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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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Sparad:
Huvudupphov: Melissa Stunnenberg, Suzanne C. van Huizen, Arno Swart, Willemijn J. Lodder, Ingeborg L. A. Boxman, Saskia A. Rutjes
Materialtyp: Artigo
Språk:Inglês
Utgiven: MDPI AG 2023-09-01
Serie:Microorganisms
Ämnen:
HEV infectivity
food-borne
HEV-3c
HEV-3e
cell culture method
pork matrices
Länkar:https://www.mdpi.com/2076-2607/11/10/2451
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