FN Archimer Export Format
PT J
TI High load of hepatitis E viral RNA in pork livers but absence in pork muscle at French slaughterhouses
BT 
AF FEURER, C.
   LE ROUX, A.
   ROSSEL, R.
   BARNAUD, E.
   DUMAREST, M.
   GARRY, Pascal
   PAVIO, N.
AS 1:1;2:1;3:2;4:3;5:3;6:4;7:3;
FF 1:;2:;3:;4:;5:;6:;7:;
C1 French Inst Pig & Pork Ind, IFIP, BP 35104, F-35651 Le Rheu, France.
   Arepsa, Route Samadet, F-64410 Arzacq, France.
   Ecole Natl Vet Alfort, INRA, UMR Virol 1161, 14 Rue Pierre & Marie Curie, F-94701 Maisons Alfort, France.
   French Inst Pig & Pork Ind, IFIP, 7 Ave Gen Gaulle, F-94704 Maisons Alfort, France.
C2 IFIP, FRANCE
   AREPSA, FRANCE
   ECOLE NATL VET ALFORT, FRANCE
   IFIP, FRANCE
IF 4.006
TC 38
UR https://archimer.ifremer.fr/doc/00405/51647/52196.pdf
LA English
DT Article
DE ;Pork muscles;Hepatitis E virus;Food safety
AB Pork ham muscle can be contaminated with HEV via blood vessels during viremia and represents a possible source of human contamination via the consumption of dried ham. This study evaluated the prevalence of HEV RNA in pork ham muscles and pork livers at slaughterhouses. Serology was determined on the corresponding serum samples. The apparent individual seroprevalence rate in the 49 pig farms studied was 59% [55.5%–61.4%]. None of the 1134 ham muscles tested was positive for the presence of HEV. HEV prevalence in paired liver samples was 2.8% with a level of contamination of up to 1.46 108 copies/g. Sequences of viral strains isolated from positive livers belonged to genotype 3 and subtypes 3c, 3e, 3f and 3j. Our results confirmed that raw pork liver food products are a source of risk for humans but they also showed that there is a limited risk of human infection by HEV through the consumption of ham muscle. 
PY 2018
PD JAN
SO International Journal Of Food Microbiology
SN 0168-1605
PU Elsevier Science Bv
VL 264
UT 000416196300004
BP 25
EP 30
DI 10.1016/j.ijfoodmicro.2017.10.013
ID 51647
ER

EF