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热失活的肝炎E病毒:一个叙述性审查
Tatsuo Kanda1, Hiroaki Okamoto2
1Division of Gastroenterology and Hepatology, Uonuma Institute of Community Medicine, Niigata University Medical and Dental Hospital, Uonuma Kikan Hospital, Minami-Uonuma 949-7302, Japan.
Viruses
|May 28, 2025
概括
肝炎E病毒 (HEV) 是一种新兴的食源性病原体. 将HEV受污染的食品加热到95°C,持续10分钟,是HEV失活的安全方法.
科学领域:
- 食品安全 食品安全
- 病毒学 病毒学
- 公共卫生 公共卫生
背景情况:
- 肝炎E病毒 (HEV) 是一种新兴的传染病,具有重大公共卫生影响.
- 高温病毒基因型1和2是通过水传播的,主要影响发展中国家,而基因型3和4是动物传染的,在发达国家和发展中国家发现.
- 受污染的食品,特别是猪肝产品,是传染HEV-3和HEV-4的潜在来源.
研究的目的:
- 审查和评估现有的关于肝炎E病毒的热失活和稳定性的文献.
- 评估热方法在食品中使HEV无活化的有效性.
- 提出一个验证的方法,以确保HEV污染食品的安全.
主要方法:
- 系统审查先前关于HEV热失活和稳定性的出版物.
- 从细胞培养系统和猪生物测试中分析热稳定性数据.
- 对HEV无活化所提出的热处理参数的评估.
主要成果:
- 在细胞培养和动物模型中证明了HEV感染的热稳定性.
- 目前,关于等离子体产品热失活的有效性数据有限.
- 之前的研究表明,热处理有效降低HEV传染性.
结论:
- 将受HEV污染的食品加热到95°C,持续10分钟,被提出作为一种安全有效的方法来使HEV失活.
- 这种热处理提供了一种可靠的策略,以减轻HEV通过食物传播的风险.
- 需要进一步的研究,以确定热无活化在特定矩阵的疗效,如等离子体产品.
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