Document Detail

Thermal inactivation of infectious hepatitis E virus in experimentally contaminated food.
MedLine Citation:
PMID:  22610436     Owner:  NLM     Status:  MEDLINE    
Hepatitis E virus (HEV) infection of zoonotic origin is an emerging concern in industrialized countries. In the past few years, several cases of zoonotic hepatitis E have been identified and the consumption of food products derived from pork liver have been associated with clusters of human cases. More specifically, raw or undercooked pork products have been incriminated. Few data on the effect of heating on HEV inactivation in food products are available. In the present study, the various times and temperatures that are used during industrial processing of pork products were applied to experimentally contaminated food preparations. After treatment, the presence of residual infectious virus particles was investigated using real-time reverse transcription-PCR and an in vivo experimental model in pigs. Results show that heating the food to an internal temperature of 71°C for 20 min is necessary to completely inactivate HEV. These results are very important for determining processing methods to ensure food safety in regard to food-borne hepatitis E.
Elodie Barnaud; Sophie Rogée; Pascal Garry; Nicolas Rose; Nicole Pavio
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2012-05-18
Journal Detail:
Title:  Applied and environmental microbiology     Volume:  78     ISSN:  1098-5336     ISO Abbreviation:  Appl. Environ. Microbiol.     Publication Date:  2012 Aug 
Date Detail:
Created Date:  2012-07-19     Completed Date:  2012-12-10     Revised Date:  2013-06-24    
Medline Journal Info:
Nlm Unique ID:  7605801     Medline TA:  Appl Environ Microbiol     Country:  United States    
Other Details:
Languages:  eng     Pagination:  5153-9     Citation Subset:  IM    
UMR 1161 Virology, Anses, Laboratoire de Santé Animale, Maisons-Alfort, France.
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MeSH Terms
Biological Assay
DNA Primers / genetics
Food Contamination / prevention & control*
Food Safety / methods*
Hepatitis E virus / genetics*,  physiology
Hot Temperature*
Liver / virology
Meat / virology*
Proportional Hazards Models
RNA, Viral / genetics
Real-Time Polymerase Chain Reaction
Reverse Transcriptase Polymerase Chain Reaction
Sus scrofa
Virus Inactivation*
Reg. No./Substance:
0/DNA Primers; 0/RNA, Viral

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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