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Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Hepatitis E is a disease sustained by RNA viruses, which have four different genotypes, all of which are responsible for acute forms of hepatitis. Genotypes 1 and 2 infect only humans, causing epidemics mainly transmitted by contaminated water, while genotypes 3 and 4 are zoonotic, and the infection is linked to the consumption of raw or undercooked meat or meat products. Hepatitis E virus (HEV) genotypes 3 and 4 have been detected in domestic Suidae, considered the asymptomatic reservoir of HEV, and in wild animals such as wild boar and deer. Despite scientific studies that have highlighted the presence of HEV in cured meat products, such as pork liver sausages, the viral persistence in the different production steps of curing has not been evaluated. Therefore, this study aimed to evaluate the persistence of HEV genotype 3 during the different curing and storage times of experimentally contaminated pork liver sausages using biomolecular methods. The sausages tested positive at all curing and storage times. This study confirms the potential risk attributed to pork liver sausages in HEV transmission. However, to guarantee an efficient risk assessment, future studies will be performed to correlate the presence of HEV RNA with infectious viral particles.
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How to Cite
1.
Lorusso P, Pandiscia A, Manfredi A, Tantillo GM, Terio V. Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages. Ital J Food Safety [Internet]. 2024 Apr. 2 [cited 2025 Mar. 29];13(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/12286
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