1999
DOI: 10.1016/s0168-1605(99)00028-8
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Detection of hepatitis A virus in shellfish by nested reverse transcription-PCR

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Cited by 49 publications
(30 citation statements)
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“…Moreover, preliminary steps, such as concentration of viruses from the sample and nucleic acid purification (removal of inhibitors), are essential for final PCR accuracy and reproducibility. Different methods have been proposed for determining viral contamination based on whole shellfish (8,29) or dissected tissue (4,50) for all types of virus (4,22,24) or for specific viruses (9,10,27). The method based on dissected tissues (4) is considered to be specific, reliable, and reproducible (3), providing a nucleic acid extract that allows detection of most enteric viruses (33).…”
mentioning
confidence: 99%
“…Moreover, preliminary steps, such as concentration of viruses from the sample and nucleic acid purification (removal of inhibitors), are essential for final PCR accuracy and reproducibility. Different methods have been proposed for determining viral contamination based on whole shellfish (8,29) or dissected tissue (4,50) for all types of virus (4,22,24) or for specific viruses (9,10,27). The method based on dissected tissues (4) is considered to be specific, reliable, and reproducible (3), providing a nucleic acid extract that allows detection of most enteric viruses (33).…”
mentioning
confidence: 99%
“…Both for viral suspensions and experimentally contaminated shellfish, RNA extraction was performed with Nucleospin RNAII (Macherey-Nagel, Düren, Germany) according to manufacturer instructions, and nucleic acid was eluted in a 100-l volume. For naturally contaminated samples 300 l of shellfish extract, equivalent to 5 g of shellfish homogenate, was extracted as described by Afzal and Minor (1) and Croci et al (7). The RNA pellet was resuspended in 10 l of deionized triply distilled water containing 1 U of RNase inhibitor/l.…”
mentioning
confidence: 99%
“…Shellfish consumption in Korea is a major risk factor for HAV infection [31], since these products are commonly eaten raw or slightly cooked. Only a drastic heat treatment can assure a complete inactivation of virus [32] and only through cooking of shellfish can reduce the risk to human health [25]. This makes clear the potential to public concern about shellfish safety.…”
Section: Discussionmentioning
confidence: 99%