Hinrichs Jan Bernd, Kreitlow Antonia, Siekmann Lisa, Plötz Madeleine, Kemper Nicole, Abdulmawjood Amir
Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany.
Institute for Animal Hygiene, Animal Welfare and Farm Animal Behaviors, University of Veterinary Medicine Hannover, 30173 Hannover, Germany.
Pathogens. 2024 Mar 23;13(4):274. doi: 10.3390/pathogens13040274.
In this study, changes in hepatitis E virus (HEV) contamination in the production of liver sausage from naturally contaminated pork liver were investigated. Furthermore, the potential effectiveness of individual production parameters in reducing viral loads was measured. When processing moderately contaminated liver (initial -value 29), HEV RNA persisted in the finished sausages, even after heating for 90 min at 75 °C. A matrix-specific standard curve was created using a spiking experiment to accurately quantify HEV RNA in a particularly challenging matrix like liver sausage. Variations in product-specific production parameters, including mincing and heating times, showed some reduction in contamination levels, but even prolonged heating did not render all finished products HEV negative. The persistence of HEV contamination underscores the importance of ongoing monitoring in the pig population and raw materials to enhance food safety measures and reduce the likelihood of transmission through pork consumption. The detection of HEV RNA within all processing stages of pork liver in the production of liver sausage suggests that further research into the risk of infection posed by this detection and vigilance in managing HEV risks in the food chain, particularly in pork products, are required to protect public health.
在本研究中，对由天然污染的猪肝生产肝香肠过程中戊型肝炎病毒（HEV）污染的变化进行了调查。此外，还测定了各个生产参数在降低病毒载量方面的潜在有效性。当加工中度污染的肝脏（初始值为29）时，即使在75℃加热90分钟后，HEV RNA仍存在于成品香肠中。通过加标实验创建了基质特异性标准曲线，以准确量化肝香肠这种特别具有挑战性的基质中的HEV RNA。包括切碎和加热时间在内的特定产品生产参数的变化显示污染水平有所降低，但即使延长加热时间也不能使所有成品的HEV呈阴性。HEV污染的持续存在凸显了持续监测猪群和原材料以加强食品安全措施并降低通过食用猪肉传播风险的重要性。在肝香肠生产过程中猪肝的所有加工阶段均检测到HEV RNA，这表明需要进一步研究这种检测带来的感染风险，并在管理食品链中的HEV风险方面保持警惕，特别是在猪肉产品中，以保护公众健康。
