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Inactivation of infectious hepatitis E virus present in commercial pig livers sold in local grocery stores in the United States
Hepatitis E virus (HEV) is a zoonotic pathogen and pigs are a known reservoir. Recently we showed that approximately 11% of commercial pig livers sold in local U.S. grocery stores for food consumptions are contaminated by infectious HEV. In this study, a swine bioassay was used to determine if the i...
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| Published in: | International journal of food microbiology 2008-03, Vol.123 (1), p.32-37 |
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| container_end_page | 37 |
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| container_title | International journal of food microbiology |
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| creator | Feagins, A.R. Opriessnig, T. Guenette, D.K. Halbur, P.G. Meng, X.J. |
| description | Hepatitis E virus (HEV) is a zoonotic pathogen and pigs are a known reservoir. Recently we showed that approximately 11% of commercial pig livers sold in local U.S. grocery stores for food consumptions are contaminated by infectious HEV. In this study, a swine bioassay was used to determine if the infectious HEV in contaminated commercial pig livers could be inactivated by traditional cooking methods. Group 1 pigs (
n
=
5) were each inoculated intravenously (I.V.) with a HEV-negative liver homogenate as negative controls, group 2 pigs (
n
=
5) were each inoculated I.V. with a pool of two HEV-positive pig liver homogenates as positive controls, groups 3, 4 and 5 pigs (
n
=
5, each group) were each inoculated I.V. with a pool of homogenates of two HEV-positive livers incubated at 56 °C for 1 h, stir-fried at 191 °C (internal temperature of 71 °C) for 5 min or boiled in water for 5 min, respectively. As expected, the group 2 positive control pigs all became infected whereas the group 1 negative control pigs remained negative. Four of the five pigs inoculated with HEV-positive liver homogenates incubated at 56 °C for 1 h also became infected. However, pigs in groups 4 and 5 did not become infected. The results indicated that HEV in contaminated commercial pig livers can be effectively inactivated if cooked properly, although incubation at 56 °C for 1 h cannot inactivate the virus. Thus, to reduce the risk of food-borne HEV transmission, pig livers must be thoroughly cooked. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2007.11.068 |
| format | article |
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n
=
5) were each inoculated intravenously (I.V.) with a HEV-negative liver homogenate as negative controls, group 2 pigs (
n
=
5) were each inoculated I.V. with a pool of two HEV-positive pig liver homogenates as positive controls, groups 3, 4 and 5 pigs (
n
=
5, each group) were each inoculated I.V. with a pool of homogenates of two HEV-positive livers incubated at 56 °C for 1 h, stir-fried at 191 °C (internal temperature of 71 °C) for 5 min or boiled in water for 5 min, respectively. As expected, the group 2 positive control pigs all became infected whereas the group 1 negative control pigs remained negative. Four of the five pigs inoculated with HEV-positive liver homogenates incubated at 56 °C for 1 h also became infected. However, pigs in groups 4 and 5 did not become infected. The results indicated that HEV in contaminated commercial pig livers can be effectively inactivated if cooked properly, although incubation at 56 °C for 1 h cannot inactivate the virus. Thus, to reduce the risk of food-borne HEV transmission, pig livers must be thoroughly cooked.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2007.11.068</identifier><identifier>PMID: 18166239</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Animals ; bioassays ; Biological and medical sciences ; Biological Assay ; commercial farms ; Commercial pig liver ; Consumer Product Safety ; cooking ; disease control ; disease incidence ; Disease Reservoirs - veterinary ; Disease Reservoirs - virology ; food contamination ; Food Contamination - analysis ; Food Handling - methods ; Food industries ; Food microbiology ; food pathogens ; food quality ; Food safety ; foodborne illness ; Fundamental and applied biological sciences. Psychology ; General aspects ; grocery stores ; Hepatitis E - transmission ; Hepatitis E - veterinary ; Hepatitis E virus ; Hepatitis E virus - genetics ; Hepatitis E virus - isolation & purification ; Hepatitis E virus - pathogenicity ; HEV ; Humans ; Hygiene and safety ; Inactivation ; Liver - virology ; livers as food ; microbial activity ; microbial contamination ; pathogen survival ; Random Allocation ; Reverse Transcriptase Polymerase Chain Reaction ; RNA, Viral - chemistry ; RNA, Viral - genetics ; Swine ; swine diseases ; United States ; virus inactivation ; virus transmission ; zoonoses</subject><ispartof>International journal of food microbiology, 2008-03, Vol.123 (1), p.32-37</ispartof><rights>2007 Elsevier B.V.</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c663t-3ee8dd28e1e13408db957a059c21fce8f7a80661cbe4910109d1dcb02778b1ba3</citedby><cites>FETCH-LOGICAL-c663t-3ee8dd28e1e13408db957a059c21fce8f7a80661cbe4910109d1dcb02778b1ba3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,315,786,790,891,27957,27958</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20218347$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18166239$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Feagins, A.R.</creatorcontrib><creatorcontrib>Opriessnig, T.</creatorcontrib><creatorcontrib>Guenette, D.K.</creatorcontrib><creatorcontrib>Halbur, P.G.</creatorcontrib><creatorcontrib>Meng, X.J.</creatorcontrib><title>Inactivation of infectious hepatitis E virus present in commercial pig livers sold in local grocery stores in the United States</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Hepatitis E virus (HEV) is a zoonotic pathogen and pigs are a known reservoir. Recently we showed that approximately 11% of commercial pig livers sold in local U.S. grocery stores for food consumptions are contaminated by infectious HEV. In this study, a swine bioassay was used to determine if the infectious HEV in contaminated commercial pig livers could be inactivated by traditional cooking methods. Group 1 pigs (
n
=
5) were each inoculated intravenously (I.V.) with a HEV-negative liver homogenate as negative controls, group 2 pigs (
n
=
5) were each inoculated I.V. with a pool of two HEV-positive pig liver homogenates as positive controls, groups 3, 4 and 5 pigs (
n
=
5, each group) were each inoculated I.V. with a pool of homogenates of two HEV-positive livers incubated at 56 °C for 1 h, stir-fried at 191 °C (internal temperature of 71 °C) for 5 min or boiled in water for 5 min, respectively. As expected, the group 2 positive control pigs all became infected whereas the group 1 negative control pigs remained negative. Four of the five pigs inoculated with HEV-positive liver homogenates incubated at 56 °C for 1 h also became infected. However, pigs in groups 4 and 5 did not become infected. The results indicated that HEV in contaminated commercial pig livers can be effectively inactivated if cooked properly, although incubation at 56 °C for 1 h cannot inactivate the virus. Thus, to reduce the risk of food-borne HEV transmission, pig livers must be thoroughly cooked.</description><subject>Animals</subject><subject>bioassays</subject><subject>Biological and medical sciences</subject><subject>Biological Assay</subject><subject>commercial farms</subject><subject>Commercial pig liver</subject><subject>Consumer Product Safety</subject><subject>cooking</subject><subject>disease control</subject><subject>disease incidence</subject><subject>Disease Reservoirs - veterinary</subject><subject>Disease Reservoirs - virology</subject><subject>food contamination</subject><subject>Food Contamination - analysis</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>food pathogens</subject><subject>food quality</subject><subject>Food safety</subject><subject>foodborne illness</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>grocery stores</subject><subject>Hepatitis E - transmission</subject><subject>Hepatitis E - veterinary</subject><subject>Hepatitis E virus</subject><subject>Hepatitis E virus - genetics</subject><subject>Hepatitis E virus - isolation & purification</subject><subject>Hepatitis E virus - pathogenicity</subject><subject>HEV</subject><subject>Humans</subject><subject>Hygiene and safety</subject><subject>Inactivation</subject><subject>Liver - virology</subject><subject>livers as food</subject><subject>microbial activity</subject><subject>microbial contamination</subject><subject>pathogen survival</subject><subject>Random Allocation</subject><subject>Reverse Transcriptase Polymerase Chain Reaction</subject><subject>RNA, Viral - chemistry</subject><subject>RNA, Viral - genetics</subject><subject>Swine</subject><subject>swine diseases</subject><subject>United States</subject><subject>virus inactivation</subject><subject>virus transmission</subject><subject>zoonoses</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqNksFuEzEQQFcIRNPCL4A50FvCeL3r9V6QqqhApUocSs6W155NHO2ug-1E6olfZ6JEpdx6sjTzZjQzz0XxicOCA5dftgu_7UNwo7cxLEqAZsH5AqR6Vcy4atq5qCS8LmbEqjmXUF8UlyltAaAWAt4WF1xxKUvRzoo_d5Ox2R9M9mFioWd-6pECYZ_YBncUzj6xW3bwkSK7iAmnTBCzYRwxWm8GtvNrNvgDxsRSGNwxOwRLiXUMFuMjSzlQ4TGeN8hWk8_o2EM2GdO74k1vhoTvz-9Vsfp2-2v5Y37_8_vd8uZ-bqUUeS4QlXOlQo5cVKBc19aNgbq1Je8tqr4xCqTktsOqpRtB67izHZRNozreGXFVfD313e27EZ2lLaIZ9C760cRHHYzX_2cmv9HrcNB0paoGSQ2uzw1i-L3HlPXok8VhMBPSsTRvpWpEVb4MhJIT2J5AkphSxP5pGg766Flv9TPP-uhZc67JM9V-eL7Ov8qzWAI-nwGTSEUfzWR9euJKGkCJqiHu44nrTdBmHYlZPZTABYBqKhA1EcsTgaTn4DHqZD1OFp2P9FO0C_4FA_8Fp_zZbw</recordid><startdate>20080331</startdate><enddate>20080331</enddate><creator>Feagins, A.R.</creator><creator>Opriessnig, T.</creator><creator>Guenette, D.K.</creator><creator>Halbur, P.G.</creator><creator>Meng, X.J.</creator><general>Elsevier B.V</general><general>[Amsterdam; New York, NY]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T2</scope><scope>7T7</scope><scope>7U2</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>P64</scope><scope>5PM</scope></search><sort><creationdate>20080331</creationdate><title>Inactivation of infectious hepatitis E virus present in commercial pig livers sold in local grocery stores in the United States</title><author>Feagins, A.R. ; Opriessnig, T. ; Guenette, D.K. ; Halbur, P.G. ; Meng, X.J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c663t-3ee8dd28e1e13408db957a059c21fce8f7a80661cbe4910109d1dcb02778b1ba3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Animals</topic><topic>bioassays</topic><topic>Biological and medical sciences</topic><topic>Biological Assay</topic><topic>commercial farms</topic><topic>Commercial pig liver</topic><topic>Consumer Product Safety</topic><topic>cooking</topic><topic>disease control</topic><topic>disease incidence</topic><topic>Disease Reservoirs - veterinary</topic><topic>Disease Reservoirs - virology</topic><topic>food contamination</topic><topic>Food Contamination - analysis</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>food pathogens</topic><topic>food quality</topic><topic>Food safety</topic><topic>foodborne illness</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>grocery stores</topic><topic>Hepatitis E - transmission</topic><topic>Hepatitis E - veterinary</topic><topic>Hepatitis E virus</topic><topic>Hepatitis E virus - genetics</topic><topic>Hepatitis E virus - isolation & purification</topic><topic>Hepatitis E virus - pathogenicity</topic><topic>HEV</topic><topic>Humans</topic><topic>Hygiene and safety</topic><topic>Inactivation</topic><topic>Liver - virology</topic><topic>livers as food</topic><topic>microbial activity</topic><topic>microbial contamination</topic><topic>pathogen survival</topic><topic>Random Allocation</topic><topic>Reverse Transcriptase Polymerase Chain Reaction</topic><topic>RNA, Viral - chemistry</topic><topic>RNA, Viral - genetics</topic><topic>Swine</topic><topic>swine diseases</topic><topic>United States</topic><topic>virus inactivation</topic><topic>virus transmission</topic><topic>zoonoses</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Feagins, A.R.</creatorcontrib><creatorcontrib>Opriessnig, T.</creatorcontrib><creatorcontrib>Guenette, D.K.</creatorcontrib><creatorcontrib>Halbur, P.G.</creatorcontrib><creatorcontrib>Meng, X.J.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Safety Science and Risk</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Feagins, A.R.</au><au>Opriessnig, T.</au><au>Guenette, D.K.</au><au>Halbur, P.G.</au><au>Meng, X.J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Inactivation of infectious hepatitis E virus present in commercial pig livers sold in local grocery stores in the United States</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2008-03-31</date><risdate>2008</risdate><volume>123</volume><issue>1</issue><spage>32</spage><epage>37</epage><pages>32-37</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><notes>http://dx.doi.org/10.1016/j.ijfoodmicro.2007.11.068</notes><notes>ObjectType-Article-1</notes><notes>SourceType-Scholarly Journals-1</notes><notes>ObjectType-Feature-2</notes><notes>content type line 23</notes><abstract>Hepatitis E virus (HEV) is a zoonotic pathogen and pigs are a known reservoir. Recently we showed that approximately 11% of commercial pig livers sold in local U.S. grocery stores for food consumptions are contaminated by infectious HEV. In this study, a swine bioassay was used to determine if the infectious HEV in contaminated commercial pig livers could be inactivated by traditional cooking methods. Group 1 pigs (
n
=
5) were each inoculated intravenously (I.V.) with a HEV-negative liver homogenate as negative controls, group 2 pigs (
n
=
5) were each inoculated I.V. with a pool of two HEV-positive pig liver homogenates as positive controls, groups 3, 4 and 5 pigs (
n
=
5, each group) were each inoculated I.V. with a pool of homogenates of two HEV-positive livers incubated at 56 °C for 1 h, stir-fried at 191 °C (internal temperature of 71 °C) for 5 min or boiled in water for 5 min, respectively. As expected, the group 2 positive control pigs all became infected whereas the group 1 negative control pigs remained negative. Four of the five pigs inoculated with HEV-positive liver homogenates incubated at 56 °C for 1 h also became infected. However, pigs in groups 4 and 5 did not become infected. The results indicated that HEV in contaminated commercial pig livers can be effectively inactivated if cooked properly, although incubation at 56 °C for 1 h cannot inactivate the virus. Thus, to reduce the risk of food-borne HEV transmission, pig livers must be thoroughly cooked.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>18166239</pmid><doi>10.1016/j.ijfoodmicro.2007.11.068</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | International journal of food microbiology, 2008-03, Vol.123 (1), p.32-37 |
| issn | 0168-1605 1879-3460 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_2394506 |
| source | ScienceDirect Freedom Collection |
| subjects | Animals bioassays Biological and medical sciences Biological Assay commercial farms Commercial pig liver Consumer Product Safety cooking disease control disease incidence Disease Reservoirs - veterinary Disease Reservoirs - virology food contamination Food Contamination - analysis Food Handling - methods Food industries Food microbiology food pathogens food quality Food safety foodborne illness Fundamental and applied biological sciences. Psychology General aspects grocery stores Hepatitis E - transmission Hepatitis E - veterinary Hepatitis E virus Hepatitis E virus - genetics Hepatitis E virus - isolation & purification Hepatitis E virus - pathogenicity HEV Humans Hygiene and safety Inactivation Liver - virology livers as food microbial activity microbial contamination pathogen survival Random Allocation Reverse Transcriptase Polymerase Chain Reaction RNA, Viral - chemistry RNA, Viral - genetics Swine swine diseases United States virus inactivation virus transmission zoonoses |
| title | Inactivation of infectious hepatitis E virus present in commercial pig livers sold in local grocery stores in the United States |
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