Validation of EN ISO method 15216-Part 1-Quantification of hepatitis A virus and norovirus in food matrices

Type Article
Date 2019-01
Language English
Other localization
Author(s) Lowther J. A.1, Bosch A.2, 3, Butot S.4, Ollivier Joanna5, Maede D.6, Rutjes S. A.7, Hardouin G.8, Lombard B.9, In'T Veld P.10, Leclercq A.11, 12
Affiliation(s) 1 : Ctr Environm Fisheries & Aquaculture Sci, European Union Reference Lab Monitoring Bacteriol, Weymouth DT4 8UB, England.
2 : Univ Barcelona, Dept Microbiol, Enter Virus Lab, Barcelona, Spain.
3 : Univ Barcelona, Inst Nutr & Food Safety, Barcelona, Spain.
4 : Nestle Res Ctr, Dept Food Safety Res, Microbial & Mol Analyt Grp, Lausanne, Switzerland.
5 : Inst Francais Rech Exploitat Mer, Lab Microbiol, Nantes, France.
6 : State Off Consumer Protect Saxony Anhalt, Dept Food Safety, Halle, Saale, Germany.
7 : Natl Inst Publ Hlth & Environm, Lab Zoonoses & Environm Microbiol, Ctr Infect Dis Control Netherlands, Bilthoven, Netherlands.
8 : Assoc Francaise Normalisat, St Denis, Reunion, France.
9 : Agence Natl Securite Sanit Alimentat Environm & T, Maisons Alfort, France.
10 : Netherlands Food & Consumer Prod Safety Author, Utrecht, Netherlands.
11 : Inst Pasteur, Biol Infect Unit, Natl Reference Ctr, Paris, France.
12 : WHO Collaborating Ctr Listeria, Paris, France.
Source International Journal Of Food Microbiology (0168-1605) (Elsevier Science Bv), 2019-01 , Vol. 288 , P. 82-90
DOI 10.1016/j.ijfoodmicro.2017.11.014
WOS© Times Cited 34
Keyword(s) Norovirus, Hepatitis A virus, Real-time RT-PCR, Validation, Standardization, Bivalve molluscan shellfish, Soft fruit, Vegetables, Bottled water, Surfaces

Hepatitis A virus (HAV) and norovirus are important agents of food-borne human viral illness, with common vehicles including bivalve molluscan shellfish, soft fruit and various vegetables. Outbreaks of viral illness due to contamination of the surfaces of foods, or food preparation surfaces by for example infected food handlers are also common. Virus analysis of food matrices can contribute towards risk management for these hazards and a two-part technical specification for determination of Hepatitis A virus and norovirus in food matrices (ISO/TS 15216:2013) was published jointly by the European Committee for Standardisation and the International Organization for Standardization in 2013. As part of the European Mandate No. M381 to validate 15 standards in the field of food microbiology, an international validation study involving 18 laboratories from 11 countries in Europe was conducted between 2012 and 2014. This study aimed to generate method characteristics including limit of detection, limit of quantification, repeatability and reproducibility for ISO 15216 - Part 1, the method for quantification, in seven food matrices. The organization and results of this study, including observations that led to improvements in the standard method are presented here. After its conclusion, the method characteristics generated were added to the revised international standard, ISO 15216-1:2017, published in March 2017.

Full Text
File Pages Size Access
9 805 KB Access on demand
Author's final draft 28 436 KB Open access
Top of the page

How to cite 

Lowther J. A., Bosch A., Butot S., Ollivier Joanna, Maede D., Rutjes S. A., Hardouin G., Lombard B., In'T Veld P., Leclercq A. (2019). Validation of EN ISO method 15216-Part 1-Quantification of hepatitis A virus and norovirus in food matrices. International Journal Of Food Microbiology, 288, 82-90. Publisher's official version : , Open Access version :