Show simple item record

dc.contributor.authorBoxman, Ingeborg L A
dc.contributor.authorJansen, Claudia C C
dc.contributor.authorHägele, Geke
dc.contributor.authorZwartkruis-Nahuis, Ans
dc.contributor.authorTijsma, Aloys S L
dc.contributor.authorVennema, Harry
dc.date.accessioned2019-03-22T09:26:13Z
dc.date.available2019-03-22T09:26:13Z
dc.date.issued2019-05-02
dc.identifier.issn1879-3460
dc.identifier.pmid30849707
dc.identifier.doi10.1016/j.ijfoodmicro.2019.02.018
dc.identifier.urihttp://hdl.handle.net/10029/622906
dc.description.abstractThe 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 × 10en_US
dc.language.isoenen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFoodborne diseaseen_US
dc.subjectHepatitis E virusen_US
dc.subjectLiver pateen_US
dc.subjectLiverwursten_US
dc.subjectSausageen_US
dc.subjectVirus extractionen_US
dc.titleMonitoring of pork liver and meat products on the Dutch market for the presence of HEV RNA.en_US
dc.typeArticleen_US
dc.identifier.journalInt J Food Microbiol 2019; 296:58-64en_US
dc.source.journaltitleInternational journal of food microbiology


Files in this item

Thumbnail
Name:
Publisher version

This item appears in the following Collection(s)

Show simple item record