Porcine blood used as ingredient in meat productions may serve as a vehicle for hepatitis E virus transmission

被引:62
作者
Boxman, Ingeborg L. A. [1 ]
Jansen, Claudia C. C. [1 ]
Hagele, Geke [1 ]
Zwartkruis-Nahuis, Ans [1 ]
Cremer, Jeroen [2 ]
Vennema, Harry [2 ]
Tijsma, Aloys S. L. [3 ,4 ]
机构
[1] Food & Consumer Prod Safety Author NVWA, Akkermaalsbos 4, NL-6708 WB Wageningen, Netherlands
[2] Natl Inst Publ Hlth & Environm RIVM, Anthonie van Leeuwenhoeklaan 9, NL-3721 MA Bilthoven, Netherlands
[3] Food & Consumer Prod Safety Author NVWA, Catharijnesingel 59, NL-3511 GG Utrecht, Netherlands
[4] Viroclin Biosci BV, Marconistr 16, NL-3029 AK Rotterdam, Netherlands
关键词
HEV; Meat products; Blood; Food; Plasma; Fibrinogen; UNITED-KINGDOM; PIGS; INFECTION; TIME; HUMANS; PLASMA; CHAIN; ASSAY; FOOD; PCR;
D O I
10.1016/j.ijfoodmicro.2017.06.029
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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 x 10(2) to 2.8 x 10(2) HEV genome copies per 0.2 g. Sequence analyses revealed genotype 3 strains, of which two were 100% (493 nt) 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.
引用
收藏
页码:225 / 231
页数:7
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