AI Article Synopsis
- Hepatitis E (HEV) is becoming a growing public health issue, typically causing mild illness but can lead to chronic infections in transplant patients.
- The study focused on detecting HEV in pork liver sausages sold in Italy, using advanced methods like RT-qPCR for accurate results.
- HEV was found in 22.2% of raw and 4.3% of dry sausages, but the virus's infectivity was not confirmed, highlighting the need for further research on HEV in pork products and consumer safety.
Article Abstract
Hepatitis E infection is regarded as an emerging public-health concern. The disease is normally self-limiting (mortality rate 1%), but chronic infections have recently been observed in transplanted patients. The etiological agent HEV is a small RNA virus infecting both humans and animals. In humans, the disease may be food-borne and pig is a main reservoir for zoonotic strains. In the present study, we evaluated the presence of HEV and swine fecal cross-contamination in pork liver sausages sold at a grocery store in Italy. HEV genome detection was performed by RT-qPCR, using harmonized protocols that included a process control (murine norovirus) and an internal amplification control. Swine fecal cross-contamination was assessed by determination of the ubiquitous porcine adenovirus. Overall, HEV genome belonging to genotype 3 was detected in both raw (10 out of 45 slices, 250 mg each, 22.2%) and dry (1 of 23 slices, 4.3%) liver sausages, but infectivity of the virus was not demonstrated. This pilot study fosters more investigations on HEV presence in pork-derived food, to assess the possible risk for the consumers.
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| http://dx.doi.org/10.1016/j.ijfoodmicro.2014.10.005 | DOI Listing |
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- * Positive samples came from older boars averaging about 59 kg, and there was no significant difference in microbial loads between positive and negative samples.
- * A risk assessment indicated that while proper cooking can minimize risks, ready-to-eat products like fermented dry sausages have a high risk (score of 64/100) for foodborne Salmonellosis.
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