Estimated exposure to hepatitis E virus through consumption of swine liver and liver sausages
Estimated exposure to hepatitis E virus through consumption of swine liver and liver sausages
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DOI：
10.1016/j.foodcont.2016.09.030
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发表时间：
2017-03-01
期刊：
影响因子：
6
通讯作者：
Greiner, Matthias
中科院分区：
文献类型：
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作者：
Sarno, Eleonora;Martin, Annett;Greiner, Matthias
根据食品法典原则进行了定量风险评估，以预测消费者通过食品消费接触戊型肝炎病毒(HEV)的情况。考虑到HEV的嗜好，新鲜肝脏和肝脏香肠被认为有较高的污染风险。该模型需要一个假设的食物途径，并基于最坏的情况，其中估计了来自100%感染HEV的猪群的受污染食物的摄入量。由于没有关于传染性HEV流行率的数据，因此对食物基质中HEV-RNA流行率和猪中HEV特异性抗体的血清阳性率进行了评估和调整，以排除诊断错误和采样的不确定性。考虑到猪的HEV流行率为100%，并排除进一步的交叉污染事件，由130克肝脏或32.5克香肠(含有30%的肝脏)组成的食物部分估计分别产生8047和210个RNA拷贝(中位数)。这些发现考虑了热处理对食品中HEV-RNA浓度的影响。由于缺乏HEV-RNA浓度与感染病毒数量之间的相关性以及HEV的剂量-反应关系的信息，计算出的RNA副本不能就摄入这些食物类型后的感染风险得出直接结论。对瑞士和德国的真实流行率进行了估计，导致食品中HEV-RNA的总体流行率为6.2%(90%最高密度区间：2.5%-11.2%)。与新鲜肝脏相比，肝脏香肠的患病率更高，这很可能是因为同一香肠中存在不止一个肝脏。猪和野猪抗-HEV抗体真实流行率分别为59.4%(HDI56.5%~62.4%)和62.6%(HDI58.8%~64.3%)和7.6%(HDI3.3%~13.2%)和30.5%(HDI23.2%~38.2%)。抗体的高流行率支持了这样的证据，即这些动物可以作为HEV的宿主，并在流行病学上有助于维持周围环境中的病毒。这项研究是一项初步调查，强调了需要填补的主要现有差距，以便能够进行改进的混合动力汽车风险评估，以推动未来实施食品安全和控制措施的决定。(C)2016爱思唯尔有限公司。保留所有权利。
A quantitative risk assessment was undertaken following the Codex Alimentarius principles in order to predict the exposure of consumers to hepatitis E virus (HEV) through food consumption. Taking into account the tropism of HEV, fresh liver and liver sausages were regarded as having a higher risk of contamination. The model entailed a hypothetical food pathway and was based on worst case scenario where the intake of contaminated food derived from a 100% HEV-infected pig population was estimated. As no data on the prevalence of infectious HEV was available, the HEV-RNA prevalence in food matrices and the seroprevalence of HEV-specific antibodies in swine were assessed and adjusted for diagnostic misclassification and sampling uncertainty. Considering a HEV prevalence of 100% in pigs and excluding further cross-contamination events, a food portion consisting of 130 gr of liver or of 32.5 gr of sausage (containing 30% of liver) yielded an estimated exposure of 8047 and 210 RNA copies (median values), respectively. These findings take into account the effect of thermal treatment on the HEV-RNA concentration of food. Due to the lack of information concerning the correlation between HEV-RNA concentration and the amount of infectious virus as well as the dose-response relationship of HEV, the calculated RNA copies do not allow direct conclusions to be drawn on the risk of infection following ingestion of these food types. The true prevalence was estimated for Switzerland and Germany, leading to an overall prevalence of HEV-RNA in food of 6.2% (90% Highest Density Intervals (HDIs): 2.5%-11.2%). In comparison with fresh liver, liver sausages showed a higher prevalence, most likely due to the presence of more than one liver within the same sausage. The true prevalence of anti-HEV IgG ranged between 59.4% (HDIs 56.5%-62.4%) and 62.6% (HDIs 58.8%-64.3%) and between 7.6% (HDIs 3.3%-13.2%) and 30.5% (HDIs 23.2%-38.2%) in pigs and wild boars, respectively. The high prevalence of antibodies support the evidence that these animals can act as reservoirs for HEV and can contribute epidemiologically to the maintenance of the virus in the surroundings. This study is a preliminary investigation and highlights the major existing gaps needed to be filled in order to enable a refined HEV risk assessment that can drive future decisions for the implementation of food safety and of control measures. (C) 2016 Elsevier Ltd. All rights reserved.