Hepatitis E Virus in Pork Liver Sausage, France

Background: In the last years, the number of notified hepatitis E cases in humans has continuously increased in Europe. Foodborne infection with the zoonotic hepatitis E virus (HEV) genotype 3 is considered the major cause of this disease. Undercooked liver and raw sausages containing the liver of pigs and wild boar are at high risk of containing HEV. However, so far, no standardized method for the detection of HEV-RNA in pig liver is available. Methods: An international collaborative study on method reproducibility involving 11 laboratories was performed for an HEV-RNA detection method, which consists of steps of sample homogenization, RNA extraction and real-time RT-PCR detection, including a process control. Naturally contaminated pork liver samples containing two different amounts of HEV and a HEV-negative pork liver sample were tested by all laboratories using the method. Results: Valid results were retrieved from 10 laboratories. A specificity of 100% and a sensitivity of 79% were calculated for the method. False negative results were only retrieved from the sample containing very low HEV amounts near the detection limit. Conclusions: The results show that the method is highly specific, sufficiently sensitive and robust for use in different laboratories. The method can, therefore, be applied to routine food control as well as in monitoring studies.

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Frequent Hepatitis E Virus Contamination in Food Containing Raw Pork Liver, France

Emerging Infectious Diseases ◽

10.3201/eid2011.140891 ◽

2014 ◽

Vol 20 (11) ◽

pp. 1925-1927 ◽

Cited By ~ 62

Author(s):

Nicole Pavio ◽

Thiziri Merbah ◽

Anne Thébault

Keyword(s):

Hepatitis E Virus ◽

Hepatitis E ◽

Virus Contamination ◽

Pork Liver

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Detection of hepatitis E virus in pork liver sausages

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2014.10.005 ◽

2015 ◽

Vol 193 ◽

pp. 29-33 ◽

Cited By ~ 58

Author(s):

Ilaria Di Bartolo ◽

Giorgia Angeloni ◽

Eleonora Ponterio ◽

Fabio Ostanello ◽

Franco Maria Ruggeri

Keyword(s):

Hepatitis E Virus ◽

Hepatitis E ◽

Pork Liver

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Seroprevalence in blood donors reveals widespread, multi-source exposure to hepatitis E virus, southern France, October 2011

Eurosurveillance ◽

10.2807/1560-7917.es2015.20.19.21127 ◽

2015 ◽

Vol 20 (19) ◽

Cited By ~ 35

Author(s):

J M Mansuy ◽

K Sauné ◽

H Rech ◽

F Abravanel ◽

C Mengelle ◽

...

Keyword(s):

Hepatitis E Virus ◽

Blood Donors ◽

Geographical Area ◽

Hepatitis E ◽

Developed Countries ◽

Southern France ◽

Igm Antibodies ◽

Specific Questionnaire ◽

Pork Liver ◽

Epidemiological Information

The apparent seroprevalence of hepatitis E Virus (HEV) varies greatly among developed countries depending on the geographical area and the sensitivity of immunoassays. We used a validated assay to determine the prevalence of HEV IgG and IgM antibodies among 3,353 blood donors living in southern France, who gave blood during the two first weeks of October 2011 and participated in the study. Demographic and epidemiological information was collected using a specific questionnaire. We also screened 591 samples for HEV RNA. Overall IgG seroprevalence was 39.1% and varied from 20% to 71.3% depending on the geographical area (p?<?0.001) while IgM seroprevalence was 3.31%. Anti-HEV IgG was significantly correlated with increasing age (p?<?0.001), eating uncooked pork liver sausages (p?<?0.001), offal (p?=?0.003), or mussels (p?=?0.02). Anti-HEV IgM was associated with being male (p?=?0.01) and eating uncooked pork liver sausages (p?=?0.02). HEV RNA was detected in one of the 99 anti-HEV IgM-positive samples, but in none of the 492 anti-HEV IgM-negative samples. HEV is hyperendemic in southern France. Dietary and culinary habits alone cannot explain the epidemiology of HEV in this region, indicating that other modes of contamination should be investigated.

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