Detection and Quantification of Norovirus in Oysters using Low pH Elution and Enzymatic Virus Elution Methods

Abstract

 Effect of pH in elution buffer on efficiency of viral extraction from oysters was examined. Then, efficiencies for detection and quantification of Norovirus from oysters were investigated with comparing two virus extraction methods employing the elution buffer at optimal pH and enzymatic virus elution by amylase. Extraction efficiencies of murine norovirus, which was used as internal control, from oysters indicated employment of elution buffer with lower pH resulted in higher efficiency of virus detection and that was higher than when amylase digestion was employed. On the other hand, amylase treatment was shown to be more efficient than low pH elution method for quantification of Norovirus accumulated in cultured oysters. Digestion by amylase is suggested to be effective to facilitate desorption of Norovirus from organic compounds in digestive diverticlum of oysters.