Retention of Rotavirus Infectivity in Mussels Heated by Using the French Recipe Moules Marinières
To evaluate the persistence of infectious virus after heating, mussels contaminated with a rotavirus strain were prepared following the French recipe moules marini`eres (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
Marques Souza Doris Sobral, Miura Takayuki, Le Mennec Cecile, Monte Barardi Celia Regina, Le Guyader Francoise S. (2015). Retention of Rotavirus Infectivity in Mussels Heated by Using the French Recipe Moules Marinières. Journal Of Food Protection. 78 (11). 2064-2069. https://doi.org/10.4315/0362-028X.JFP-15-191, https://archimer.ifremer.fr/doc/00297/40783/
