for many years. Other topics studied were virus inactivation as functions of temperature, time, matrix, disinfectants, and microbial action; peroral and ex-vivo infectivity; and the suitability of various virus surrogates for environmental monitoring and inactivation experiments. Detection of noroviruses and hepatitis A virus required molecular methods, most often RT-PCR. When it was found that inactivated virus often gave the same RT-PCR signal as that of infectious virus, sample treatments were sought, which would prevent false-positive test results. Many laboratories around the world have taken up food and environmental virology since 1962, with the result that a dedicated journal has been launched.

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Section: Food Matrixmentioning

confidence: 99%

Early Days of Food and Environmental Virology

Cliver

2010

Food Environ Virol

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“…Nevertheless, they established the basis for further develoments (36,38,67) designed to refine and expand the methods of shellfish extraction. The breadth and applicability of methods have continued to improve (27,43,50,51,52,66,69,71), and their performance using naturally contaminated shellfish has been evaluated (14,15,21,41,65,74).…”

Section: Disjrd Supernatant Fluidmentioning

confidence: 99%

Methods to Detect Viruses in Foods: Testing and Interpretation of Results

Cliver

Ellender

Sobsey

1983

Journal of Food Protection

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Viruses that may be detected in foods should be considered pathogenic and treated with appropriate caution. In this discussion, specific procedures for extracting viruses from shellfish are presented for each of the major commercial species of bivalve molluscs. Other foods for which specific extraction methods are detailed include lettuce, frozen strawberries, ground beef and raw milk. Viruses that may be detected by the methods described are those which are capable of producing a perceptible effect while replicating in cultured primate cells. Both results that are apparently positive and those that are apparently negative require careful interpretation; one must be extremely skeptical if large numbers of food samples obtained at the market appear to yield viruses. The procedures that are now available have some important limitations, including inability to detect the viruses that cause most of the reported foodborne disease. Approaches to surmounting these limitations include use of serologic methods to detect viruses that do not cause perceptible effects in cell cultures and improvement of procedures for extracting all viruses from food samples.

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“…Since polluted oysters usually contain low-level viral contamination, sample extraction and concentration are necessary. Recent investigations (Fugate et al 1975;Sobsey et al 1975Sobsey et al , 1978Tiemey et al 1980;Metcalf et al 1980;Landry et al 1980;Goyal et al 1979;Herrman andCliver 1968a, 1968b;Kostenbader and Cliver 1972;Vaughn et al 1980;Ellender et al 1980) have evaluated the extent of viral contamination of shellfish by various methods of extraction.…”

Section: Introductionmentioning

confidence: 99%

Enterovirus and Bacterial Evaluation of Mississippi Oysters

Ellender¹,

Cook²,

Sheladia

et al. 1980

GCR

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The numbers of enteric viruses and fecal coliform bacteria in oysters and water samples collected along the Mississippi Gulf coast during 1979 were determined. Ten viral isolates, representing members of the poliovirus group, were identified from an approved oyster harvesting site. The number of virus isolations increased to 51 when oysters were collected from a prohibited harvesting location. The majority of isolates were identified as poliovirus type 1 or 2, coxsackievirus B3 and B4, and echovirus type 24. Fecal coliforms in water samples collected at approved and prohibited locations confirmed the classification assigned to each area by the Mississippi State Board of Health. The numbers of fecal coliforms in oyster samples collected at the identical sites did not reflect the levels observed in water samples. There was no positive correlation between indicator bacteria in the water column and the number of viruses in the shellfish examined. These results imply that viral analyses of shellfish may be needed as an adjunct to bacteriological analyses so that shellfish safety is verified. TABLE 1. Fecal coliform levels in water and oyster samples taken during 1979. Pass Christian Reef Graveline Bayou Water Water Median MPN/ 100 ml Oyster Median MPN/lOO ml Oyster Month Surface Bottom Mean MPN/lOO gr Surface Bottom Mean MPN/lOO gr

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A Method for Recovery of Viruses from Oysters and Hard and Soft Shell Clams

Cited by 7 publications

References 0 publications

Early Days of Food and Environmental Virology

Early Days of Food and Environmental Virology

Methods to Detect Viruses in Foods: Testing and Interpretation of Results

Enterovirus and Bacterial Evaluation of Mississippi Oysters

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