Porcine blood used as ingredient in meat productions may serve as a vehicle for hepatitis E virus transmission
| Autor: | Ingeborg L.A. Boxman, Aloys Tijsma, C. C. C. Jansen, Geke Hägele, Jeroen Cremer, Harry Vennema, Ans Zwartkruis-Nahuis |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Meat Genotype Swine 030106 microbiology Food Contamination Biology Fibrinogen medicine.disease_cause Microbiology 03 medical and health sciences Ingredient Plasma Hepatitis E virus medicine Blood-Borne Pathogens Animals Humans Processed meat Food science Whole blood Netherlands Swine Diseases Transmission (medicine) General Medicine Virology Hepatitis E Blood Food HEV Meat products RNA Viral Female Porcine blood Food Science medicine.drug |
| Zdroj: | International Journal of Food Microbiology, 257, 225-231 International Journal of Food Microbiology 257 (2017) |
| ISSN: | 0168-1605 |
| Popis: | 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 0.2 g. Sequence analyses revealed genotype 3 strains, of which two were 100% (493 nt) 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. |
| Databáze: | OpenAIRE |
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