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Article

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

International journal of food microbiology - 18 Sept 2017

Boxman Ingeborg L A, Jansen Claudia C C, Hägele Geke, Zwartkruis-Nahuis Ans, Cremer Jeroen, Vennema Harry, Tijsma Aloys S L

Abstract excerpt

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...

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Source

Identifiers

PMID: 28692890
DOI: 10.1016/j.ijfoodmicro.2017.06.029

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 5 Sept 2026. Manifest publication-graph-cohort-2026-09-05.1.

Source receipt: pubmed, retrieved 5 Sept 2026.

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