Article
Detection and quantification of hepatitis E virus RNA in ready to eat raw pork sausages in the Netherlands.
International journal of food microbiology - 16 Nov 2020
Boxman Ingeborg L A, Jansen Claudia C C, Zwartkruis-Nahuis Ans J T, Hägele Geke, Sosef Nils P, Dirks René A M
Abstract excerpt
The aim of the present study was to assess raw pork sausages collected on the Dutch market for the presence of hepatitis E virus (HEV) RNA. 46 of 316 (14.6%) products sampled from Dutch retail stores in 2017-2019 were positive for HEV RNA. HEV RNA was detected in 10.8% of "cervelaat" (n = 74), 18.5% of salami (n = 92), 26.1% of "metworst" (n = 46), 16.3% of "snijworst" (n = 43) samples. This was significantly...
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