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dc.contributor.authorLowther, J A
dc.contributor.authorBosch, A
dc.contributor.authorButot, S
dc.contributor.authorOllivier, J
dc.contributor.authorMäde, D
dc.contributor.authorRutjes, S A
dc.contributor.authorHardouin, G
dc.contributor.authorLombard, B
dc.contributor.authorIn't Veld, P
dc.contributor.authorLeclercq, A
dc.date.accessioned2018-03-21T08:55:24Z
dc.date.available2018-03-21T08:55:24Z
dc.date.issued2017-11-21
dc.identifier.citationValidation of ISO method 15216 part 1 - Quantification of hepatitis A virus and norovirus in food matrices. 2017 Int. J. Food Microbiol.en
dc.identifier.issn1879-3460
dc.identifier.pmid29229293
dc.identifier.doi10.1016/j.ijfoodmicro.2017.11.014
dc.identifier.urihttp://hdl.handle.net/10029/621667
dc.description.abstractHepatitis 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.
dc.language.isoenen
dc.rightsinfo:eu-repo/semantics/closedAccessen
dc.titleValidation of ISO method 15216 part 1 - Quantification of hepatitis A virus and norovirus in food matrices.en
dc.typeArticleen
dc.identifier.journalInt J Food Microbiol 2019; 288:82-90en
html.description.abstractHepatitis 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.


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