Complete Genome Sequences of Two Swiss Hepatitis E Virus Isolates from Human Stool and Raw Pork Sausage

Kubacki, Jakub; Fraefel, Cornel; Jermini, Marco; Giannini, Petra; Martinetti, Gladys; Ripellino, Paolo; Bernasconi, Enos; Sidler, Xaver; Stephan, Roger; Bachofen, Claudia

doi:10.1128/genomea.00888-17

Cited by 22 publications

(30 citation statements)

References 6 publications

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“…The high tenacity of these small unenveloped DNA viruses means that they can also be present in processed meat. This is supported by own observations, where NGS sequencing reads obtained from a dry cured pork sausage covered not only the whole genome of HEV [118] but also of porcine circo-and parvoviruses as well a plant virus (Pepino mosaic virus) in high depth (unpublished data). It is not sure if these viruses remained infectious in the sausage.…”

Section: Discussionsupporting

confidence: 75%

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Selected Viruses Detected on and in our Food

Bachofen

2018

Curr Clin Micro Rpt

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Purpose of Review The purpose of this review is to provide an update on recent literature and findings concerning selected foodborne viruses. Two groups of viruses were selected: (a) the most important viruses contaminating food, based on numbers of publications in the last 5 years and (b) viruses infecting sources of food that might have an impact on human health. Recent Findings Important foodborne viruses such as norovirus, hepatitis A and rotavirus are usually "only" contaminating food and are detected on the surface of foodstuffs. However, they are threats to human public health and make up for the majority of cases. In contrast, the meaning of viruses born from within the food such as natural animal and plant viruses is still in many cases unknown. An exception is Hepatitis E virus that is endemic in pigs, transmitted via pork meat and is recognised as an emerging zoonosis in industrialised countries. Summary Even though the clinical meaning of "new" foodborne viruses, often detected by next generation sequencing, still needs clarification, the method has great potential to enhance surveillance and detection particularly in view of an increasingly globalised food trade.

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Section: Discussionsupporting

confidence: 75%

“…It is not sure if these viruses remained infectious in the sausage. However, the HEV sequence was identical to the virus isolated from a patient with acute hepatitis who consumed this type of sausage [118,119].…”

Section: Discussionmentioning

confidence: 99%

Selected Viruses Detected on and in our Food

Bachofen

2018

Curr Clin Micro Rpt

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“…Although information on infective doses of HEV for humans is not available, experimental studies with non-human primates indicate that the severity of infection with HEV is proportional to the infectious dose (6,16). Although there are currently very few studies that allow definitive conclusions about the role of food in human HEV infection, reports are emerging linking human infection to eating raw or undercooked pig liver (7). Our results indicate that consumers at risk such as the immunocompromised, persons with underlying liver conditions and pregnant women should avoid eating products containing raw mortadella di fegato type sausages.…”

Section: Resultsmentioning

confidence: 99%

“…The foodborne transmission of HEV has been described in Japan and in France reporting the presence of genetically related strains in both the food and the patient after the ingestion of contaminated game meat, wild boar and pig meat, or pig liver sausages (2,3,15). Recently, the first confirmed foodborne HEV infection in Switzerland linked to the consumption of a raw sausage containing pig liver was described (7). This sausage type called "Mortadella di fegato" is made with fresh pig liver, air-dried (cured) for two months, and is very popular in the canton of Ticino, located in southern Switzerland.…”

Section: Introductionmentioning

confidence: 99%

Detection of Hepatitis E Virus RNA in Raw Cured Sausages and Raw Cured Sausages Containing Pig Liver at Retail Stores in Switzerland

Giannini

Jermini

Leggeri

et al. 2018

Journal of Food Protection

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Hepatitis E virus (HEV) is the causative agent of an acute and self-limiting hepatitis and is increasingly detected in food products containing pork. In this study, 102 raw sausages containing pig liver (mortadella di fegato) and 18 raw pork sausages (salami type sausage) collected at retail level in a region of southern Switzerland were screened for the presence of HEV by quantitative real-time reverse transcription PCR. HEV was detected in 12 (11.8%) of 102 mortadella di fegato products but not in any of the salami sausages. Viral loads in the mortadella di fegato sausages ranged from log HEV 2.3 to 5.7 genome copies per gram of food product. This study identifies mortadella di fegato type sausages made with raw pig liver as a potential source of HEV infection in humans.

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“…The clustered distribution and high number of NA cases observed might be explained by viral factors such as a special neurotropism. Of note, the viral strain most frequently isolated in Switzerland (3s) appears to be unique, 41,42 but correlations between viral strains and clinical symptoms are currently lacking, and larger collaborative studies are underway in Europe (e.g., HEVnet, rivm.nl/en/ hevnet) to address this issue.…”

Section: Discussionmentioning

confidence: 99%

Neurologic complications of acute hepatitis E virus infection

Ripellino

Pasi

Melli

et al. 2020

Neurol Neuroimmunol Neuroinflamm

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ObjectiveTo assess the prevalence and clinical features of neurologic involvement in patients with acute hepatitis E virus (HEV) infection in Southern Switzerland.MethodsAmong 1,940 consecutive patients investigated for acute hepatitis E, we identified 141 cases of acute of HEV infection (anti-HEV immunoglobulin M and immunoglobulin G both reactive and/or HEV RNA positive) between June 2014 and September 2017. Neurologic cases were followed up for 6 months. We compared patients with and without neurologic symptoms.ResultsNeurologic symptoms occurred in 43 acute HEV cases (30.4%) and consisted of neuralgic amyotrophy (NA, n = 15, 10.6%) and myalgia (n = 28, 19.8%). All NA cases were immunocompetent. Men had higher odds (OR = 5.2, CI 1.12–24.0, p = 0.03) of developing NA after infection with HEV, and in 3 couples simultaneously infected with HEV, only men developed NA. Bilateral involvement of NA was predominant (2:1) and occurred only in men. Seven NA cases were viremic (all genotype 3), but HEV was undetectable in their CSF. In the acute phase of NA, 9 patients were treated with intravenous immunoglobulin and 4 with prednisone, reporting no side effects and improvement in pain and strength. Myalgia occurred both without (n = 16) or with (n = 12) concomitant elevated serum creatinine kinase. Seven cases with myalgia in the shoulder girdle did not have muscle weakness (“forme fruste” of NA).ConclusionsNeurologic symptoms occurred in one-third of acute HEV infections and consisted of NA and myalgia. NA seems to occur more frequently in men infected by HEV and has a predominant (but not exclusive) bilateral involvement.

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Complete Genome Sequences of Two Swiss Hepatitis E Virus Isolates from Human Stool and Raw Pork Sausage

Cited by 22 publications

References 6 publications

Selected Viruses Detected on and in our Food

Selected Viruses Detected on and in our Food

Detection of Hepatitis E Virus RNA in Raw Cured Sausages and Raw Cured Sausages Containing Pig Liver at Retail Stores in Switzerland

Neurologic complications of acute hepatitis E virus infection

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