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在实验污染的治愈猪肝香肠中评估E型肝炎病毒RNA的持久性
Patrizio Lorusso1, Annamaria Pandiscia1, Alessio Manfredi1
1Department of Veterinary Medicine, University of Bari.
Italian journal of food safety
|June 7, 2024
概括
肝炎E病毒 (HEV) 可以在整个固化和储存期间在猪肝香肠中持续存在. 这项研究证实了消费这些产品的HEV传播风险,突出了需要进一步研究的需要.
科学领域:
- 病毒学 病毒学
- 食品安全 食品安全
- 动物传播疾病 动物传播疾病
背景情况:
- 肝炎E病毒 (HEV) 引起四种基因型的急性肝炎.
- 基因型1和2是人类特异性和水中传播的;基因型3和4是动物性疾病,与肉类消费有关.
- 在猪,野猪和鹿中发现了HEV基因型3和4,构成食物传播风险.
研究的目的:
- 为了评估HEV基因型3在试验污染的猪肝香肠中的持久性.
- 评估病毒在不同固化和储存阶段的存在.
- 了解HEV通过制肉制品传播的风险.
主要方法:
- 猪肝香肠的试验污染与HEV基因型3.
- 检测病毒RNA的生物分子方法.
- 在各种固化和储存时间点进行测试.
主要成果:
- 在所有测试的固化和储存时间内,在猪肝香肠中检测到HEV基因型3RNA.
- 病毒在整个生产和储存过程中表现出持久性.
- 这表明最终产品中存在HEV的持续潜力.
结论:
- 猪肝香肠代表了一种潜在的载体,可以传染E型肝炎病毒.
- 该研究证实了与消费这些产品相关的风险.
- 需要进一步的研究,以将病毒RNA与传染性病毒颗粒的存在联系起来,以准确评估风险.
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