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Article

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

6 Oct 2014

Abstract excerpt

Food products containing raw pork liver are suspected to be vehicles for transmission of hepatitis E virus. Four categories of food products, comprising 394 samples, were analyzed to determine hepatitis E virus prevalence. Virus was detected in 3%-30% of the different categories. Phylogenetic analysis showed high identity with human and swine sequences.

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Share to Hepatitis Viruses Studies and Epidemiology
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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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Identifiers

PMID: 25340373
DOI: 10.3201/eid2011.140891

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