Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 498453
Title Survival and Elimination of Hepatitis E Virus : A Review
Author(s) Cook, Nigel; Poel, Wim H.M. van der
Source Food and Environmental Virology 7 (2015)3. - ISSN 1867-0334 - p. 189 - 194.
DOI https://doi.org/10.1007/s12560-015-9196-2
Department(s) CVI Virology
Publication type Refereed Article in a scientific journal
Publication year 2015
Keyword(s) Elimination - Heat - Hepatitis E virus - HEV - Pork products - Survival
Abstract

Recently, foodborne transmission of hepatitis E virus (HEV) has become a concern due to the identification of undercooked pork products as a risk factor for infection. The limited number of studies which have been performed indicate that HEV could remain infectious at temperatures used in some cooking regimes, although inactivation by heating at 71 °C for 20 min has been demonstrated. There are significant gaps in our knowledge regarding the survival of HEV in foods and the environment (including food contact surfaces), and also regarding the effect of elimination procedures used in food supply chain settings. The lack of a reliable infectivity assay has hampered extensive study. It is recommended that studies be undertaken to develop an efficient propagation system (based on in vitro cell culture), to facilitate the acquisition of extensive information on the survival of HEV in food and the environment, and its response to disinfection and elimination procedures.

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