Author/Authors :
Tuan Zainazor, T.C. Universiti Putra Malaysia - Faculty of Food Science and Technology, Center of Excellence for Food Safety Research, Malaysia , Tuan Zainazor, T.C. Ministry of Health Malaysia - National Public Health Laboratory, Malaysia , Afsah-Hejri, L. Universiti Putra Malaysia - Faculty of Food Science and Technology, Center of Excellence for Food Safety Research, Malaysia , Noor Hidayah, M.S Universiti Putra Malaysia - Faculty of Food Science and Technology, Center of Excellence for Food Safety Research, Malaysia , Noor Eliza, M.R. Ministry of Health Malaysia - National Public Health Laboratory, Malaysia , Naziehah, M.D. Ministry of Health Malaysia - National Public Health Laboratory, Malaysia , Tang, J.Y. H. Universiti Sultan Zainal Abidin - Faculty of Food Technology, Malaysia , Noorlis, A. Universiti Putra Malaysia - Faculty of Food Science and Technology, Centre of Excellence for Food Safety Research, Malaysia , Elexson, N. Universiti Putra Malaysia - Faculty of Food Science and Technology, Centre of Excellence for Food Safety Research, Malaysia , Chai, L.C. university of malaya - Faculty of Science - Department of Microbiology, Malaysia , Ghazali, F.M. Universiti Putra Malaysia - Faculty of Food Science and Technology, Centre of Excellence for Food Safety Research, Malaysia , Cheah, Y. K. Universiti Putra Malaysia - Faculty of Medicine and Health Sciences - Department of Biomedical Sciences, Malaysia , Son, R. Universiti Putra Malaysia - Faculty of Food Science and Technology, Centre of Excellence for Food Safety Research, Malaysia
Abstract :
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 foods as 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 from each type of salad vegetables were purchased from local market and analyzed using One-step RT-PCR (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 highrisk foods and can be contaminated with Norovirus.
Keywords :
Norovirus , pegaga , kesum , tauge and ulam raja , One , step RT , PCR
