High occurrence of hepatitis E virus in raw pork liver and pork liver pâté produced in the Canadian province of Quebec

Frontiers in Sustainable Food Systems

Sustainable Food Systems

Nicole Pavio¹  Mariya Julien²  Valérie Goulet-Beaulieu²  Julie Jean²  Eva Chatonnat²  Eric Jubinville² 

[1] French Agency for Food, Environmental and Occupational Health and Safety (ANSES), Maisons-Alfort, France;Institute of Nutrition and Functional Food (INAF), Université Laval, Québec City, QC, Canada;

关键词: epidemiology;    hepatitis E virus;    pork liver products;    RT-qPCR;    zoonotic transmission;    foodborne viruses;   

DOI  :  10.3389/fsufs.2023.1163507

 received in 2023-02-10, accepted in 2023-03-21,  发布年份 2023

来源: Frontiers

【 摘 要 】

The Hepatitis E virus is widespread throughout the world and causes sporadic cases of liver disease. In industrialized countries, its transmission is zoonotic, with pigs, deer, and wild boar being major reservoirs. Humans can be infected by ingesting raw or undercooked contaminated meat products. In the Canadian province of Quebec, HEV has been detected previously in pork liver and chops. In the present study, we analyzed 83 pork liver pâtés sold in local grocery stores and 79 raw pork livers obtained from Quebec hog processors. HEV RNA was extracted and detected by RT-qPCR. HEV RNA was amplified in 29% of the pâtés and 4% of the raw pork livers. Out of all amplified PCR-positive samples, only one showed a product during electrophoresis and was sent for sequencing. The resulting sequence matched a strain belonging to genotype 3 (HEV-3). This pilot study shows that HEV is present frequently in pork liver-based products in the province of Quebec.

【 授权许可】

Unknown   
Copyright © 2023 Chatonnat, Julien, Jubinville, Goulet-Beaulieu, Pavio and Jean.