Presence of hepatitis E virus in commercially available pork products

An increasing number of hepatitis E virus (HEV) infections in industrialized countries have been foodborne and linked to the consumption of undercooked pork products. To date, data on the prevalence of HEV in pork products sold in the United States is limited and no standard processing method exists...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	International journal of food microbiology 2021-02, Vol.339, p.109033, Article 109033
Hauptverfasser:	Harrison, La'Chia, Ramos, Thais De Melo, Wu, Xi, DiCaprio, Erin
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals filtration food microbiology Food Microbiology - statistics & numerical data Foodborne diseases Foodborne infection ground pork Hepatitis Hepatitis E - epidemiology Hepatitis E virus (HEV) Hepatitis E virus - genetics Hepatovirus industrialization Inhibitors Liver Liver - virology Meat products Meat Products - virology mice Norovirus Norovirus - genetics Orthohepevirus A Packages Plaque assay Pork Pork Meat - virology Pork products Prevalence Process control Process controls Processing method development Red Meat - virology Reverse transcriptase PCR (RT-PCR) detection Ribonucleic acid RNA RNA, Viral - analysis Swine Swine Diseases - epidemiology Ultracentrifugation United States Viruses
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!