Assessment of Noroviruses in selected Ulam from local market in Malaysia
2012
Ghazali F. M. | Noor Eliza M. R. | Elexson, N. | Chai, L. C. | Tang, J. Y. H. | Naziehah M. D. | Noorlis A. | Son Radu | Afsah-Hejri L. | Tuan Zainazor T. C. | Cheah, Y. K. | Noor Hidayah M. S.
Presence of Norovirus in food can cause viral gasteroenteritis. Recently, lots of reports relating to Norovirus in food have been published. Special attention must be paid to the raw foodsas they are not subjected to further heat treatment. In this study, pegaga, kesum, tauge and ulam raja (popular salad vegetables in Malaysia) were investigated for Norovirus. A total of 32 samples fromeach type of salad vegetables were purchased from local market and analyzed using One-step RTPCR (Reverse Transcriptase-Polymerase Chain Reaction) for both genogroups namely Norovirus Genogroup I and Genogroup II. Results showed that tauge had the highest contamination with Norovirus Genogroup I (15.6%) comparing to pegaga (9.4%), kesum (12.5%) and ulam raja (0%). Samples were free from Norovirus Genogroup II. The study showed that raw vegetables are high-risk foods and can be contaminated with Norovirus.
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