High load of hepatitis E viral RNA in pork livers but absence in pork muscle at French slaughterhouses

Author:

Feurer C.,Le Roux A.,Rossel R.,Barnaud E.,Dumarest M.,Garry P.,Pavio N.

Funder

FranceAgrimer

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference40 articles.

1. Hepatitis E virus: assessment of the epidemiological situation in humans in Europe, 2014/15;Adloch;J. Clin. Virol.,2016

2. ANSES, French Agency for food, environmental and occupational health and safety. Avis de l'Agence française de sécurité sanitaire des aliments [cited 2009 Sept 23]. https://www.anses.fr/fr/system/files/MIC2009sa0146.pdf

3. Thermal inactivation of infectious hepatitis E virus in experimentally contaminated food;Barnaud;Appl. Environ. Microbiol.,2012

4. Hepatitis E virus in pork food chain, United Kingdom, 2009–2010;Berto;Emerg. Infect. Dis.,2012

5. Blacksell, S.D., Myint, K.S., Khounsy, S., Phruaravanh, M., Mammen, M.P. Jr, Day, N.P., Newton, P.N. 2007. Prevalence of hepatitis E virus antibodies in pigs: implications for human infections in village-based subsistence pig farming in the Lao PDR. Trans. R Soc. Trop Med. Hyg. 101(3), 305–307.

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