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猪肝的高压加工降低了E型肝炎病毒的传染性

Marie Pellerin¹, Jean-Luc Martin², Lauranne Harlet³

¹Anses, INRAE, EnvA, UMR Virologie, Maisons-Alfort, France.

Applied and environmental microbiology

|December 31, 2025

概括

高水压处理 (HPP) 有效地使猪肝中的肝炎E病毒基因型3 (HEV-3) 失活. 这种食品安全方法可以降低HEV-3的传染性,而不会显著改变加工肝脏产品的味道或颜色.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
食品安全食品安全

背景情况:

肝炎E病毒 (HEV) 引起急性和慢性肝炎,动物性基因型3 (HEV-3) 通过受污染的食物传播,特别是生或未熟的猪肉产品.
猪肝是HEV-3污染的常见来源,构成严重的食物传播风险.
高水压处理 (HPP) 是一种非热技术,用于对食品中的病原体进行无活化.

研究的目的:

评估HPP在生猪肝中禁用HEV-3传染性的有效性.
为了确定HEV-3失活的最佳HPP参数 (压力和时间).
评估HPP对猪肝的技术和感官特性及其适用于食品加工的影响.

主要方法:

生猪肝脏被人工污染了HEV-3并接受了各种HPP处理 (500-600MPa1-10分钟).
使用HepaRG细胞培养模型量化了残留的HEV感染性.
用HPP处理的猪肝被加工成肝肠,并进行了技术和感官分析.

主要成果:

在+8°C下1分钟的600MPa处理完全使猪肝中的传染性HEV-3颗粒失活.
HPP治疗显著影响了猪肝的亮度,度,红色和凝聚力.
从HPP处理的猪肝制成的肝香肠的感官评估显示,与未经处理的产品相比,味道或颜色没有显著差异.

结论:

HPP是一种可行的方法,可以在猪肝中使HEV-3无活化,显著降低了食品传播的风险.
可以优化HPP处理参数,以实现病原体无活化,同时保持加工猪肝产品中可接受的质量属性.
这项研究表明HPP作为猪肝产品的食品安全干预措施的潜力,增强了对HEV感染的消费者保护.

关键词:

食品安全食品安全乙型肝炎病毒的感染.在高压加工过程中使用.猪肝肠肠道猪肝肠道猪肝肠道动物性疾病是动物性疾病.

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