肝炎E病毒 (HEV) 3c和3e亚型的持续性:长期冷藏和热处理
Marina Monini1, Giovanni Ianiro1, Luca De Sabato1
1Department of Food Safety, Nutrition and Veterinary Public Health, Istituto Superiore di Sanità, Viale Regina Elena, 299, 00161, Rome, Italy.
Food microbiology
|April 18, 2024
概括
肝炎E病毒 (HEV) RNA 通过冷和冷持续存在,在12周后仅略有减少. 然而,在56°C温度下加热1小时或更高的温度会使病毒失活.
科学领域:
- 食物传播的动物传染病是动物传播的疾病.
- 病毒学 病毒学
- 食品安全 食品安全
背景情况:
- 肝炎E病毒 (HEV) 导致食物传播疾病,主要来自发达国家的未熟猪肉.
- 猪和野猪是这种动物传播病毒的关键储存库.
- 猪肉产品中的HEV RNA存在并不能保证传染性,而病毒在食品中的持久性仍未得到充分研究.
研究的目的:
- 为了确定HEV-3亚型在各种储存和条件下在食品中的存活率.
- 评估冷,冷和加热对HEV传染性和RNA存在的影响.
主要方法:
- 长期存储在+4°C和-20°C的感染细胞培养超级生物 (A549细胞).
- 储存后测量了病毒RNA水平.
- 加热实验在56°C进行1小时,在65°C以上的温度进行更短时间.
主要成果:
- 低温储存 (+4°C和-20°C) 并没有显著影响HEV存活率.
- 在+4°C的12周后,观察到病毒RNA的适度减少.
- 在56°C加热1小时或>65°C加热短时间有效地使病毒失活.
结论:
- 制冷和冷不足以消除食品中的HEV感染性.
- 有效的病毒失活需要特定的加热协议,如56°C1小时或更高的温度更短的时间.
- 这项研究为食品安全指南提供了关于猪肉中HEV污染的关键数据.
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