Screening of Ready-to-Eat Meat Products for Hepatitis E Virus in Switzerland.
Screening of Ready-to-Eat Meat Products for Hepatitis E Virus in Switzerland.
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DOI：
10.1007/s12560-018-9340-x
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发表时间：
2018-09
影响因子：
3.4
通讯作者：
Felleisen R
中科院分区：
文献类型：
--
作者：
Moor D;Liniger M;Baumgartner A;Felleisen R
猪群的血清阳性率数据表明，瑞士一定有一个相关的戊型肝炎病毒(HEV)宿主。为了更多地了解即食肉制品中病毒的存在，我们对瑞士零售市场的猪肝香肠和生肉香肠进行了HEV的检测。用一种检测方法进行测试，其中病毒提取步骤被优化。就改进方法的性能而言，巨细胞病毒过程控制的平均回收率为24.4%，而接种HEV的样本基质的平均回收率在10.4%~100%之间。肝肠和生肉肠的检出限分别为每克1.56×10~3和1.56×10~2个基因组拷贝。90份肉制品中检出10份(11.1%)，37份肝肠中检出7份(18.9%)，53份生肉香肠中检出3份(5.7%)。每克高达5.54log10 HEV基因组拷贝的病毒载量被测量。从阳性样本中检索到的所有序列都属于HEV基因3型。本工作的意义在于目前概述了瑞士零售市场上即食肉类产品中HEV的流行情况，并改进了HEV检测方法的提取效率。
Seroprevalence data for pig herds suggested that there must be a relevant reservoir for hepatitis E virus (HEV) in Switzerland. To know more about the viral presence in ready-to-eat meat products, we screened pork liver sausages and raw meat sausages from the Swiss retail market for the presence of HEV. Testing was performed with a detection method where the virus extraction step was optimized. As for the performance of the improved method, the mean recovery rate for the mengovirus process control was 24.4%, whereas for HEV-inoculated sample matrices between 10.4 and 100% were achieved. The limit of detection was about 1.56 × 103 and 1.56 × 102 genome copies per gram for liver sausages and raw meat sausages, respectively. In the screening programme, HEV-RNA was detected in 10 of total 90 (11.1%) meat products, 7 of 37 (18.9%) liver sausages, and 3 of 53 (5.7%) raw meat sausages. Virus loads of up to 5.54 log10 HEV genome copies per gram were measured. All sequences retrieved from positive samples belonged to HEV genotype 3. The significance of the presented work was a current overview of the HEV prevalence in ready-to-eat meat products on the Swiss retail marked and an improvement of the extraction efficiency of the HEV detection method.
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影响因子：
11.8
作者：
Di Bartolo I;Diez-Valcarce M;Vasickova P;Kralik P;Hernandez M;Angeloni G;Ostanello F;Bouwknegt M;Rodríguez-Lázaro D;Pavlik I;Ruggeri FM
通讯作者：
Ruggeri FM
DOI：
10.1016/j.ijfoodmicro.2007.12.020
发表时间：
2008-03-31
影响因子：
5.4
作者：
Baert, Leen;Uyttendaele, Micke;Debevere, Johan
通讯作者：
Debevere, Johan
影响因子：
11.8
作者：
Berto A;Martelli F;Grierson S;Banks M
通讯作者：
Banks M
影响因子：
6
作者：
Sarno, Eleonora;Martin, Annett;Greiner, Matthias
通讯作者：
Greiner, Matthias
影响因子：
14.9
作者：
Dereeper A;Guignon V;Blanc G;Audic S;Buffet S;Chevenet F;Dufayard JF;Guindon S;Lefort V;Lescot M;Claverie JM;Gascuel O
通讯作者：
Gascuel O