Development of a Method for Recovery of Rotavirus from the Surface of Vegetables

Abstract

Rotaviruses cause waterborne disease outbreaks of gastroenteritis from sewage contaminated water, but methods have not been available to assess the potential for transmission of rotavirus by uncooked foods. A method was developed for recovery of rotavirus from the surface of vegetables. The simian rotavirus SA-11, used as a model for the human rotavirus, was adsorbed onto lettuce and the effects of various eluents tested for its recovery. The maximum recovery of rotavirus occurred with a solution of 3% beef extract at pH 8.0 after 5 min of exposure. Longer exposure times did not enhance virus recovery. Recovery of rotavirus and poliovirus type 1 (LSC) averaged 80 and 65%, respectively. Recovery of rotavirus from non-leafy vegetables was lower, averaging 44% for celery, carrot and radish. This method should prove useful for assessing the occurrence and survival of rotavirus on uncooked foods.