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

Giannini, Petra; Jermini, Marco; Leggeri, Lorenzo; Nüesch‐Inderbinen, Magdalena; Stephan, Roger

doi:10.4315/0362-028x.jfp-17-270

Cited by 23 publications

(26 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Meat products were not statistically associated with HEV seropositivity but showed higher rates (>55%) (game, offal, liver, pork). These meat products have been frequently associated with higher seroprevalence or HEV RNA detection [44,45,46,47].…”

Section: Resultsmentioning

confidence: 99%

Seroprevalence Study of Anti-HEV IgG among Different Adult Populations in Corsica, France, 2019

et al. 2019

View full text Add to dashboard Cite

Hepatitis E virus (HEV) is a major cause of acute hepatitis worldwide. In France, hyperendemic areas including Corsica have an anti-HEV Immunoglobulin G (IgG) prevalence higher than 50%. The aim of this study was to determine the seroprevalence of anti-HEV IgG in three adult populations in Corsica and the risk factors associated with antibody detection. Between 2017 and 2019, a total of 930 individuals, including 467 blood donors, 393 students or university staff members and 70 patients from general practice, were tested for the presence of anti-HEV IgG using the Wantai HEV IgG enzyme immunoassay kit and filled a questionnaire. The association between seropositivity and potential risk factors was tested with univariate and multivariate analyses. Out of the 930 samples, 52.3% (486/930) were seropositive—54.4% (254/467) among blood donors, 47.6% (187/393) among university students and 64.3% (45/70) among patients of general practice. Three main risk factors were identified: (i) skinning and butchering (Adjusted Odds Ratio aOR = 2.76, 95% confidence interval [95% CI] [1.51–5.37]; p-value < 10−3), (ii) consumption of a local pork live raw sausage (fittonu) (aOR = 1.95 95% CI [1.45–2.64]; p-value = 10−5), and (iii) increasing age (p-value = 0.003). Seropositivity rates between the different populations were homogeneous after age stratification. This cross-sectional study indicates a high anti-HEV IgG seroprevalence in the Corsican adult population, not significantly different between women and men and increasing with age. This serosurvey also showed homogeneity regarding the exposure to HEV among three different types of populations. Finally, we confirmed the endemicity of Corsica with respect to HEV and identified a strong association between consumption of figatellu/fittonu and the practice of skinning and butchering with the detection of anti-HEV IgG.

show abstract

Section: Resultsmentioning

confidence: 99%

Seroprevalence Study of Anti-HEV IgG among Different Adult Populations in Corsica, France, 2019

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Table 4 summarises studies that have investigated the thermal inactivation of HEV in non-food matrix samples. Inactivation condition combinations found sufficient to (Burri et al 2014) 1.3% of 160 slaughterhouse livers (Müller et al 2017) 11.8% of 102 raw liver sausages (Giannini et al 2017) 11.7% of 90 pork liver and raw meat sausages (Moor et al 2018) UK 92.8% of 629 pigs, with 20.5% viraemic at slaughter (Grierson et al 2015) 10.0% of 63 sausages, 3.0% of 40 slaughterhouse livers (Berto et al 2012) USA 21.9% of 182 pigs (Owolodun et al 2013) 11.0% of 127 retail liver (Feagins et al 2007) inactivate virus in these studies are shown in Fig. 3.…”

Section: Hev In Pigs and Pork Productsmentioning

confidence: 99%

The Foodborne Transmission of Hepatitis E Virus to Humans

Treagus

Wright²,

Baker‐Austin

et al. 2021

Food Environ Virol

View full text Add to dashboard Cite

Globally, Hepatitis E virus (HEV) causes over 20 million cases worldwide. HEV is an emerging and endemic pathogen within economically developed countries, chiefly resulting from infections with genotype 3 (G3) HEV. G3 HEV is known to be a zoonotic pathogen, with a broad host range. The primary source of HEV within more economically developed countries is considered to be pigs, and consumption of pork products is a significant risk factor and known transmission route for the virus to humans. However, other foods have also been implicated in the transmission of HEV to humans. This review consolidates the information available regarding transmission of HEV and looks to identify gaps where further research is required to better understand how HEV is transmitted to humans through food.

show abstract

“…71 Outbreaks involving viruses on game meat have been reported. 72,73 Mortadella di fegato-type sausages made with raw pig liver were identified as a potential source of HEV infection in humans. 73 The occurrence and viral load of HEV in raw mortadella de fegato sausages (air-dried sausages containing pig liver) and raw pork sausages (salami-type sausages) in Switzerland was assessed.…”

Section: Safety Of Fermented Sausages From Game and Venisonmentioning

confidence: 99%

“…72,73 Mortadella di fegato-type sausages made with raw pig liver were identified as a potential source of HEV infection in humans. 73 The occurrence and viral load of HEV in raw mortadella de fegato sausages (air-dried sausages containing pig liver) and raw pork sausages (salami-type sausages) in Switzerland was assessed. 73 It was found that 11.8% of the mortadella de fegato sausages (n = 102) were contaminated, whereas no HEV was detected in the salami sausages (n = 18).…”

Section: Safety Of Fermented Sausages From Game and Venisonmentioning

confidence: 99%

Fermented meat sausages from game and venison: what are the opportunities and limitations?

et al. 2018

View full text Add to dashboard Cite

An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro-economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry.

show abstract

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

Cited by 23 publications

References 16 publications

Seroprevalence Study of Anti-HEV IgG among Different Adult Populations in Corsica, France, 2019

Seroprevalence Study of Anti-HEV IgG among Different Adult Populations in Corsica, France, 2019

The Foodborne Transmission of Hepatitis E Virus to Humans

Fermented meat sausages from game and venison: what are the opportunities and limitations?

Contact Info

Product

Resources

About