Abstract
The aim of this study was the application of an ultracentrifugation-based method for detection of feline calicivirus (FCV) in experimentally contaminated meat samples of roast pork chop, salami and gammon. Virus particles were liberated from food items by washing in 0.5-M glycine containing 1% bovine albumin. Food debris were removed by slow-speed centrifugation, and viruses were subsequently sedimented by ultracentrifugation. The recovery of infectious virus particles was determined by cell culture. Furthermore, RNA was extracted from virus particles and reverse-transcription polymerase chain reaction ((RT)PCR) was performed on the nucleic acid extracts. To demonstrate the efficiency of this method in removal of inhibitors from food sample extracts, an internal amplification control was constructed and incorporated into FCV (RT)PCR. Virus recovery for smoked meat, salami and cooked ham was 12.5%, 3.4% and 5.9%, respectively. The ultracentrifugation-based method is efficient in eliminating or reducing the level of inhibitory substances and can be applied for calicivirus extraction and concentration from delicatessen meat samples.
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