Retention of rotavirus infectivity in mussels heated by using the French recipe moules marinières

Doris Sobral Marques Souza, Takayuki Miura, Cécile Le Mennec, Célia Regina Monte Barardi, Françoise S. Le Guyader

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

To evaluate the persistence of infectious virus after heating, mussels contaminated with a rotavirus strain were prepared following the French recipe moules marinières (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.

Original languageEnglish
Pages (from-to)2064-2069
Number of pages6
JournalJournal of Food Protection
Volume78
Issue number11
DOIs
Publication statusPublished - 2015 Nov

ASJC Scopus subject areas

  • Food Science
  • Microbiology

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