Of the total number of norovirus cases, estimated to be over 23 million each year, 40% are likely the result of foodborne transmission. Current methods for detecting viruses in foods, however, lack the sensitivity needed for recovering low numbers of viral particles from complex matrices (which is necessary due to the low infectious dose of norovirus). The development of an improved detection method for murine norovirus (MNV), a norovirus surrogate, from foods and food contact surfaces was approached by the optimization of physical disruption techniques and elution buffer composition. In addition, the affinity of MNV to cationically charged magnetic beads was investigated as an alternative method for norovirus concentration and recovery. Although percent recoveries varied (~20-50%), low detection limits (10-70 pfu) indicate that a non-ionic detergent combined with physical manipulation and a high ionic strength buffer is a promising means for eluting norovirus from foods and food contact surfaces.
