scholarly journals Hepatitis E virus genome detection in commercial pork livers and pork meat products in Germany

2020 ◽  
Vol 28 (1) ◽  
pp. 196-204 ◽  
Author(s):  
Srinivas Reddy Pallerla ◽  
Sonja Schembecker ◽  
Christian G. Meyer ◽  
Le Thi Kieu Linh ◽  
Reimar Johne ◽  
...  
Keyword(s):  
Hepatitis E Virus ◽  
Meat Products ◽  
Hepatitis E ◽  
Virus Genome ◽  
Pork Meat

scholarly journals Effect of Sodium Chloride, Sodium Nitrite and Sodium Nitrate on the Infectivity of Hepatitis E Virus

2020 ◽  
Vol 12 (4) ◽  
pp. 350-354 ◽  
Author(s):  
Alexander Wolff ◽  
Taras Günther ◽  
Thiemo Albert ◽  
Reimar Johne
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Foodborne Pathogens ◽  
Sodium Nitrate ◽  
Hepatitis E Virus ◽  
Meat Products ◽  
Hepatitis E ◽  
High Salt ◽  
Genotype 3 ◽  
Raw Meat

Abstract Hepatitis E virus (HEV) infection can cause acute and chronic hepatitis in humans. The zoonotic HEV genotype 3, which is highly prevalent in Europe, is mainly transmitted by consumption of raw meat and raw meat products produced from infected pigs or wild boars. High salt concentrations represent an important measure to preserve meat products and to inactivate foodborne pathogens. Here, an HEV preparation in phosphate-buffered saline (PBS) was subjected to different salt concentrations and the remaining infectivity was measured in a cell culture assay. Treatments with up to 20% sodium chloride for 24 h at 23 °C, with and without addition of 0.015% sodium nitrite or 0.03% sodium nitrate, did not lead to virus inactivation as compared to PBS only. Conditions usually applied for short-term and long-term fermented raw sausages were simulated by incubation at 22 °C for up to 6 days and at 16 °C for up to 8 weeks, respectively. Only 2% sodium chloride with 0.015% sodium nitrite showed a weak (< 1 log10), but significant, infectivity reduction after 2 and 4 days as compared to PBS only. Addition of 2% sodium chloride and 0.03% sodium nitrate showed a slight, but not significant, decrease in infectivity after 2 and 8 weeks as compared to PBS only. In conclusion, HEV is highly stable at high salt concentrations and at salt conditions usually applied to preserve raw meat products.

Hepatitis E virus genome in stools of hepatitis patients during large epidemic in north India

The Lancet ◽  
1991 ◽  
Vol 338 (8770) ◽  
pp. 783-784 ◽  
Author(s):  
R. Ray ◽  
G.P. Talwar ◽  
R. Aggarwal ◽  
P.N. Salunke ◽  
S.R. Naik ◽  
...  
Keyword(s):  
Hepatitis E Virus ◽  
Hepatitis E ◽  
Virus Genome ◽  
North India

An analysis of two open reading frames (ORF3 and ORF4) of rat hepatitis E virus genome using its infectious cDNA clones with mutations in ORF3 or ORF4

2018 ◽  
Vol 249 ◽  
pp. 16-30 ◽  
Author(s):  
Tanggis ◽  
Tominari Kobayashi ◽  
Masaharu Takahashi ◽  
Suljid Jirintai ◽  
Tsutomu Nishizawa ◽  
...  
Keyword(s):  
Hepatitis E Virus ◽  
Hepatitis E ◽  
Virus Genome ◽  
Open Reading Frames ◽  
Cdna Clones ◽  
Reading Frames

scholarly journals Evaluation of Heating Conditions for Inactivation of Hepatitis E Virus Genotypes 3 and 4

2018 ◽  
Vol 81 (6) ◽  
pp. 947-952 ◽  
Author(s):  
TOSHIFUMI IMAGAWA ◽  
RYUICHI SUGIYAMA ◽  
TOMOYUKI SHIOTA ◽  
TIAN-CHENG LI ◽  
SAYAKA YOSHIZAKI ◽  
...  
Keyword(s):  
Cell Culture ◽  
Hepatitis E Virus ◽  
Heat Stability ◽  
Hepatitis E ◽  
Developed Countries ◽  
Pork Meat ◽  
Internal Temperature ◽  
Livestock Products ◽  
Foodborne Infection ◽  
Culture Supernatants

ABSTRACT Hepatitis E virus (HEV) is a causative agent of acute hepatitis throughout the world. HEV genotypes 1 through 4 infect humans, whereas genotypes 3 and 4 (Gt3 and Gt4) also infect other animals. In developed countries, the main HEV infection route is by foodborne transmission, resulting from the consumption of undercooked meat. It is important to know the criteria for HEV control in daily cooking. In this study, we assessed the heat conditions required to inactivate HEV Gt3 and Gt4 in culture supernatants and spiked minced pork meat. HEV inactivation was determined by measuring viral RNA amplification in PLC/PRF/5 cell culture. In our cell culture assay, an inoculum containing HEV titer that is equivalent to &gt;105 genome RNA copies can be determined as infectious. The internal temperature of pork during heating was measured to represent that achieved during cooking. Both HEV Gt3 and Gt4 were inactivated in culture supernatants heated at &gt;65°C for 5 min and at &gt;80°C for 1 min and in minced meat at 70°C for 5 min. Inoculated culture supernatant contained 108 HEV genome RNA copies (103 infectious units [IU]); therefore, it was indicated that HEV titer decreased &gt;3 log IU after heating. In a comparison of Gt3 and Gt4, Gt4 showed slightly greater heat stability than Gt3. Boiling showed superior heating efficacy compared with roasting, and pork liver was slightly easier to heat than pork loin. Heating for 5 min by both boiling and roasting increased the internal temperature of pork products to more than 70°C. Although our data revealed that HEV Gt4 was slightly more heat stable than Gt3, both genotypes were inactivated by the appropriate heating conditions. Therefore, the risk of HEV foodborne infection could be mitigated by the appropriate cooking of pork meat. It is also important that both the supplier and the consumer are cognizant of the risk of HEV foodborne infection from livestock products.

Presence of Mycobacterium avium Subspecies and Hepatitis E Virus in Raw Meat Products

2014 ◽  
Vol 77 (2) ◽  
pp. 335-338 ◽  
Author(s):  
ALENA LORENCOVA ◽  
PETRA VASICKOVA ◽  
JITKA MAKOVCOVA ◽  
IVA SLANA
Keyword(s):  
Mycobacterium Avium ◽  
Hepatitis E Virus ◽  
Meat Products ◽  
Hepatitis E ◽  
Mycobacterium Avium Subsp ◽  
Raw Meat ◽  
Real Time Quantitative Pcr ◽  
Virus Rna ◽  
Mycobacterium Avium Subsp Paratuberculosis ◽  
Pathogenic Agents

Meat and meat products may be the source of various pathogenic and potentially pathogenic agents for humans. We ascertained the occurrence of Mycobacterium avium subsp. paratuberculosis, subsp. avium, and subsp. hominissuis, and hepatitis E virus in retail raw meat products. The DNA of at least one of the target M. avium subspecies was detected in 26 (29.2%) of 89 analyzed samples of meat products. Fourteen (15.7%), 1 (1.1%), and 17 (19.1%) samples contained the DNA of Mycobacterium avium subsp. paratuberculosis, subsp. avium, and subsp. hominissuis, respectively. The number of mycobacterial cells per gram of meat products determined by real-time quantitative PCR ranged from 1.15 × 102 to 6.97 × 103. Mycobacterium chitae and Mycobacterium nonchromogenicum were isolated from three (3.4%) samples. Culture examination was not positive for any M. avium subspecies. Hepatitis E virus RNA was not detected in any of the samples.

scholarly journals The Nucleotides on the Stem-Loop RNA Structure in the Junction Region of the Hepatitis E Virus Genome Are Critical for Virus Replication

2010 ◽  
Vol 84 (24) ◽  
pp. 13040-13044 ◽  
Author(s):  
Dianjun Cao ◽  
Yao-Wei Huang ◽  
Xiang-Jin Meng
Keyword(s):  
Virus Replication ◽  
Intergenic Region ◽  
Rna Structure ◽  
Hepatitis E Virus ◽  
Reporter Genes ◽  
Hepatitis E ◽  
Virus Genome ◽  
Junction Region ◽  
Stem Loop ◽  
Huh7 Cells

ABSTRACT The roles of conserved nucleotides on the stem-loop (SL) structure in the intergenic region of the hepatitis E virus (HEV) genome in virus replication were determined by using Huh7 cells transfected with HEV SL mutant replicons containing reporter genes. One or two nucleotide mutations of the AGA motif on the loop significantly reduced HEV replication, and three or more nucleotide mutations on the loop abolished HEV replication. Mutations on the stem and of the subgenome start sequence also significantly inhibited HEV replication. The results indicated that both the sequence and the SL structure in the junction region play important roles in HEV replication.

scholarly journals NMR study on the interaction of the conserved CREX ‘stem–loop’ in the Hepatitis E virus genome with a naphthyridine-based ligand

2015 ◽  
Vol 13 (37) ◽  
pp. 9665-9672 ◽  
Author(s):  
N. Dyubankova ◽  
M. Froeyen ◽  
M. Abramov ◽  
H. P. Mattelaer ◽  
P. Herdewijn ◽  
...  
Keyword(s):  
Molecular Modeling ◽  
Hepatitis E Virus ◽  
Hepatitis E ◽  
Virus Genome ◽  
Stem Loop ◽  
Dna And Rna ◽  
Nmr Study ◽  
Rna Duplexes

A 2-amino-1,8-naphthyridine derivative that is described to bind single guanine bulges in RNA–DNA and RNA–RNA duplexes was synthesized and its interaction with the single G bulge in the conserved CREX of the Hepatitis E Virus (HEV) genome was explored by NMR and molecular modeling.

scholarly journals Detection of hepatitis E virus genome in pig livers in Antioquia, Colombia

2015 ◽  
Vol 14 (1) ◽  
pp. 2890-2899 ◽  
Author(s):  
C. Gutiérrez-Vergara ◽  
J. Quintero ◽  
J.F. Duarte ◽  
J.P. Suescún ◽  
A. López-Herrera
Keyword(s):  
Hepatitis E Virus ◽  
Hepatitis E ◽  
Virus Genome

scholarly journals Detection and quantification of hepatitis E virus genome in pig liver samples originating from Serbian retail establishments

2021 ◽  
Vol 854 (1) ◽  
pp. 012059
Author(s):  
L Milojevic ◽  
B Velebit ◽  
M Dimitrijevic ◽  
V Djordjevic ◽  
V Jankovic ◽  
...  
Keyword(s):  
Potential Risk ◽  
Hepatitis E Virus ◽  
Hepatitis E ◽  
Viral Disease ◽  
Virus Genome ◽  
Target Tissue ◽  
Pig Liver ◽  
Wild Pigs ◽  
Four Seasons ◽  
One Year

Abstract Hepatitis E is considered an emerging human viral disease with a zoonotic nature, and domestic and wild pigs are the main reservoirs of hepatitis E virus (HEV) among animals. Pork liver is the target tissue of this virus. This study aimed to investigate the presence of HEV in commercial pig liver samples. Sixty samples were collected during one year from different retail outlets in Serbia. Furthermore, the collected samples were separated by four seasons, and every season included three months. The presence of HEV in the livers was examined by molecular analysis using RT-qPCR. The overall prevalence of the virus in analysed pig livers was 5%. HEV was detected in three livers, two in the first season and one in the second, while in the third and fourth season, no positive livers were detected. However, there were no statistically significant differences between the surveyed seasons. HEV was quantified in positive livers. Among positive livers, HEV concentrations ranged between 8×101 and 1.9×104 genome copies of the virus per gram. The presence of HEV in commercial pig livers indicates a potential risk for consumers. Appropriate heat treatment of meals during preparation is essential to eliminate the potential risk of developing the illness.

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