Frequent Hepatitis E Virus Contamination in Food Containing Raw Pork Liver, France

被引：84
|
作者：
Pavio, Nicole [1 ]
Merbah, Thiziri [1 ]
Thebault, Anne [1 ]
机构：
[1] French Agcy Food Environm & Occupat Hlth & Safety, Maisons Alfort, France
来源：
EMERGING INFECTIOUS DISEASES | 2014年 / 20卷 / 11期
关键词：
SAUSAGE; CHAIN;
D O I：
10.3201/eid2011.140891
中图分类号：
R392 [医学免疫学]; Q939.91 [免疫学];
学科分类号：
100102 ;
摘要：
Food products containing raw pork liver are suspected to be vehicles for transmission of hepatitis E virus. Four categories of food products, comprising 394 samples, were analyzed to determine hepatitis E virus prevalence. Virus was detected in 3%-30% of the different categories. Phylogenetic analysis showed high identity with human and swine sequences.
引用
收藏
页码：1925 / 1927
页数：3
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