Factors Affecting Detection of Hepatitis E Virus on Canadian Retail Pork Chops and Pork Livers Assayed Using...

Area of Science:

• Foodborne pathogens
• Veterinary virology
• Public health microbiology

Background:

• Hepatitis E virus (HEV) is a significant foodborne pathogen.
• Retail pork products are potential sources of HEV transmission.
• Surveillance of HEV in retail pork is crucial for public health.

Purpose of the Study:

• To investigate the prevalence and risk factors for HEV detection in Canadian retail pork.
• To assess the presence of other enteric viruses and bacteria in pork samples.

Main Methods:

• Collection of 599 pork chops and 283 pork livers from April 2011 to March 2012.
• Detection of HEV, porcine enteric calicivirus (PEC), and rotavirus (RV) using RT-PCR assays.
• Quantification of Escherichia coli, Salmonella spp., and Campylobacter spp. in a subset of samples.
• Statistical analysis using exact logistic regression to identify predictors of HEV detection.

Main Results:

• Sample type (pork liver vs. chop) and season (spring) were significant predictors of HEV detection.
• Region of collection predicted HEV detection with nested classical RT-PCR.
• Escherichia coli presence was associated with increased odds of HEV RNA detection via qRT-PCR.
• Prevalence of E. coli, Salmonella spp., and Campylobacter spp. was higher than HEV, PEC, or RV.

Conclusions:

• Retail pork, particularly pork liver, can be a source of HEV.
• Seasonal variations and E. coli co-occurrence are factors influencing HEV detection in pork.
• Further research is needed to understand PEC and RV prevalence due to limited data.