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.

Detection of hepatitis E virus in pork liver sausages / Ilaria Di Bartolo;Giorgia Angeloni;Eleonora Ponterio;Fabio Ostanello;Franco Maria Ruggeri. - In: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. - ISSN 0168-1605. - STAMPA. - 193:(2015), pp. 29-33. [10.1016/j.ijfoodmicro.2014.10.005]

Detection of hepatitis E virus in pork liver sausages

OSTANELLO, FABIO;
2015

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.
2015
Detection of hepatitis E virus in pork liver sausages / Ilaria Di Bartolo;Giorgia Angeloni;Eleonora Ponterio;Fabio Ostanello;Franco Maria Ruggeri. - In: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. - ISSN 0168-1605. - STAMPA. - 193:(2015), pp. 29-33. [10.1016/j.ijfoodmicro.2014.10.005]
Ilaria Di Bartolo;Giorgia Angeloni;Eleonora Ponterio;Fabio Ostanello;Franco Maria Ruggeri
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/396260
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