German Federal Institute for Risk Assessment, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany.
German Federal Institute for Risk Assessment, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany.
Int J Food Microbiol. 2021 Feb 2;339:109013. doi: 10.1016/j.ijfoodmicro.2020.109013. Epub 2020 Dec 13.
Hepatitis E virus (HEV) is the causative agent of acute and chronic hepatitis in humans. The zoonotic HEV genotype 3 is the main genotype in Europe. The foodborne transmission via consumption of meat and meat products prepared from infected pigs or wild boars is considered the major transmission route of this genotype. High hydrostatic pressure processing (HPP) is a technique, which can be used for inactivation of pathogens in food. Here, preparations of a cell culture-adapted HEV genotype 3 strain in phosphate-buffered saline (PBS) were subjected to HPP and the remaining infectivity was titrated in cell culture by counting fluorescent foci of replicating virus. A gradual decrease in infectivity was found by application of 100 to 600 MPa for 2 min. At 20 °C, infectivity reduction of 0.5 log at 200 MPa and 1 log at 400 MPa were observed. Slightly higher infectivity reduction of 1 log at 200 MPa and 2 log at 400 MPa were found by application of the pressure at 4 °C. At both temperatures, the virus was nearly completely inactivated (>3.5 log infectivity decrease) at 600 MPa; however, low amounts of remaining infectious virus were observed in one of three replicates in both cases. Transmission electron microscopy showed disassembled and distorted particles in the preparations treated with 600 MPa. Time-course experiments at 400 MPa showed a continuous decline of infectivity from 30 s to 10 min, leading to a 2 log infectivity decrease at 20 °C and to a 2.5 log infectivity decrease at 4 °C for a 10 min pressure application each. Predictive models for inactivation of HEV by HPP were generated on the basis of the generated data. The results show that HPP treatment can reduce HEV infectivity, which is mainly dependent on pressure height and duration of the HPP treatment. Compared to other viruses, HEV appears to be relatively stable against HPP and high pressure/long time combinations have to be applied for significant reduction of infectivity.
戊型肝炎病毒 (HEV) 是导致人类急性和慢性肝炎的病原体。人畜共患的 HEV 基因型 3 是欧洲的主要基因型。通过食用受感染的猪肉或野猪制成的肉类和肉类产品进行食源性传播被认为是这种基因型的主要传播途径。高静压处理 (HPP) 是一种可用于灭活食品中病原体的技术。在此，将适应细胞培养的 HEV 基因型 3 株在磷酸盐缓冲盐水 (PBS) 中的制剂进行 HPP 处理，并通过荧光焦点计数法在细胞培养中滴定剩余的感染性来测定病毒的复制。应用 100 至 600 MPa 处理 2 分钟，发现感染性逐渐降低。在 20°C 下，在 200 MPa 时观察到 0.5 对数的感染性降低，在 400 MPa 时观察到 1 对数的感染性降低。在 4°C 下应用压力时，观察到稍高的 1 对数的感染性降低（在 200 MPa 时为 1 对数，在 400 MPa 时为 2 对数）。在两种温度下，在 600 MPa 下病毒几乎完全失活（>3.5 对数的感染性降低）；然而，在两种情况下的三个重复实验中的一个中，均观察到残留的传染性病毒数量较少。透射电子显微镜显示在 600 MPa 处理的制剂中存在解体和变形的颗粒。在 400 MPa 下进行的时间过程实验表明，从 30 秒到 10 分钟，感染性持续下降，导致在 20°C 下的 2 对数感染性降低，在 4°C 下的 10 分钟压力应用下的 2.5 对数感染性降低。基于生成的数据，生成了用于 HPP 灭活 HEV 的预测模型。结果表明，HPP 处理可以降低 HEV 的感染性，这主要取决于 HPP 处理的压力高度和持续时间。与其他病毒相比，HEV 似乎对 HPP 相对稳定，并且必须应用高压/长时间组合才能显著降低感染性。
