Viruses
products
Viruses Half of the reported foodborne disease outbreaks in developed countries have no identified agent and literature to date suggests that these outbreaks are caused by viruses. The Center for Disease Control and Prevention (CDC) estimated that 67% of foodborne illnesses in 1999 in the U.S. alone, were caused by a Norwalk-group of viruses (noroviruses) (Mead et al, 1999). Viruses require a host in order to multiply and human infection can occur following consumption of contaminated food, person-to-person body contact, or release of aerosols; viruses cannot grow in food. Contamination of food may occur either during preparation and serving by infected food handlers or by contact with sewage or sewage-polluted water. Viruses represent one of the most unrecognized causes of foodborne and waterborne outbreaks. Furthermore, highly pathogenic diseases which have been traditionally limited to animals are crossing the species boundary to humans, such as avian and swine influenza. This suggests the need for adequate, rapid diagnostic tools to detect viruses in food which overcome the problematic requirement for a living host or animal tissue for growth, combined with the low level of contamination in foods. Traditional methods have relied on cell culture and complex extraction methods but these techniques are not suitable for routine application and recovery rates remain poor, prompting the need for updated virus-detection procedures which are cost-effective and allow for practical implementation. News Medical. http://www.news-medical.net/news/2008/04/09/37149.aspx. (July 2012) Mead et al. (1999). Food-related illness and death in the United States. Emerging Infectious Diseases 5(5):607-625. http://www.cdc.gov/ncidod/eid/vol5no5/pdf/mead.pdf Riemann , H.P. Cliver, D.O. (2005). Foodborne Infections and Intoxications. 3d ed. Academic Press (Elsevier): London, Amsterdam. World Health Organization (2008). Viruses in Food: Scientific Advice to Support Risk Management Activities. Retrieved from http://www.who.int/foodsafety/publications/micro/Viruses_in_food_MRA.pdf
Hepatitis A ANTIBODIES Catalog # Specificity
Host / Source
Dry Ice
Clone # Tested Apps
Format
Preservative
C65868M Hepatitis A Virus (HAV) C65881M Hepatitis A Virus (HAV) C65885M Hepatitis A Virus (HAV) C86318M Hepatitis A Virus (HAV)
Mouse BDI868
EIA,IHC N Purified EIA,IFA,IHC N Purified
NaN3 NaN3 NaN3 NaN3
Mouse Mouse
818 581
EIA
N Purified
Mouse MK-01
EIA,WB N Purified
ANTIGENS Catalog # Specificity
Host / Source FRhK-4 Cells FRhK-4 Cells E. coli
Dry Ice
Tested Apps
Format
Preservative
8198
Hepatitis A Virus (HAV) Antigen, >60% Viral Protein
Partially Purified Y
NaN3
EIA,WB
Hepatitis A Virus (HAV) Antigen, Concentrate, >60% Viral Protein Hepatitis A Virus (HAV) P3C, Recombinant Hepatitis A Virus (HAV) P2C, Recombinant Hepatitis A Virus (HAV) P2C-P3A, Recombinant Hepatitis A Virus (HAV) VP1, Recombinant Hepatitis A Virus (HAV) VP1-P2A, Recombinant Hepatitis A Virus (HAV) VP3, Recombinant Hepatitis A Virus (HAV) VP4-VP2, Recombinant
8505
Partially Purified Y
NaN3
EIA,WB
R18110 R18910 R18210 R18710 R18810 R18610 R18510
Purified Purified Purified Purified Purified Purified Purified
N N N N N N N
None None None None None None None
EIA,WB EIA,WB EIA,WB EIA,WB EIA,WB EIA,WB EIA,WB
E. coli E. coli E. coli E. coli E. coli E. coli
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