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In order to assess the public health significance of enteric virus contamination of oysters, simple and reliable method are needed to detect enteric viruses in oyster meats. This report describes an improved method for detecting enteroviruses, reoviruses and adenoviruses in oyster tissue. In this method oyster meat is homogenized in chilled, sterile distilled water and adjusted to a pH of between 5.0 and 5.5. The homogenate is centrifuged at low speed for 20 min., and the virus-free supernatant is discarded. The homogenate pellet is resuspended at an oyster solids-to-eluent ratio of 1/7 in 0.05 M glycine-saline at pH 7.5 and a conductivity of about 8000 ppm NaC1 for virus elution. The resuspended homogenate is centrifuged at low speed, and the virus-containing supernatant is prefiltered. The prefiltrate is condentrated to a volume of a few ml by ultrafiltration in a stirred ultrafiltration cell and inoculated directly into cell culture for virus assay. Using this method with 15 to 60 gram quantities of experimentally contaminated oyster meats, virus concentrations efficiencies averaged 47% for poliovirus, 44% for reovirus, and 47% for adenovirus, for an overall recovery efficiency of 46%.