Hepatitis E virus in pork liver sausage, France

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...

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Bibliographic Details
Published inEmerging infectious diseases Vol. 19; no. 2; pp. 264 - 266
Main Authors Berto, Alessandra, Grierson, Sylvia, Hakze-van der Honing, Renate, Martelli, Francesca, Johne, Reimar, Reetz, Jochen, Ulrich, Rainer G, Pavio, Nicole, Van der Poel, Wim H M, Banks, Malcolm
Format Journal Article
LanguageEnglish
Published United States U.S. National Center for Infectious Diseases 01.02.2013
Centers for Disease Control and Prevention
Subjects
3D cell culture
Animals
Cell Line, Tumor
Contamination
Dispatch
Food Microbiology
foodborne disease
Foodchain
France
Hepatitis E
hepatitis E virus
Hepatitis E virus - genetics
Hepatitis E virus - physiology
Hepatitis E virus - ultrastructure
Humans
Liver
Meat Products - virology
Molecular Typing
pig-liver
pork
Real-Time Polymerase Chain Reaction
Reverse Transcriptase Polymerase Chain Reaction
RNA, Viral - genetics
Sausages
stores
Sus scrofa
transmission
Virion - genetics
Virion - physiology
Virion - ultrastructure
Virus Replication
France
Japan
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Summary: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.
ISSN:1080-6040
1080-6059
DOI:10.3201/eid1902.121255