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Stability of Hepatitis E Virus After Drying on Different Surfaces
Alexander Wolff1, Taras Günther1, Reimar Johne2
1German Federal Institute for Risk Assessment, Max-Dohrn-Straße 8-10, 10589, Berlin, Germany.
Food and Environmental Virology
|January 27, 2022
Summary
Hepatitis E virus (HEV) remains infectious on surfaces for weeks, especially at lower temperatures. Strict hygiene in food production is vital to prevent HEV spread and cross-contamination.
Area of Science:
- Virology
- Food Safety
- Public Health
Background:
- Hepatitis E virus (HEV) causes significant human liver disease.
- Zoonotic HEV genotype 3 is primarily foodborne but surface transmission is a concern.
Purpose of the Study:
- To assess the stability and infectivity of HEV genotype 3c on various surfaces under different storage conditions.
- To determine the impact of temperature and surface material on HEV survival.
Main Methods:
- HEV genotype 3c was dried on steel, wood, plastics, and ceramics.
- Samples were stored at 23°C or 3°C for up to 8 weeks.
- Remaining infectivity was quantified using cell culture titration.
Main Results:
- HEV showed high stability after drying, with minimal initial loss of infectivity.
- Infectious HEV was detected on most surfaces for up to 8 weeks at 3°C, and up to 4 weeks at 23°C.
- HEV stability varied by surface material, with highest stability on plastics and lowest on wood.
Conclusions:
- HEV exhibits significant stability on diverse surfaces after drying.
- Environmental conditions, particularly temperature and surface type, influence HEV persistence.
- Stringent hygienic practices in food production are essential to mitigate HEV surface contamination and cross-contamination risks.
