CRISPR/Cas12-mediated detection of GI and GII Norovirus in different food samples

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-03-26 DOI:10.1111/1750-3841.70160

Shirui Gou, Yan Liu, Qianqian Li, Long Qiu, Zhiyong Liu, Yu Zhao

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引用次数: 0

Abstract

Norovirus is one of the leading causes of infectious diarrhea, occurring in about 18% of diarrhea cases worldwide. Norovirus is characterized by a low infectious dose, rapid onset, and strong transmission capacity. Given the lack of specific drugs and vaccines, developing efficient and accurate detection technologies is of great significance to prevent and control the spread of diseases. This study combined the reverse transcription loop-mediated isothermal amplification (RT-LAMP) technology with the clustered regularly interspaced short palindromic repeats (CRISPR) technology to develop a sensitive and rapid detection method, which can reduce the reliance on temperature control and expensive real-time fluorescent polymerase chain reaction (PCR) devices. The RT-LAMP/CRISPR Cas12a method demonstrated good specificity and sensitivity, testing food samples of three different substrates with 100% positive qualitative accuracy. The detection sensitivity is 32.8 copies/reaction for Norovirus GI and 22.8 copies/reaction for Norovirus GII. This method helps to effectively identify food products contaminated with Norovirus, thereby preventing human infections and economic losses due to disease outbreaks.

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.