Viraemic pigs entering the food chain are the most likely source of hepatitis E virus (HEV) in pork meat: Modelling the fate of HEV during slaughtering of pigs

Abstract

Viraemic pigs entering the food chain are the most likely source of hepatitis E virus (HEV) in pork meat: modelling the fate of HEV during slaughtering of pigs.

Hepatitis E Virus (HEV) in Heavy Pigs in Slaughterhouses of Northern Italy: Investigation of Seroprevalence, Viraemia, and Faecal Shedding

“…A few studies were conducted to evaluate the presence of viraemic pigs at slaughterhouses [ 12 , 17 , 20 , 26 , 27 , 49 ]. Modelling based on available data suggests that viraemic pigs, entering an slaughterhouse, represent the main risk for consumers [ 56 ]. The significance of viraemia in animals at abattoirs is associated with a risk of meat contamination from improper bleeding.…”

Analysis of seroprevalence data on Hepatitis E virus and Toxoplasma gondii in wild ungulates for the assessment of human exposure to zoonotic meat-borne pathogens

“…The method, based on a set of conditional probabilities, requires prior knowledge of the key parameters: 𝑃(𝐼𝑁𝐹|𝑆𝐸𝑅𝐴 + ), and 𝑃(𝐼𝑁𝐹|𝑆𝐸𝑅𝐴 − ), the conditional probabilities of seropositive and seronegative animals being infected. This relationship, particularly if considering HEV where the risk for the meat to be contaminated (and thus posing an actual risk to consumers and handlers) is mainly posed by animals at viraemic phase (Crotta et al, 2021), is likely to be species-specific and yet to be elucidated for the animal species considered in this study. Hence, for using of seroprevalence data to inform risk assessment models, further studies investigating the occurrence of HEV and T. gondii in seropositive and seronegative animals are strongly encouraged to provide the evidence needed.…”