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Stability of hepatitis E virus in meat products


Funding programme / funding institution: Bundesamt für Lebensmittelsicherheit und Veterinärwesen (Schweiz) (BLV, FSVO) - Schweiz

Grant number: 4.23.02

Project homepage: -

Project description:

Infection with the hepatitis E virus (HEV) can lead to liver inflammation. The notified hepatitis E cases have been increased in Europe in  the last years. Here, the HEV genotype 3 is predominant, which is zoonotic and mainly distributed in pigs and wild boars. The consumption of meat and meat products is suspected to represent the major transmission pathway. However, it is unclear, which specific meat products possess a high risk for HEV transmission. In the proposed project, the inactivation of HEV in selected meat products will be investigated. Contamination trials with meat products will be performed, which will thereafter be analysed for infectious HEV using cell culture. In addition, heating regimes will be investigated. The study should identify risk products for HEV infection and assess the efficiency of heating conditions for the inactivation of HEV in meat products.




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