Frequent Hepatitis E Virus Contamination in Food Containing Raw Pork Liver, France
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 analys...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Centers for Disease Control and Prevention
2014-11-01
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| Serie: | Emerging Infectious Diseases |
| Soggetti: | |
| Accesso online: | https://wwwnc.cdc.gov/eid/article/20/11/14-0891_article |
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