Porcine blood used as ingredient in meat productions may serve as a vehicle for hepatitis E virus transmission.

Abstract

The aim of the present study was to investigate whether the use of porcine blood(products) in food could be a risk for a hepatitis E virus (HEV) infection. HEV RNA was detected in 33/36 batches of (non-heated) liquid products and in 7/24 spray dried powder products. Contamination levels varied among the products, but were highest in liquid whole blood, plasma and fibrinogen reaching levels of 2.2×102 to 2.8×102 HEV genome copies per 0.2g. Sequence analyses revealed genotype 3 strains, of which two were 100% (493nt) identical to recently diagnosed HEV cases, although no direct epidemiological link was established. The industry provided information on processing of blood products in (ready-to-eat)-meat. From this, it was concluded that blood products as an ingredient of processed meat may not be sufficiently heated prior to consumption, and therefore could be a vehicle for transmission.

DOI: 10.1016/j.ijfoodmicro.2017.06.029

Cite this paper

@article{Boxman2017PorcineBU, title={Porcine blood used as ingredient in meat productions may serve as a vehicle for hepatitis E virus transmission.}, author={Ingeborg L. A. Boxman and Claudia C C Jansen and Geke H{\"a}gele and Ans Zwartkruis-Nahuis and Jeroen Cremer and Harry Vennema and Aloys S L Tijsma}, journal={International journal of food microbiology}, year={2017}, volume={257}, pages={225-231} }