Jones Tineke H, Muehlhauser Victoria
Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta T4L 1W1, Canada.
Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta T4L 1W1, Canada.
Int J Food Microbiol. 2017 Oct 16;259:29-34. doi: 10.1016/j.ijfoodmicro.2017.07.019. Epub 2017 Jul 29.
Hepatitis E virus (HEV), rotavirus (RV), and porcine enteric calicivirus (PEC) infections are common in swine and raises concerns about the potential for zoonotic transmission through undercooked meat products. Enteric viruses can potentially contaminate carcasses during meat processing operations. There is a lack of information on the prevalence and control of enteric viruses in the pork processing chain. This study compared the incidence and levels of contamination of hog carcasses with HEV, RV and PEC at different stages of the dressing process. A total of 1000 swabs were collected from 2 pork processing plants on 10 separate occasions over the span of a year. The samples were obtained from random sites on hog carcasses at 4 dressing stages (plant A: bleeding, dehairing, pasteurization, and evisceration; plant B: bleeding, skinning, evisceration, and washing) and from meat cuts. Numbers of genome copies (gc) of HEV, RV and PEC were determined by RT-qPCR. RV and PEC were detected in 100%, and 18% of samples, respectively, after bleeding for plant A and in 98%, and 36% of samples, respectively, after bleeding for plant B. After evisceration, RV and PEC were detected in 21% and 3% of samples, respectively, for plant A and in 1%, and 0% of samples, respectively for plant B. RV and PEC were detected on 1%, and 5% of pork cuts, respectively, for plant A and on 0%, and 0% of pork cuts, respectively, for plant B. HEV was not detected in any pork carcass or retail pork samples from plants A or B. The frequency of PEC and RV on pork is progressively reduced along the pork processing chain but the viruses were not completely eliminated. The findings suggest that consumers could be at risk when consuming undercooked meat contaminated with pathogenic enteric viruses.
戊型肝炎病毒（HEV）、轮状病毒（RV）和猪肠道杯状病毒（PEC）感染在猪群中很常见，这引发了人们对通过未煮熟的肉类产品进行人畜共患病传播可能性的担忧。肠道病毒在肉类加工过程中可能会污染胴体。关于猪肉加工链中肠道病毒的流行情况和控制方面的信息匮乏。本研究比较了生猪胴体在屠宰过程不同阶段感染HEV、RV和PEC的发生率及污染水平。在一年的时间里，从2家猪肉加工厂分10次共采集了1000份拭子样本。样本取自生猪胴体在4个屠宰阶段的随机部位（工厂A：放血、脱毛、巴氏杀菌和开膛；工厂B：放血、剥皮、开膛和清洗）以及肉块。通过逆转录定量聚合酶链反应（RT-qPCR）测定HEV、RV和PEC的基因组拷贝数（gc）。对于工厂A，放血后分别在100%和18%的样本中检测到RV和PEC；对于工厂B，放血后分别在98%和36%的样本中检测到RV和PEC。开膛后，对于工厂A，分别在21%和3%的样本中检测到RV和PEC；对于工厂B，分别在1%和0%的样本中检测到RV和PEC。对于工厂A，分别在1%和5%的猪肉块上检测到RV和PEC；对于工厂B，分别在0%和0%的猪肉块上检测到RV和PEC。在工厂A或B的任何猪肉胴体或零售猪肉样本中均未检测到HEV。猪肉上PEC和RV的检出频率沿猪肉加工链逐渐降低，但这些病毒并未被完全清除。研究结果表明，消费者食用被致病性肠道病毒污染的未煮熟肉类时可能面临风险。
