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Year: 2008 Volume: 122

Year: 2008 Volume: 121

Inactivation of infectious hepatitis E virus present in commercial pig livers sold in local grocery stores in the United States.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Feagins, A. R. Opriessnig, T. Guenette, D. K. Halbur, P. G. Meng, X. J.
Spatial Coverage	United States
Description	Country affiliation: United States Author Affiliation: Feagins AR ( Center for Molecular Medicine and Infectious Diseases, Department of Biomedical Sciences and Pathobiology, College of Veterinary Medicine, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061-0342, United States.)
Abstract	Hepatitis E virus (HEV) is a zoonotic pathogen and pigs are a known reservoir. Recently we showed that approximately 11% of commercial pig livers sold in local U.S. grocery stores for food consumptions are contaminated by infectious HEV. In this study, a swine bioassay was used to determine if the infectious HEV in contaminated commercial pig livers could be inactivated by traditional cooking methods. Group 1 pigs (n=5) were each inoculated intravenously (i.v.) with a HEV-negative liver homogenate as negative controls, group 2 pigs (n=5) were each inoculated i.v. with a pool of two HEV-positive pig liver homogenates as positive controls, groups 3, 4 and 5 pigs (n=5, each group) were each inoculated i.v. with a pool of homogenates of two HEV-positive livers incubated at 56 degrees C for 1 h, stir-fried at 191 degrees C (internal temperature of 71 degrees C) for 5 min or boiled in water for 5 min, respectively. As expected, the group 2 positive control pigs all became infected whereas the group 1 negative control pigs remained negative. Four of the five pigs inoculated with HEV-positive liver homogenates incubated at 56 degrees C for 1 h also became infected. However, pigs in groups 4 and 5 did not become infected. The results indicated that HEV in contaminated commercial pig livers can be effectively inactivated if cooked properly, although incubation at 56 degrees C for 1 h cannot inactivate the virus. Thus, to reduce the risk of food-borne HEV transmission, pig livers must be thoroughly cooked.
File Format	HTM / HTML
ISSN	01681605
e-ISSN	18793460
DOI	10.1016/j.ijfoodmicro.2007.11.068
Journal	International Journal of Food Microbiology
Issue Number	1-2
Volume Number	123
Language	English
Publisher	Elsevier
Publisher Date	2008-03-31
Publisher Place	Netherlands
Access Restriction	Open
Subject Keyword	Research Support, N.i.h., Extramural Research Support, Non-u.s. Gov't Hepatitis E Food Contamination Liver Transmission Rna, Viral Hepatitis E Virus Swine Biological Assay Genetics Food Handling Disease Reservoirs Discipline Microbiology Consumer Product Safety Isolation & Purification Random Allocation Reverse Transcriptase Polymerase Chain Reaction Virology Pathogenicity Chemistry Animals Discipline Nutritional Sciences Veterinary
Content Type	Text
Resource Type	Article
Subject	Medicine Microbiology Safety, Risk, Reliability and Quality Food Science

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