Monitoring of pork liver and meat products on the Dutch market for the presence of HEV RNA.
Int J Food Microbiol
; 296: 58-64, 2019 May 02.
Article
in En
| MEDLINE
| ID: mdl-30849707
ABSTRACT
The aim of the present study was to assess pork liver and meat products present on the Dutch market for the presence of hepatitis E virus (HEV) RNA. HEV RNA was detected in 27.3% of 521 products sampled from Dutch retail stores in 2016. 12.7% of livers were positive for HEV RNA (nâ¯=â¯79), 70.7% of liverwurst (nâ¯=â¯99), 68.9% of liver pate (nâ¯=â¯90), but in none of the pork chops (nâ¯=â¯98), fresh sausages (nâ¯=â¯103) or wild boar meat (nâ¯=â¯52). The highest level of HEV RNA contamination was observed in a liver (reaching up to 1â¯×â¯106â¯copies/g), followed by ready to eat liverwurst and liver pate (up to 3â¯×â¯104â¯copies/g and 7â¯×â¯104â¯copies/g respectively). Sequence analyses revealed mainly genotype 3c, but also some 3a, 3e and 3f strains. One strain derived from a liver sample was 100% (493â¯nt) identical with one isolated from a HEV case with onset of disease close in time and geography, although no direct epidemiological link could be established. Despite liverwurst and liver pate undergo heat treatment (information dd. Mid 2017) that may be sufficient to inactivate HEV, persons at risk, including Dutch transplant recipients, have been advised to avoid the consumption of raw liver as well as liverwurst and liver pate.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
RNA, Viral
/
Hepatitis E virus
/
Red Meat
/
Liver
/
Meat Products
Limits:
Animals
/
Humans
Language:
En
Journal:
Int J Food Microbiol
Journal subject:
CIENCIAS DA NUTRICAO
/
MICROBIOLOGIA
Year:
2019
Document type:
Article