期刊
JOURNAL OF FOOD PROTECTION
卷 78, 期 11, 页码 2064-2069出版社
INT ASSOC FOOD PROTECTION
DOI: 10.4315/0362-028X.JFP-15-191
关键词
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资金
- French government (Direction generale de l'Alimentation [DGA1]) [2014-13/1210720/NF]
- Japan Society for the Promotion of Science [23-4434]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES) Foundation
- Ministry of Education of Brazil, Brasilia
To evaluate the persistence of infectious virus after heating, mussels contaminated with a rotavirus strain were prepared following the French recipe moules marinieres (mariner's mussels). Rotavirus was then quantified by real-time quantitative PCR (RT-qPCR) and a cell culture infectivity assay. Results showed the persistence of infectious virus after 3 min of cooking. After 5 min, when no infectious virus could be detected, the RT-qPCR approach showed a 1-log decrease compared with concentrations detected after 1 min of cooking.
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