Detection of noroviruses and hepatitis E virus in pork products chain

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F18%3AN0000079" target="_blank" >RIV/00027162:_____/18:N0000079 - isvavai.cz</a>

Result on the web

<a href="https://wet.asu.edu/wp-content/uploads/2018/10/AbstractsISFEV.pdf" target="_blank" >https://wet.asu.edu/wp-content/uploads/2018/10/AbstractsISFEV.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Detection of noroviruses and hepatitis E virus in pork products chain

Original language description

6th Food and Environmental Virology Conference, 7-10.10.2018. Arizona, USA. Transmission of viruses via food and the environment is now a well-recognised however neglected problem. In the EU, viruses were identified as the second most common causative agent of the foodborne outbreaks and an increased number of such outbreaks has been described. Although several groups of viruses may infect persons after ingestion of contaminated food, noroviruses (NoV), hepatitis A virus (HAV) and hepatitis E virus (HEV) are currently recognised as the most important foodborne pathogens. Since the viral contamination of food can occur during all stages of any supply chain, present study was focused on safety of the pork meat products. Environment of the pork meat production chain (meat processing plant and four charcuteries), food handlers and pork meat products (deli meat, products of home slaughter and minced meat) were tested for presence of NoV, HAV and HEV by RT-qPCR. At the production level, swabs of hands and gloves of food handlers (64 samples), equipment (32) and rest room (8) were NoV negative. NoV were detected only in swab from toilets (1/32). Possible failure in deployment of GMP a GHP was found out in the charcuteries; NoV was detected on the hands of sellers (1/8), equipment (4/80), toilets (1/32) and in the deli meat (6/135), products of home slaughter (5/145) and minced meat (3/100). HEV was not found in any tested swab or deli meat. Presence of HEV in product of home slaughter (1/145) and minced meat (1/100) suggest primary contamination or cross contamination during the processing. HAV was not detected in any analysed sample.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

10607 - Virology

Project

<a href="/en/project/VI20152020044" target="_blank" >VI20152020044: Multiplex xMAP technology for a complex detection of pathogenic agents significant for the protection of human and animal health</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů