Hepatitis E virus cross-contamination on the surface of porcine livers after storage in Euro meat containers in a German pig abattoir

Abstract

Hepatitis E virus (HEV) is a foodborne zoonotic pathogen and known as the causative agent of hepatitis E in humans. The specific role of porcine liver as a vehicle for human HEV infections has been highlighted in different studies. Nevertheless, gaps of knowledge still exist regarding possible HEV cross-contamination both at consumer and production level. Furthermore, people working in the food production industry, e.g. veterinarians and abattoir employees, are exposed to an increased risk of HEV infection. The aim of the present study was to investigate HEV cross-contamination on the surface of porcine liver in a German abattoir. The sample set included 250 samples of porcine liver parenchyma and the corresponding 250 superficial layer samples of the same livers, which were analyzed for the presence of HEV ribonucleic acid (RNA). Afterwards, the initial status of the tested liver parenchyma was compared with the occurrence of HEV RNA in the corresponding superficial layer. HEV RNA was detectable in 34% (85/250) of superficial layer samples, with 58% (49/85) of the samples originated from initially HEV negative livers. To our knowledge, this is the first study that provides an insight in the potential of HEV cross-contamination at abattoir level in Germany. Furthermore, it could be identified that the joint storage of livers in Euro meat containers has a significant impact on the presence of HEV RNA on the surface of porcine liver.

Hepatitis E Virus RNA Detection from Hunted Wild Boars in Central Italy: an Epidemiological Investigation

“…Furthermore, it is possible to exclude any cross-contamination due to the anatomic contiguity or during samples collection. This last affirmation is supported by the application of a specific sampling method, as reported by Dzierzon et al (2021), which provide all procedures to avoid cross-contamination from organ serosa to the respective parenchyma during the section steps. Diaphragm muscle was included because it is largely consumed (alone or mixed to other muscular groups) as fresh meat or included in processed pork products in Central Italy (SEIEVA, 2021).…”

A Multifaceted Approach for Evaluating Hepatitis E Virus Infectivity In Vitro: Cell Culture and Innovative Molecular Methods for Integrity Assessment

“…The virus circulates asymptomatically in swine and wild boar with a high prevalence [ 12 , 13 ]. Its transmission is considered zoonotic since HEV RNA has been detected in pigs at the different stages of their production (i.e., liver, stool and blood samples of pigs bred in farms, in slaughterhouses (i.e., livers, surfaces and containers) and in food products ready for sale such as pork liver pâté and sausage) [ 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 ]. HEV RNA has also been detected in wastewater from pig farms and slaughterhouses [ 11 ].…”