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Correction to: Food Analytical Methods
In the Experimental Design section in this article, the references (Anonymous. 2019) and (Anonymous. 2014a) were cited. The text should have appeared as shown below.
Two different methods were therefore used to release the RNA: (1) heating the virus suspension at 95 °C for 5 min to inactivate virus particles and release nucleic acids, resulting in a suspension of "free" RNA, and (2) chemical lysis using a nucleic acid extraction kit, resulting in a clean suspension of "free" RNA suspended in an elution buffer designed to stabilize the RNA for storage and limit degradation before RT-PCR.
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The original article can be found online at https://doi.org/10.1007/s12161-023-02504-6.
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D’Agostino, M. Correction: Short Communication — Stability of “Free” Norovirus RNA on Fresh Produce. Food Anal. Methods 16, 1503 (2023). https://doi.org/10.1007/s12161-023-02533-1
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DOI: https://doi.org/10.1007/s12161-023-02533-1