Virological analysis of seafood is often limited because of the toxic effects of the mollusc concentrates on cell cultures. We have developed a method of detoxification based on filtration through a Sephadex LH20 gel. Results show that in mussels concentrates after filtration the toxicity has decreased in a factor between 4 and 10 in 79 % of cases. With oysters the toxicity has decreased in a factor between 4 and 10 in 55 % of concentrates. Virus were recovered from 10 % mussels concentrates after filtration while no virus were recovered from crude concentrates before filtration. LH20 Sephadex filtration appears to be a simple method for decreasing shellfish tissues toxicity for cell cultures.

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