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 | Acesso ao texto completo restrito à biblioteca da Embrapa Gado de Leite. Para informações adicionais entre em contato com cnpgl.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
26/06/2024 |
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Data da última atualização: |
26/06/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CANTELLI, C. P.; SILVA, M. R.; PIMENTA, L. M.; TAVARES, G. C. L.; BADUY, G. A.; DUCH, A. A. S.; MENEZES, L. D. M.; FIALHO, A. M.; MARANHÃO, A. G.; FUMIAN, T. M.; MIAGOSTOVICH, M. P.; LEITE, J. P. G. |
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Afiliação: |
CARINA PACHECO CANTELLI, INSTITUTO OSWALDO CRUZ; MARCIO ROBERTO SILVA, CNPGL; LAÍS MARQUES PIMENTA, INSTITUTO OSWALDO CRUZ; GUILHERME CAETANO LANZIERI TAVARES, INSTITUTO OSWALDO CRUZ; GABRIEL ASSAD BADUY, INSTITUTO OSWALDO CRUZ; ANDRÉ ALMEIDA SANTOS DUCH, INSTITUTO MINEIRO DE AGROPECUÁRIA; LILIANE DENIZE MIRANDA MENEZES, INSTITUTO MINEIRO DE AGROPECUÁRIA; ALEXANDRE MADI FIALHO, INSTITUTO OSWALDO CRUZ; ADRIANA GONÇALVES MARANHÃO, INSTITUTO OSWALDO CRUZ; TULIO MACHADO FUMIAN, INSTITUTO OSWALDO CRUZ; MARIZE PEREIRA MIAGOSTOVICH, INSTITUTO OSWALDO CRUZ; JOSÉ PAULO GAGLIARDI LEITE, INSTITUTO OSWALDO CRUZ. |
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Título: |
Evaluation of extraction methods to detect noroviruses in ready‑to‑eat raw milk Minas artisanal cheese. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food and Environmental Virology, v. 16, p. 188-199, 2024. |
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DOI: |
https://doi.org/10.1007/s12560-024-09588-1 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to assess two homogenization methods to recover norovirus from Minas artisanal cheese (MAC) made with raw bovine milk obtained from four microregions of the Minas Gerais state, Brazil, with diferent ripening times and geographical and abiotic characteristics. For this purpose, 33 fscal samples were artifcially contaminated with norovirus GI and GII, and Mengovirus (MgV), used as an internal process control (IPC). TRIzol® reagent and Proteinase K homogenization methods were evaluated for all samples were then subjected to RNA extraction using viral magnetic beads and RT-qPCR Taqman® for viral detection/quantifcation. Proteinase K method showed better efciency results for both norovirus GI and GII, with means recovery efciency of 45.7% (95% CI 34.3–57.2%) and 41.4% (95% CI 29.1–53.6%), respectively, when compared to TRIzol method (16.6% GI, 95% CI 8.4–24.9%, and 12.3% GII, 95% CI 7.0–17.6%). The limits of detection for norovirus GI and GII for this method were 101 GC/g and 103 GC/g, respectively, independent of cheese origin. MgV was detected and revealed in 100% success rate in all types of cheese, with mean recovery efciency of 25.6% for Proteinase K, and 3.8% for the TRIzol method. According to cheese origin, Triangulo Mineiro MAC had the highest mean recovery rates for the three viral targets surveyed (89% GI, 87% GII, and 51% MgV), while Serro MAC showed the lowest rates (p<0.001). Those results indicate that the proteinase K adapted method is suitable for norovirus GI and GII detection in MAC and corroborated MgV as an applicable IPC to be used during the process. MenosThis study aimed to assess two homogenization methods to recover norovirus from Minas artisanal cheese (MAC) made with raw bovine milk obtained from four microregions of the Minas Gerais state, Brazil, with diferent ripening times and geographical and abiotic characteristics. For this purpose, 33 fscal samples were artifcially contaminated with norovirus GI and GII, and Mengovirus (MgV), used as an internal process control (IPC). TRIzol® reagent and Proteinase K homogenization methods were evaluated for all samples were then subjected to RNA extraction using viral magnetic beads and RT-qPCR Taqman® for viral detection/quantifcation. Proteinase K method showed better efciency results for both norovirus GI and GII, with means recovery efciency of 45.7% (95% CI 34.3–57.2%) and 41.4% (95% CI 29.1–53.6%), respectively, when compared to TRIzol method (16.6% GI, 95% CI 8.4–24.9%, and 12.3% GII, 95% CI 7.0–17.6%). The limits of detection for norovirus GI and GII for this method were 101 GC/g and 103 GC/g, respectively, independent of cheese origin. MgV was detected and revealed in 100% success rate in all types of cheese, with mean recovery efciency of 25.6% for Proteinase K, and 3.8% for the TRIzol method. According to cheese origin, Triangulo Mineiro MAC had the highest mean recovery rates for the three viral targets surveyed (89% GI, 87% GII, and 51% MgV), while Serro MAC showed the lowest rates (p<0.001). Those results indicate that the proteinase K adapted method is suitable fo... Mostrar Tudo |
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Thesagro: |
Produto Derivado do Leite; Queijo de Minas. |
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Thesaurus Nal: |
Cheeses; Food safety; Norovirus. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 02601naa a2200325 a 4500
001 2165156
005 2024-06-26
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s12560-024-09588-1$2DOI
100 1 $aCANTELLI, C. P.
245 $aEvaluation of extraction methods to detect noroviruses in ready‑to‑eat raw milk Minas artisanal cheese.$h[electronic resource]
260 $c2024
520 $aThis study aimed to assess two homogenization methods to recover norovirus from Minas artisanal cheese (MAC) made with raw bovine milk obtained from four microregions of the Minas Gerais state, Brazil, with diferent ripening times and geographical and abiotic characteristics. For this purpose, 33 fscal samples were artifcially contaminated with norovirus GI and GII, and Mengovirus (MgV), used as an internal process control (IPC). TRIzol® reagent and Proteinase K homogenization methods were evaluated for all samples were then subjected to RNA extraction using viral magnetic beads and RT-qPCR Taqman® for viral detection/quantifcation. Proteinase K method showed better efciency results for both norovirus GI and GII, with means recovery efciency of 45.7% (95% CI 34.3–57.2%) and 41.4% (95% CI 29.1–53.6%), respectively, when compared to TRIzol method (16.6% GI, 95% CI 8.4–24.9%, and 12.3% GII, 95% CI 7.0–17.6%). The limits of detection for norovirus GI and GII for this method were 101 GC/g and 103 GC/g, respectively, independent of cheese origin. MgV was detected and revealed in 100% success rate in all types of cheese, with mean recovery efciency of 25.6% for Proteinase K, and 3.8% for the TRIzol method. According to cheese origin, Triangulo Mineiro MAC had the highest mean recovery rates for the three viral targets surveyed (89% GI, 87% GII, and 51% MgV), while Serro MAC showed the lowest rates (p<0.001). Those results indicate that the proteinase K adapted method is suitable for norovirus GI and GII detection in MAC and corroborated MgV as an applicable IPC to be used during the process.
650 $aCheeses
650 $aFood safety
650 $aNorovirus
650 $aProduto Derivado do Leite
650 $aQueijo de Minas
700 1 $aSILVA, M. R.
700 1 $aPIMENTA, L. M.
700 1 $aTAVARES, G. C. L.
700 1 $aBADUY, G. A.
700 1 $aDUCH, A. A. S.
700 1 $aMENEZES, L. D. M.
700 1 $aFIALHO, A. M.
700 1 $aMARANHÃO, A. G.
700 1 $aFUMIAN, T. M.
700 1 $aMIAGOSTOVICH, M. P.
700 1 $aLEITE, J. P. G.
773 $tFood and Environmental Virology$gv. 16, p. 188-199, 2024.
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