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M. Leifels, L. Jurzik, M. Wilhelm, I. Hamza (2016)
Corrigendum to: “Use of ethidium monoazide and propidium monoazide to determine viral infectivity upon inactivation by heat, UV-exposure and chlorine” [Int. J. Hyg. Environ. Health 218 (8) (2015) 686–693]International Journal of Hygiene and Environmental Health, 219
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A comparative study of digital RT-PCR and RT-qPCR for quantification of Hepatitis A virus and Norovirus in lettuce and water samples.International journal of food microbiology, 201
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Development, Evaluation, and Standardization of a Real-Time TaqMan Reverse Transcription-PCR Assay for Quantification of Hepatitis A Virus in Clinical and Shellfish SamplesApplied and Environmental Microbiology, 72
N. Fuster, R. Pintó, Cristina Fuentes, N. Beguiristain, A. Bosch, S. Guix (2016)
Propidium monoazide RTqPCR assays for the assessment of hepatitis A inactivation and for a better estimation of the health risk of contaminated waters.Water research, 101
Gloria Sánchez, Patricia Elizaquível, Rosa Aznar, Rosa Aznar (2012)
A single method for recovery and concentration of enteric viruses and bacteria from fresh-cut vegetables.International journal of food microbiology, 152 1-2
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Use of Propidium Monoazide in Reverse Transcriptase PCR To Distinguish between Infectious and Noninfectious Enteric Viruses in Water SamplesApplied and Environmental Microbiology, 76
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Application of viability PCR to discriminate the infectivity of hepatitis A virus in food samples.International journal of food microbiology, 201
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More can be done to stop ‘silent disease’ of hepatitis
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Patricia Elizaquível, Rosa Aznar, Rosa Aznar, Gloria Sánchez (2014)
Recent developments in the use of viability dyes and quantitative PCR in the food microbiology fieldJournal of Applied Microbiology, 116
G. Sánchez (2015)
Processing Strategies to Inactivate Hepatitis A Virus in Food Products: A Critical ReviewComprehensive Reviews in Food Science and Food Safety, 14
G. Sánchez, Patricia Elizaquível, R. Aznar (2012)
Discrimination of Infectious Hepatitis A Viruses by Propidium Monoazide Real-Time RT-PCRFood and Environmental Virology, 4
R. Aggarwal, A. Goel (2018)
Hepatitis A VirusHandbook of Foodborne Diseases
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Microbiology of Food and Animal Feed — Horizontal Method for Determination of Hepatitis A Virus and Norovirus in Food Using Real‐time RT‐PCR — Part 1: Method for Quantification
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F.B. Hollinger, S. Emerson (2001)
Fields Virology
IntroductionHepatitis A virus (HAV) is a small (27–32 nm), nonenveloped, and positive‐sense single‐stranded RNA virus which is excreted in faeces at levels from 106 to 1011 viruses per gram (Costafreda et al. ). Consequently, hepatitis A infection generally occurs through the faecal–oral route either by direct contact with an HAV‐infected person, ingestion of contaminated water or food, or in a lesser extent by contact with contaminated fomites (Hollinger and Emerson ). As a result of the increasing number of hepatitis A outbreaks associated with imported foods in high‐income countries (reviewed by Sánchez ), HAV has been considered as a re‐emerging foodborne public health threat (Sprenger ). Moreover, the World Health Organization (WHO) has recently estimated that there are 14 million cases and 28 000 deaths of foodborne hepatitis A worldwide every year (WHO ). Therefore, there is a great demand for rapid, specific, sensitive, accurate and standardized procedures for HAV detection in foods. Recently, a standardized RT‐qPCR‐based procedure has been developed for norovirus and HAV detection in some food matrices (ISO 15216‐1:2017). Like any other technologies, PCR‐based methods have limitations, such as discrimination of infectious and inactivated viruses that may overestimate the presence of infectious foodborne viruses. To circumvent this limitation, monoazide
Journal of Applied Microbiology – Wiley
Published: Jan 1, 2018
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