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Related Experiment Videos

Thermal stability of hepatitis E virus.

Suzanne U Emerson1, Vidya A Arankalle, Robert H Purcell

  • 1Laboratory of Infectious Diseases, National Institute of Allergy and Infectious Diseases, National Institutes of Health, Bethesda, Maryland 20892-8009, USA. semerson@niaid.nih.gov

The Journal of Infectious Diseases
|August 10, 2005
PubMed
Summary

Hepatitis E virus (HEV) is less heat-stable than hepatitis A virus (HAV). However, HEV may survive the internal temperatures found in undercooked meats, posing a potential food safety risk.

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Area of Science:

  • Virology
  • Food Safety
  • Public Health

Background:

  • Hepatitis A virus (HAV) and Hepatitis E virus (HEV) are significant causes of viral hepatitis.
  • Understanding the thermal inactivation of these viruses is crucial for preventing foodborne transmission.

Purpose of the Study:

  • To compare the thermal stability of virulent hepatitis E virus (HEV) and hepatitis A virus (HAV).
  • To assess the risk of HEV survival in undercooked meat products.

Main Methods:

  • Fecal suspensions of HEV and HAV were subjected to controlled heating (45°C–70°C).
  • Residual viral infectivity was quantified using a permissive cell culture system.

Main Results:

  • Hepatitis E virus demonstrated lower thermal stability compared to hepatitis A virus.

Related Experiment Videos

  • A significant portion of HEV retained infectivity after exposure to temperatures likely found in rare-cooked meat.

    • Conclusions:

    • HEV is more susceptible to heat inactivation than HAV.
    • Current cooking temperatures for rare meat may not be sufficient to eliminate HEV, indicating a potential food safety concern.