Hepatitis E Virus in the Food of Animal Origin: A Review

Abstract

Hepatitis E virus (HEV) is a cosmopolitan foodborne pathogen. The viral agent infects humans through the consumption of contaminated food (uncooked or undercooked). Most cases of infection are asymptomatic and for this reason, this pathology is considered underdiagnosed. Domestic and wild animals are considered natural reservoirs: that is, domestic pig, wild boar, sheep, goat, deer, rabbit, and so on. Therefore, various work categories are at risk: that is, veterinarians, farmers, hunters, slaughterhouse workers, and so on. In these last decades, researchers found a high percentage of positivity to the molecular viral detection in several food matrices included: ready-to-eat products, processed meat products, milk, and shellfish. This review aims to provide an international scenario regarding HEV ribonucleic acid (RNA) detection in several foodstuffs. From this investigative perspective, the study aims to highlight various gaps of the current knowledge about technologies treatments' impact on viral loads. The purpose was also to provide an innovative point of view ''One Health''-based, pointing out the strategic role of environmental safety.

Hepatitis E Virus RNA Presence in Wild Boar Carcasses at Slaughterhouses in Italy

“…In conclusion, in an area as Tuscany characterised by a diffused wild boar hunting activity, the risk of infection is largely linked to local eating habits, including the traditional consumption of dried liver sausages, and/or in intensive environmental HEV contamination [39]. Furthermore, traditional and homemade food processing is another crucial aspect, and a typical food habit in Mediterranean European countries (Italy, Spain, France, and Greece) [8,9]. However, there is little information concerning HEV survival in food matrices such as ready-to-eat and raw meat products containing wild boar meat and/or liver.…”

“…In Europe, HEV-3 is the most common Gt in humans, with different seroprevalences ranging from 20-86% in various countries depending on age groups [7,8]. Due to the wide diffusion of HEV in wild and domestic species, multiple epidemiological transmission patterns are described from breeding farm to slaughterhouses, in processing meat/seafood industries and wastewater management, leading HEV to be considered as a global public health issue [9]. Furthermore, an association between occupational exposure to swine and human HEV seropositivity was reported for personnel working in the slaughterhouse, forestry workers, hunters or farmers [1,2,8,[10][11][12].…”

“…Furthermore, an association between occupational exposure to swine and human HEV seropositivity was reported for personnel working in the slaughterhouse, forestry workers, hunters or farmers [1,2,8,[10][11][12]. At the slaughterhouse, HEV has been identified in pig derived samples, in particular on faeces, bile, liver and other internal organs that can be characterized by high viral loads, but also in blood and muscles [8,9,[13][14][15][16][17]. Therefore, during slaughtering, particular attention should be paid to the processing of the carcasses and organs, which should be kept separated to avoid cross-contamination [14,15,[17][18][19][20].…”

Hepatitis E virus cross-contamination on the surface of porcine livers after storage in Euro meat containers in a German pig abattoir

“…Various foods of animal origin have been identified as a source for HEV worldwide (Ferri and Vergara 2021). Focusing on pork, the consumption of products made from raw pork liver is very common in different European countries, where analyses of raw pork products yielded positive results for HEV RNA underlining the specific role of raw pork liver as a vehicle for potential HEV infections in humans (Colson et al 2010;Pavio et al 2014;Kubacki et al 2017;Giannini et al 2018).…”

Molecular genetic analysis of products of swine breeding on the presence of CVS2

“…Вірус гепатиту Е (ВГЕ) є глобальною проб лемою охорони здоров'я у країнах Європи, яка стосується не тільки людей, а й тварин і навколишнього середовища [16,17]. ВГЕ найчастіше виявляють у свинячій печінці, рідше -у м'ясі та м'ясних продуктах, переважно у ковбасах [18 -20].…”