1. Hepatitis E Virus in Pork Liver Sausage, France
- Author
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Rainer G. Ulrich, A. Berto, Renate W. Hakze-van der Honing, Nicole Pavio, Wim H.M. van der Poel, Jochen Reetz, Francesca Martelli, Sylvia S. Grierson, Reimar Johne, and Malcolm Banks
- Subjects
sausage ,Epidemiology ,viruses ,Sus scrofa ,lcsh:Medicine ,Virus Replication ,medicine.disease_cause ,pig-liver ,stores ,Molecular typing ,contamination ,Hepatitis E virus ,3D cell culture ,Reverse Transcriptase Polymerase Chain Reaction ,Transmission (medicine) ,Dispatch ,transmission ,virus diseases ,foodborne disease ,Hepatitis E ,Virology & Molecular Biology ,pork liver ,Meat Products ,Infectious Diseases ,Liver ,RNA, Viral ,France ,Microbiology (medical) ,pork ,hepatitis E virus ,Biology ,Real-Time Polymerase Chain Reaction ,lcsh:Infectious and parasitic diseases ,Microbiology ,pig liver ,Cell Line, Tumor ,medicine ,Animals ,Humans ,Food microbiology ,lcsh:RC109-216 ,Pork Liver ,lcsh:R ,Virion ,medicine.disease ,Virology ,digestive system diseases ,Virologie & Moleculaire Biologie ,Molecular Typing ,Foodchain ,food chain ,Viral replication ,HEV ,Food Microbiology ,Pig liver - Abstract
We investigated viability of hepatitis E virus (HEV) identified in contaminated pork liver sausages obtained from France. HEV replication was demonstrated in 1 of 4 samples by using a 3-dimensional cell culture system. The risk for human infection with HEV by consumption of these sausages should be considered to be high.
- Published
- 2012
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