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Virus-contaminated soft fruits or vegetables are increasingly identified as causes of foodborne viral illness. Noroviruses and hepatitis A virus are the most common pathogens in viral infections transmitted by these kinds of foods. To improve microbiological detection and monitoring and to increase insights into the contribution of fruits and vegetables to foodborne viral transmission, sensitive, reliable, and standardized methods are needed. More studies on virus detection methods for foods are being published, but validated consensus protocols are not yet available. In this paper, different methodologies are reviewed critically. The use of process controls and internal amplification controls is discussed.
Original languageEnglish
JournalFood Analytical Methods
Publication date2008
Volume1
Issue2
Pages73-84
ISSN1936-9751
DOIs
StatePublished
CitationsWeb of Science® Times Cited: 31
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