Publications by authors named "S Perelle"
Article Synopsis
- Hepatitis A virus (HAV) is primarily transmitted through the faecal-oral route and can exist as both naked and enveloped particles, with enveloped HAV (eHAV) being the focus of most studies.
- A new method has been developed that involves chemically removing the lipid bilayer from eHAV to produce naked HAV particles without losing their ability to infect.
- These naked HAV particles can be cultivated in vitro and are valuable for further research, particularly in food safety studies aimed at understanding how to inactivate the virus.
Article Synopsis
- Tick-borne encephalitis (TBE) outbreaks in Europe have been linked to the consumption of raw milk products, highlighting a need for better detection methods of the virus in these foods.
- Researchers developed a sensitive cell culture-based method for detecting infectious TBEV in artificially contaminated raw goat milk and cheese, achieving varying levels of viral detection.
- The study showed that this method successfully identified infectious TBEV in both milk and cheese samples, supporting its potential use in future foodborne outbreak investigations.
Background: Tick-borne encephalitis (TBE) is a severe human neuroinfection caused by TBE virus (TBEV). TBEV is transmitted by tick bites and by the consumption of unpasteurized dairy products from infected asymptomatic ruminants. In France, several food-borne transmission events have been reported since 2020, raising the question of the level of exposure of domestic ungulates to TBEV.
View Article and Find Full Text PDFThe identification of seven cases of hepatitis E virus infection in a French rural hamlet in April 2015 led to investigations confirming the clustering and identifying the source of the infection. Laboratories and general practitioners in the area actively searched for other cases based on RT-PCR and serological tests. The environment, including water sources, was also checked for HEV RNA.
View Article and Find Full Text PDFHuman norovirus and hepatitis viruses (hepatitis A (HAV) and hepatitis E (HEV)) are leading causes of foodborne disease worldwide. Among the various food products, different types of dairy products can be implicated in viral foodborne outbreaks and contamination can occur at different stages, such as preparation, contact with contaminated equipment or via other foods. The aim of this study was to characterise a proteinase K method adapted from the ISO 15216 method for the detection of HAV, HEV and norovirus in artificially contaminated dairy products, based on the recent international standard of ISO 16140-4.
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