Feagins A R, Opriessnig T, Guenette D K, Halbur P G, Meng X J
Center for Molecular Medicine and Infectious Diseases, Department of Biomedical Sciences and Pathobiology, College of Veterinary Medicine, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061-0342, United States.
Int J Food Microbiol. 2008 Mar 31;123(1-2):32-7. doi: 10.1016/j.ijfoodmicro.2007.11.068. Epub 2007 Dec 4.
Hepatitis E virus (HEV) is a zoonotic pathogen and pigs are a known reservoir. Recently we showed that approximately 11% of commercial pig livers sold in local U.S. grocery stores for food consumptions are contaminated by infectious HEV. In this study, a swine bioassay was used to determine if the infectious HEV in contaminated commercial pig livers could be inactivated by traditional cooking methods. Group 1 pigs (n=5) were each inoculated intravenously (i.v.) with a HEV-negative liver homogenate as negative controls, group 2 pigs (n=5) were each inoculated i.v. with a pool of two HEV-positive pig liver homogenates as positive controls, groups 3, 4 and 5 pigs (n=5, each group) were each inoculated i.v. with a pool of homogenates of two HEV-positive livers incubated at 56 degrees C for 1 h, stir-fried at 191 degrees C (internal temperature of 71 degrees C) for 5 min or boiled in water for 5 min, respectively. As expected, the group 2 positive control pigs all became infected whereas the group 1 negative control pigs remained negative. Four of the five pigs inoculated with HEV-positive liver homogenates incubated at 56 degrees C for 1 h also became infected. However, pigs in groups 4 and 5 did not become infected. The results indicated that HEV in contaminated commercial pig livers can be effectively inactivated if cooked properly, although incubation at 56 degrees C for 1 h cannot inactivate the virus. Thus, to reduce the risk of food-borne HEV transmission, pig livers must be thoroughly cooked.
戊型肝炎病毒（HEV）是一种人畜共患病原体，猪是已知的宿主。最近我们发现，在美国当地杂货店出售供食用的商业猪肝中，约11%被传染性HEV污染。在本研究中，采用猪生物测定法来确定受污染商业猪肝中的传染性HEV是否能通过传统烹饪方法灭活。第1组猪（n = 5）每只静脉注射（i.v.）HEV阴性肝匀浆作为阴性对照，第2组猪（n = 5）每只静脉注射由两份HEV阳性猪肝匀浆混合而成的样本作为阳性对照，第3、4和5组猪（每组n = 5）每只分别静脉注射由两份HEV阳性肝脏匀浆混合而成的样本，这些样本分别在56℃孵育1小时、在191℃（内部温度71℃）翻炒5分钟或在水中煮沸5分钟。正如预期的那样，第2组阳性对照猪全部感染，而第1组阴性对照猪仍为阴性。接种在56℃孵育1小时的HEV阳性肝匀浆的5只猪中有4只也被感染。然而，第4组和第5组的猪没有被感染。结果表明，如果烹饪得当，受污染商业猪肝中的HEV可以有效灭活，尽管在56℃孵育1小时不能使病毒失活。因此，为降低食源性HEV传播风险，猪肝必须彻底煮熟。
