Detection and quantification of hepatitis E virus RNA in ready to eat raw pork sausages in the Netherlands
The aim of the present study was to assess raw pork sausages collected on the Dutch market for the presence of hepatitis E virus (HEV) RNA. 46 of 316 (14.6%) products sampled from Dutch retail stores in 2017–2019 were positive for HEV RNA. HEV RNA was detected in 10.8% of “cervelaat” (n = 74), 18.5%...
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Veröffentlicht in: | International journal of food microbiology 2020-11, Vol.333, p.108791-108791, Article 108791 |
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description | The aim of the present study was to assess raw pork sausages collected on the Dutch market for the presence of hepatitis E virus (HEV) RNA. 46 of 316 (14.6%) products sampled from Dutch retail stores in 2017–2019 were positive for HEV RNA. HEV RNA was detected in 10.8% of “cervelaat” (n = 74), 18.5% of salami (n = 92), 26.1% of “metworst” (n = 46), 16.3% of “snijworst” (n = 43) samples. This was significantly more often than in other raw pork sausages like dried sausages, fuet or chorizo (3.3%, n = 61). The percentage of HEV RNA positive products was not significantly different for products sold as either sliced or unsliced deli meat. The average viral load in positive tested products was 2.76 log10 genome copies per 5 g, incidentally reaching up to 4.5 log10 genome copies per 5 g. The average HEV RNA level was significantly higher in samples collected in 2017 than those in samples collected in 2018, and most of the samples in 2019. Typing by sequence analysis was successful for 33 samples, all revealing genotype 3c. The results support recent epidemiological studies that identified specific raw pork sausages as risk factor for hepatitis E virus infection in the Netherlands. Persons at risk, including Dutch transplant recipients, have been advised to avoid the consumption of raw pork sausages. The study warrants a continuation of monitoring to follow the HEV RNA levels in pork products for use in risk assessments and risk management.
•HEV RNA was detected in 46/316 raw pork sausages (14.6%) on the Dutch market.•Cervelaat, salami, metworst and snijworst more often positive than other sausages.•The HEV strains sequenced were typed as genotype 3c.•The average level in contaminated sausages was 2.76 log10 HEV gc per 5 g.•Quantitative data revealed change in HEV contamination over time. |
doi_str_mv | 10.1016/j.ijfoodmicro.2020.108791 |
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•HEV RNA was detected in 46/316 raw pork sausages (14.6%) on the Dutch market.•Cervelaat, salami, metworst and snijworst more often positive than other sausages.•The HEV strains sequenced were typed as genotype 3c.•The average level in contaminated sausages was 2.76 log10 HEV gc per 5 g.•Quantitative data revealed change in HEV contamination over time.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2020.108791</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Dried sausage ; Epidemiology ; Fermented sausage ; Food ; Genomes ; Genotypes ; Hepatitis ; HEV ; Meat ; Pork ; Retail stores ; Ribonucleic acid ; Risk analysis ; Risk assessment ; Risk factors ; Risk management ; RNA ; RNA viruses ; Salami ; Sausages ; Sequence analysis ; Viral extraction ; Viruses</subject><ispartof>International journal of food microbiology, 2020-11, Vol.333, p.108791-108791, Article 108791</ispartof><rights>2020 Elsevier B.V.</rights><rights>Copyright Elsevier BV Nov 16, 2020</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c382t-a86f5eef762acd6a4f1a50d24d95b770703c6074869cf3bb288d4f1a2b1ea7343</citedby><cites>FETCH-LOGICAL-c382t-a86f5eef762acd6a4f1a50d24d95b770703c6074869cf3bb288d4f1a2b1ea7343</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2020.108791$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids></links><search><creatorcontrib>Boxman, Ingeborg L.A.</creatorcontrib><creatorcontrib>Jansen, Claudia C.C.</creatorcontrib><creatorcontrib>Zwartkruis-Nahuis, Ans J.T.</creatorcontrib><creatorcontrib>Hägele, Geke</creatorcontrib><creatorcontrib>Sosef, Nils P.</creatorcontrib><creatorcontrib>Dirks, René A.M.</creatorcontrib><title>Detection and quantification of hepatitis E virus RNA in ready to eat raw pork sausages in the Netherlands</title><title>International journal of food microbiology</title><description>The aim of the present study was to assess raw pork sausages collected on the Dutch market for the presence of hepatitis E virus (HEV) RNA. 46 of 316 (14.6%) products sampled from Dutch retail stores in 2017–2019 were positive for HEV RNA. HEV RNA was detected in 10.8% of “cervelaat” (n = 74), 18.5% of salami (n = 92), 26.1% of “metworst” (n = 46), 16.3% of “snijworst” (n = 43) samples. This was significantly more often than in other raw pork sausages like dried sausages, fuet or chorizo (3.3%, n = 61). The percentage of HEV RNA positive products was not significantly different for products sold as either sliced or unsliced deli meat. The average viral load in positive tested products was 2.76 log10 genome copies per 5 g, incidentally reaching up to 4.5 log10 genome copies per 5 g. The average HEV RNA level was significantly higher in samples collected in 2017 than those in samples collected in 2018, and most of the samples in 2019. Typing by sequence analysis was successful for 33 samples, all revealing genotype 3c. The results support recent epidemiological studies that identified specific raw pork sausages as risk factor for hepatitis E virus infection in the Netherlands. Persons at risk, including Dutch transplant recipients, have been advised to avoid the consumption of raw pork sausages. The study warrants a continuation of monitoring to follow the HEV RNA levels in pork products for use in risk assessments and risk management.
•HEV RNA was detected in 46/316 raw pork sausages (14.6%) on the Dutch market.•Cervelaat, salami, metworst and snijworst more often positive than other sausages.•The HEV strains sequenced were typed as genotype 3c.•The average level in contaminated sausages was 2.76 log10 HEV gc per 5 g.•Quantitative data revealed change in HEV contamination over time.</description><subject>Dried sausage</subject><subject>Epidemiology</subject><subject>Fermented sausage</subject><subject>Food</subject><subject>Genomes</subject><subject>Genotypes</subject><subject>Hepatitis</subject><subject>HEV</subject><subject>Meat</subject><subject>Pork</subject><subject>Retail stores</subject><subject>Ribonucleic acid</subject><subject>Risk analysis</subject><subject>Risk assessment</subject><subject>Risk factors</subject><subject>Risk management</subject><subject>RNA</subject><subject>RNA viruses</subject><subject>Salami</subject><subject>Sausages</subject><subject>Sequence analysis</subject><subject>Viral extraction</subject><subject>Viruses</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNqNkU1PIzEMhqMVK1FY_kMQFy5T8jGTyRyr8ilVrLTaPUdp4iwZ2klJMiD-PRnKAXHiYlvW41e2X4ROKZlTQsVFP_e9C8FuvYlhzgib-rLt6A80oyVXvBbkAM0KKysqSHOIjlLqCSEN52SG-kvIYLIPA9aDxU-jHrJ33uj3VnD4AXalzj7hK_zs45jwn_sF9gOOoO0rzgGDzjjqF7wL8REnPSb9H9JE5AfA91Bi3BTt9Av9dHqT4OQjH6N_11d_l7fV6vfN3XKxqgyXLFdaCtcAuFYwbazQtaO6IZbVtmvWbUtawo0gbS1FZxxfr5mUdmLYmoJuec2P0fledxfD0wgpq61PBjZlCQhjUqzmVNKatLKgZ1_QPoxxKNsVqiGiYV3NC9XtqfLilCI4tYt-q-OrokRNLqhefXJBTS6ovQtldrmfhXLxs4eokvEwGLA-lr8rG_w3VN4AariWgw</recordid><startdate>20201116</startdate><enddate>20201116</enddate><creator>Boxman, Ingeborg L.A.</creator><creator>Jansen, Claudia C.C.</creator><creator>Zwartkruis-Nahuis, Ans J.T.</creator><creator>Hägele, Geke</creator><creator>Sosef, Nils P.</creator><creator>Dirks, René A.M.</creator><general>Elsevier B.V</general><general>Elsevier BV</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>7X8</scope></search><sort><creationdate>20201116</creationdate><title>Detection and quantification of hepatitis E virus RNA in ready to eat raw pork sausages in the Netherlands</title><author>Boxman, Ingeborg L.A. ; Jansen, Claudia C.C. ; Zwartkruis-Nahuis, Ans J.T. ; Hägele, Geke ; Sosef, Nils P. ; Dirks, René A.M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c382t-a86f5eef762acd6a4f1a50d24d95b770703c6074869cf3bb288d4f1a2b1ea7343</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Dried sausage</topic><topic>Epidemiology</topic><topic>Fermented sausage</topic><topic>Food</topic><topic>Genomes</topic><topic>Genotypes</topic><topic>Hepatitis</topic><topic>HEV</topic><topic>Meat</topic><topic>Pork</topic><topic>Retail stores</topic><topic>Ribonucleic acid</topic><topic>Risk analysis</topic><topic>Risk assessment</topic><topic>Risk factors</topic><topic>Risk management</topic><topic>RNA</topic><topic>RNA viruses</topic><topic>Salami</topic><topic>Sausages</topic><topic>Sequence analysis</topic><topic>Viral extraction</topic><topic>Viruses</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Boxman, Ingeborg L.A.</creatorcontrib><creatorcontrib>Jansen, Claudia C.C.</creatorcontrib><creatorcontrib>Zwartkruis-Nahuis, Ans J.T.</creatorcontrib><creatorcontrib>Hägele, Geke</creatorcontrib><creatorcontrib>Sosef, Nils P.</creatorcontrib><creatorcontrib>Dirks, René A.M.</creatorcontrib><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Boxman, Ingeborg L.A.</au><au>Jansen, Claudia C.C.</au><au>Zwartkruis-Nahuis, Ans J.T.</au><au>Hägele, Geke</au><au>Sosef, Nils P.</au><au>Dirks, René A.M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Detection and quantification of hepatitis E virus RNA in ready to eat raw pork sausages in the Netherlands</atitle><jtitle>International journal of food microbiology</jtitle><date>2020-11-16</date><risdate>2020</risdate><volume>333</volume><spage>108791</spage><epage>108791</epage><pages>108791-108791</pages><artnum>108791</artnum><issn>0168-1605</issn><eissn>1879-3460</eissn><abstract>The aim of the present study was to assess raw pork sausages collected on the Dutch market for the presence of hepatitis E virus (HEV) RNA. 46 of 316 (14.6%) products sampled from Dutch retail stores in 2017–2019 were positive for HEV RNA. HEV RNA was detected in 10.8% of “cervelaat” (n = 74), 18.5% of salami (n = 92), 26.1% of “metworst” (n = 46), 16.3% of “snijworst” (n = 43) samples. This was significantly more often than in other raw pork sausages like dried sausages, fuet or chorizo (3.3%, n = 61). The percentage of HEV RNA positive products was not significantly different for products sold as either sliced or unsliced deli meat. The average viral load in positive tested products was 2.76 log10 genome copies per 5 g, incidentally reaching up to 4.5 log10 genome copies per 5 g. The average HEV RNA level was significantly higher in samples collected in 2017 than those in samples collected in 2018, and most of the samples in 2019. Typing by sequence analysis was successful for 33 samples, all revealing genotype 3c. The results support recent epidemiological studies that identified specific raw pork sausages as risk factor for hepatitis E virus infection in the Netherlands. Persons at risk, including Dutch transplant recipients, have been advised to avoid the consumption of raw pork sausages. The study warrants a continuation of monitoring to follow the HEV RNA levels in pork products for use in risk assessments and risk management.
•HEV RNA was detected in 46/316 raw pork sausages (14.6%) on the Dutch market.•Cervelaat, salami, metworst and snijworst more often positive than other sausages.•The HEV strains sequenced were typed as genotype 3c.•The average level in contaminated sausages was 2.76 log10 HEV gc per 5 g.•Quantitative data revealed change in HEV contamination over time.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><doi>10.1016/j.ijfoodmicro.2020.108791</doi><tpages>1</tpages></addata></record> |
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subjects | Dried sausage Epidemiology Fermented sausage Food Genomes Genotypes Hepatitis HEV Meat Pork Retail stores Ribonucleic acid Risk analysis Risk assessment Risk factors Risk management RNA RNA viruses Salami Sausages Sequence analysis Viral extraction Viruses |
title | Detection and quantification of hepatitis E virus RNA in ready to eat raw pork sausages in the Netherlands |
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