Comparative investigations of practice-oriented methods for the detection of viruses in food with Aujeszky infection in swine as an example

In order to detect contamination in foodstuffs originating from animals, three different diagnostic methods were tested in comparison: cultivation in permissive cell cultures, microparticle antigen capture system per FACS (MAS) and polymerase chain reaction (PCR). Assessment implied relevance for health, sensitivity and specificity. Aujeszky infection in swine served as a model. The blood and organs of healthy, but persistently infected as well as specifically diseased animals were examined. In addition, artificially Aujeszky-contaminated milk, black pudding and minced meat were included in the comparison of methods. Basically, all three methods of detecting contamination in raw foodstuffs originating from animals were useful. The virus detection in cell cultures as well as the efficacy of MAS were inhibited by meat products according to their preparation (e.g., virus protein denaturation). PCR turned out to be the only reliable method to confirm the contamination in foodstuffs. Using PCR, viral contamination in foodstuffs originating from healthy but persistently infected animals could be detected. Each of the three virus detection systems has various advantages and disadvantages. They are listed and discussed in detail. With regard to the relevance of health, virus detection in raw meat via cell culture remains the preferred method. Besides the detection of an individual virus, routine examinations of foodstuffs for unknown zoonotic virus contamination, sets based on permissive cell cultures, primer sets for the PCR as well as sets based on various monoclonal antibodies for MAS have to be developed and made available at the diagnostic laboratories.