Evaluation of High-Pressure Processing in Inactivation of the Hepatitis E Virus

Abstract

Hepatitis E virus (HEV) causes acute hepatitis with approximately 20 million cases per year globally. Based on genetic diversity, HEV is classified into different genotypes, with genotype 3 (HEV-3) being most prevalent in Europe and North America. The transmission of HEV-3 has been shown to be zoonotic and mainly associated with the consumption of raw or undercooked pork products. Herein, we investigated the efficacy of high-pressure processing (HPP) in inactivation of HEV-3 using a cell culture system. HPP has been indicated as a promising non-thermal pathogen inactivation strategy for treatment of certain high-risk food commodities, without any noticeable changes in their nature. For this purpose, we treated HEV-3 in media with different conditions of HPP: 400 MPa for 1 and 5 min, as well as 600 MPa for 1 and 5 min, at ambient temperature. All four HPP treatments of HEV in media were observed to result in a 2-log reduction in HEV load, as determined by the amounts of extracellular HEV RNA produced at 14-day post-infection, using the A549/D3 cell culture system. However, application of the same treatments to artificially contaminated pork pâté resulted in 0.5 log reduction in viral load. These results indicate that the efficacy of HPP treatment in the inactivation of HEV-3 is matrix-dependent, and independent of maximum pressure between 400 and 600 MPa and hold time between 1 and 5 min. Based on the obtained results, although the HPP treatment of pork pâté reduces the HEV-3 load, it might not be sufficient to fully mitigate the risk.

The molecular epidemiology of hepatitis E virus genotype 3 in Canada

“…At such high prevalence, the control measures against autochthonous HEV-3 infections require continuous collaborations among health authorities, veterinarians, clinicians and the food industry. For example, while several mitigation strategies such as treatments with organic acids and high-pressure processing are not completely effective against HEV in food products [41, 42], cooking to a minimum internal temperature of 72°C for at least 20 min is likely to inactivate HEV present in food matrices [39]. Additionally, improving sanitation and hygiene at pig farms and slaughterhouses has been linked to better outcomes in HEV-3 control [43].…”

Inactivation of Foodborne Viruses by High-Pressure Processing (HPP)

“…The majority of studies on the effect of HPP treatment on microorganisms in foods were conducted for bacteria, and fewer studies were established for foodborne viruses [12,43]. However, studies on the effect of HPP treatment on foodborne viruses in foods have increased in recent years [13][14][15][16][17][18]. The initial study of HPP treatment on viruses' sensitivity was conducted in 1929, by examining a non-enveloped plant virus, the tobacco mosaic virus (TMV) [44], while Basset et al [45] reported that a HPP treatment of 800 MPa for 45 min proved adequate for the inactivation of TMV.…”

“…The infectious bursal disease virus (IBDV) during a HPP treatment of 600 MPa for 10-15 s at ambient temperature showed decreases of 5-6 log and 0.5-2 log in chicken meat homogenate and eggs, respectively [76]. Nasheri et al [15] reported that at HPP of 600 MPa for 5 min, HEV was decreased by 2 and 0.5 log in laboratory media and pork pâté, respectively, and concluded that HPP treatment may not be sufficient to mitigate the risk of HEV in pork pâté.…”

“…The initial studies of HPP in foods were focused on inactivating foodborne vegetative bacteria, fungi, and protozoa [12]. However, in recent years, HPP technology has also been examined concerning the elimination of viruses in foods [13][14][15][16][17][18].…”