Survival and Elimination of Hepatitis E Virus: A Review

Overview

Journal Food Environ Virol

Publisher Springer

Specialties Environmental Health
Microbiology
Nutritional Sciences

Date 2015 May 21

PMID 25989918

Citations 18

Authors

Nigel Cook

Wim H M van der Poel

Affiliations

Soon will be listed here.

Abstract

Recently, foodborne transmission of hepatitis E virus (HEV) has become a concern due to the identification of undercooked pork products as a risk factor for infection. The limited number of studies which have been performed indicate that HEV could remain infectious at temperatures used in some cooking regimes, although inactivation by heating at 71 °C for 20 min has been demonstrated. There are significant gaps in our knowledge regarding the survival of HEV in foods and the environment (including food contact surfaces), and also regarding the effect of elimination procedures used in food supply chain settings. The lack of a reliable infectivity assay has hampered extensive study. It is recommended that studies be undertaken to develop an efficient propagation system (based on in vitro cell culture), to facilitate the acquisition of extensive information on the survival of HEV in food and the environment, and its response to disinfection and elimination procedures.

Citing Articles

Effectiveness of Cold Smoking on Inactivating Murine Norovirus in Salami-Like Pork Sausages (Mettwurst), and Hepatitis E Virus and Murine Norovirus in Solution.

Loikkanen E, Mikkela A, Joutsen S, Tuominen P, Maunula L Food Environ Virol. 2025; 17(1):17.

PMID: 39794680 PMC: 11723849. DOI: 10.1007/s12560-024-09631-1.

Changes in Hepatitis E Virus Contamination during the Production of Liver Sausage from Naturally Contaminated Pig Liver and the Potential of Individual Production Parameters to Reduce Hepatitis E Virus Contamination in the Processing Chain.

Hinrichs J, Kreitlow A, Siekmann L, Plotz M, Kemper N, Abdulmawjood A Pathogens. 2024; 13(4).

PMID: 38668229 PMC: 11053659. DOI: 10.3390/pathogens13040274.

Development of an Ex Vivo Assay for Identification of Infectious Hepatitis E Virus in Different Kinds of Food Samples.

Hakze-van der Honing R, van Oort S, Dirks R, van der Poel W Pathogens. 2023; 12(10).

PMID: 37887746 PMC: 10610002. DOI: 10.3390/pathogens12101231.

Assessing the epidemiological risk at the human-wild boar interface through a one health approach using an agent-based model in Barcelona, Spain.

Carlos G, Beatriz M, Carles C, Raquel C, Emmanuel S, Josep Maria L One Health. 2023; 17:100598.

PMID: 37520846 PMC: 10372376. DOI: 10.1016/j.onehlt.2023.100598.

Detection of adenovirus, rotavirus, and hepatitis E virus in meat cuts marketed in Uruguaiana, Rio Grande do Sul, Brazil.

Soares V, Dos Santos E, Tadielo L, Cerqueira-Cezar C, Sampaio A, Eisen A One Health. 2022; 14:100377.

PMID: 35257024 PMC: 8897626. DOI: 10.1016/j.onehlt.2022.100377.

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