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Related Concept Videos

Hepatitis01:25

Hepatitis

Hepatitis is an inflammatory condition of the liver most commonly caused by hepatotropic viruses (A–E), though non-infectious causes such as alcohol and drugs also exist.Hepatitis AHepatitis A virus (HAV) is a non-enveloped RNA virus of the Picornaviridae family. It is primarily transmitted via the fecal-oral route, typically through ingestion of contaminated food or water. After ingestion, HAV enters the bloodstream through the oropharynx or intestinal epithelium and reaches the liver. The...
Viral Hepatitis I: Introduction01:28

Viral Hepatitis I: Introduction

Viral hepatitis is an inflammatory condition of the liver caused by infection with hepatotropic viruses, most commonly hepatitis A, B, C, D, and E. Despite variations in structure and transmission, all viruses mentioned infect hepatocytes and provoke immune responses that can hinder liver function. Additionally, some non-hepatotropic viruses can also lead to hepatic inflammation.Hepatitis A VirusHepatitis A virus (HAV) is transmitted through the fecal–oral route, typically by ingestion of food...

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Stability of hepatitis E virus at different pH values.

A Wolff1, T Günther1, T Albert2

  • 1German Federal Institute for Risk Assessment, Department of Biological Safety, Diedersdorfer Weg 1, 12277 Berlin, Germany.

International Journal of Food Microbiology
|May 4, 2020
PubMed
Summary

Hepatitis E virus (HEV) remains infectious in fermented meats due to minimal pH inactivation during food processing. Further research is needed on salt and water activity effects on HEV stability.

Keywords:
Cell cultureHepatitis E virusInactivationStabilitypH value

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Area of Science:

  • Food Microbiology
  • Virology
  • Public Health

Background:

  • Hepatitis E virus (HEV) causes acute and chronic hepatitis.
  • Zoonotic HEV genotype 3 is transmitted via raw/fermented meat from pigs/boars.
  • pH reduction is a food processing hurdle, but HEV pH stability is unknown.

Purpose of the Study:

  • To determine the pH stability of HEV genotype 3.
  • To assess HEV infectivity under simulated food processing conditions.

Main Methods:

  • Cell culture-adapted HEV strain 47832c was treated in phosphate-buffered saline (PBS) at various pH levels (1-10).
  • Virus infectivity was measured by focus forming units.
  • Simulated meat curing conditions (pH 4.5-6.5) were tested at 4°C and room temperature for 7 days.

Main Results:

  • HEV showed minimal infectivity loss between pH 2-9 after 3 hours at room temperature.
  • Significant infectivity loss occurred at pH 10 (3 log10) and complete loss at pH 1 (<3.5 log10).
  • No significant HEV infectivity difference was observed under simulated curing conditions (pH 4.5-6.5, 4°C, 7 days) compared to neutral pH.

Conclusions:

  • HEV genotype 3 exhibits remarkable stability across a wide pH range relevant to food processing.
  • Fermented meat products may contain infectious HEV if made from contaminated raw materials.
  • Further studies should investigate the impact of salt concentration and water activity on HEV inactivation.