Abstract:
: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 0.2g. Sequence analyses revealed genotype 3 strains, of which two were 100% (493nt) 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.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Boxman ILA,Jansen CCC,Hägele G,Zwartkruis-Nahuis A,Cremer J,Vennema H,Tijsma ASLdoi
10.1016/j.ijfoodmicro.2017.06.029subject
Has Abstractpub_date
2017-09-18 00:00:00pages
225-231eissn
0168-1605issn
1879-3460pii
S0168-1605(17)30297-0journal_volume
257pub_type
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