Porcine blood used as ingredient in meat productions may serve as a vehicle for hepatitis E virus transmission.
Int J Food Microbiol
; 257: 225-231, 2017 Sep 18.
Article
em En
| MEDLINE
| ID: mdl-28692890
ABSTRACT
The aim of the present study was to investigate whether the use of porcine blood(products) in food could be a risk for a hepatitis E virus (HEV) infection. HEV RNA was detected in 33/36 batches of (non-heated) liquid products and in 7/24 spray dried powder products. Contamination levels varied among the products, but were highest in liquid whole blood, plasma and fibrinogen reaching levels of 2.2×102 to 2.8×102 HEV genome copies per 0.2g. Sequence analyses revealed genotype 3 strains, of which two were 100% (493nt) identical to recently diagnosed HEV cases, although no direct epidemiological link was established. The industry provided information on processing of blood products in (ready-to-eat)-meat. From this, it was concluded that blood products as an ingredient of processed meat may not be sufficiently heated prior to consumption, and therefore could be a vehicle for transmission.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Doenças dos Suínos
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Contaminação de Alimentos
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Hepatite E
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Carne
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Produtos da Carne
Limite:
Animals
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Female
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Humans
País como assunto:
Europa
Idioma:
En
Ano de publicação:
2017
Tipo de documento:
Article