بررسی درصد بازیابی ویروسی در سبزیجات برگ سبز مختلف
نویسندگان: Maedeh Rafieepoor , Seyed Reza Mohebbi ©, Seyed Masoud Hosseini, Mohammad Tanhaei, Mahsa Saeedi Niasar, Hamid Asadzadeh Aghdaei, Mohammad Reza Zali
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خلاصه مقاله: In today's society, due to changes in diet, more people are turning to eating a variety of healthy foods, including green leafy vegetables. On the other hand, studies show that many outbreaks have a viral origin that can be transmitted through water or food. Contamination of vegetables and green plant products can be considered as an effective factor in the transmission potential of gastrointestinal viruses. Due to the wide variety of vegetables, some studies show that the percentage of contamination in different vegetables can be different. Our aim in this study was to investigate the relationship between the type of vegetables and its viral recovery rate, which can affect the type of sampling methods. In this study, 3 types of leafy vegetables including lettuce, spinach and parsley were analyzed and to evaluate its viral recovery, the avian infectious bronchitis vaccine (IBV) was used. By inoculating a certain amount of virus into 25 gr of vegetables and rinsed the surface of the vegetable by TGBE buffer, we used PEG to concentrate the virus in this method. Molecular method was performed to evaluate the final recovery rate in different vegetables based a set of primers designed for IBV based on SYBR GREEN RT-qPCR. Finally, it was observed that under the same conditions for all samples and along with positive control samples (direct extraction of IBV) and negative (uninoculated sample), the rate of viral recovery in the samples was different. In the comparison between different types of green leafy plants, there are differences in the rate of recovery. These results indicate that, depending on the structure of each plant, the virus attachment to the leaves surface may be different, as a result of which the amount of virus detected from the surface can be different. This means that in addition to the efficiency of the virus concentration and leaching method and even the molecular methods of virus detection, the type of vegetable was studied is also important.
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