Thermal Inactivation of Hepatitis E Virus in Pork Products Estimated with a Semiquantitative Infectivity Assay

Hepatitis E virus genotype 3 (HEV-3) is a food-borne pathogen causative of hepatitis E infections in humans. In Europe, HEV-3 is mainly transmitted through the consumption of raw or undercooked pork. In order to determine the effectiveness of control measures that can be taken in the industry or by...

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主要な著者:	Melissa Stunnenberg, Suzanne C. van Huizen, Arno Swart, Willemijn J. Lodder, Ingeborg L. A. Boxman, Saskia A. Rutjes
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2023-09-01
シリーズ:	Microorganisms
主題:	HEV infectivity food-borne HEV-3c HEV-3e cell culture method pork matrices
オンライン･アクセス:	https://www.mdpi.com/2076-2607/11/10/2451
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