TY - JOUR
T1 - Porcine blood used as ingredient in meat productions may serve as a vehicle for hepatitis E virus transmission
AU - Boxman, Ingeborg L.A.
AU - Jansen, Claudia C.C.
AU - Hägele, Geke
AU - Zwartkruis-Nahuis, Ans
AU - Cremer, Jeroen
AU - Vennema, Harry
AU - Tijsma, Aloys S.L.
PY - 2017/9/18
Y1 - 2017/9/18
N2 - The aim of the present study was to investigate whether the use of porcine blood(products) in food could be a risk for a hepatitis E virus (HEV) infection. HEV RNA was detected in 33/36 batches of (non-heated) liquid products and in 7/24 spray dried powder products. Contamination levels varied among the products, but were highest in liquid whole blood, plasma and fibrinogen reaching levels of 2.2 × 102 to 2.8 × 102 HEV genome copies per 0.2 g. Sequence analyses revealed genotype 3 strains, of which two were 100% (493 nt) identical to recently diagnosed HEV cases, although no direct epidemiological link was established. The industry provided information on processing of blood products in (ready-to-eat)-meat. From this, it was concluded that blood products as an ingredient of processed meat may not be sufficiently heated prior to consumption, and therefore could be a vehicle for transmission.
AB - The aim of the present study was to investigate whether the use of porcine blood(products) in food could be a risk for a hepatitis E virus (HEV) infection. HEV RNA was detected in 33/36 batches of (non-heated) liquid products and in 7/24 spray dried powder products. Contamination levels varied among the products, but were highest in liquid whole blood, plasma and fibrinogen reaching levels of 2.2 × 102 to 2.8 × 102 HEV genome copies per 0.2 g. Sequence analyses revealed genotype 3 strains, of which two were 100% (493 nt) identical to recently diagnosed HEV cases, although no direct epidemiological link was established. The industry provided information on processing of blood products in (ready-to-eat)-meat. From this, it was concluded that blood products as an ingredient of processed meat may not be sufficiently heated prior to consumption, and therefore could be a vehicle for transmission.
KW - Blood
KW - Fibrinogen
KW - Food
KW - HEV
KW - Meat products
KW - Plasma
U2 - 10.1016/j.ijfoodmicro.2017.06.029
DO - 10.1016/j.ijfoodmicro.2017.06.029
M3 - Article
C2 - 28692890
AN - SCOPUS:85021837998
SN - 0168-1605
VL - 257
SP - 225
EP - 231
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
ER -