TABLE 2.

HAV numbers in clams from batches linked to the 1999 hepatitis A outbreak^a

Sample batch	Genome copies/gb		Infectious units/gc		Infectious units/g after light cookingd
	Without correction	With correction	Without correction	With correction	Without correction	With correction
20757	8.0 × 101	8.0 × 104	1.3 × 100	1.3 × 103	7.0 × 10−3	7.0 × 100
49254	1.4 × 101	1.4 × 104	2.3 × 10−1	2.3 × 102	1.2 × 10−3	1.2 × 100
53323	1.3 × 101	1.3 × 104	2.2 × 10−1	2.2 × 102	1.2 × 10−3	1.2 × 100
1054	1.1 × 102	1.1 × 105	1.8 × 100	1.8 × 103	9.7 × 10−3	9.7 × 100

^aEstimations are figured with or without applying corrective factors derived by extraction and enzyme efficiencies.

^bGenome copy numbers per g of tissue were estimated by a TaqMan real-time RT-PCR (11).

^cThe numbers of infectious viruses per g of tissue were figured by applying a 1:60 factor to the number of physical particles (12, 20).

^dThe final numbers of infectious virus per gram of tissue after cooking were estimated by applying a reduction of 99.46% of the initial infectious virus, which is the reduction experimentally observed after light cooking (1, 8).