Monitoring of pork liver and meat products on the Dutch market for the presence of HEV RNA.
dc.contributor.author | Boxman, Ingeborg L A | |
dc.contributor.author | Jansen, Claudia C C | |
dc.contributor.author | Hägele, Geke | |
dc.contributor.author | Zwartkruis-Nahuis, Ans | |
dc.contributor.author | Tijsma, Aloys S L | |
dc.contributor.author | Vennema, Harry | |
dc.date.accessioned | 2019-03-22T09:26:13Z | |
dc.date.available | 2019-03-22T09:26:13Z | |
dc.date.issued | 2019-05-02 | |
dc.identifier.issn | 1879-3460 | |
dc.identifier.pmid | 30849707 | |
dc.identifier.doi | 10.1016/j.ijfoodmicro.2019.02.018 | |
dc.identifier.uri | http://hdl.handle.net/10029/622906 | |
dc.description.abstract | The aim of the present study was to assess pork liver and meat products present on the Dutch market for the presence of hepatitis E virus (HEV) RNA. HEV RNA was detected in 27.3% of 521 products sampled from Dutch retail stores in 2016. 12.7% of livers were positive for HEV RNA (n = 79), 70.7% of liverwurst (n = 99), 68.9% of liver pate (n = 90), but in none of the pork chops (n = 98), fresh sausages (n = 103) or wild boar meat (n = 52). The highest level of HEV RNA contamination was observed in a liver (reaching up to 1 × 10 | en_US |
dc.language.iso | en | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | |
dc.subject | Foodborne disease | en_US |
dc.subject | Hepatitis E virus | en_US |
dc.subject | Liver pate | en_US |
dc.subject | Liverwurst | en_US |
dc.subject | Sausage | en_US |
dc.subject | Virus extraction | en_US |
dc.title | Monitoring of pork liver and meat products on the Dutch market for the presence of HEV RNA. | en_US |
dc.type | Article | en_US |
dc.identifier.journal | Int J Food Microbiol 2019; 296:58-64 | en_US |
dc.source.journaltitle | International journal of food microbiology |