title: Frequent hepatitis E virus contamination in food containing raw pork liver, France.
abstract: Food products containing raw pork liver are suspected to be vehicles for transmission of hepatitis E virus. Four categories of food products, comprising 394 samples, were analyzed to determine hepatitis E virus prevalence. Virus was detected in 3%-30% of the different categories. Phylogenetic analysis showed high identity with human and swine sequences.
authors.forename: Nicole
authors.initials: N
authors.lastname: Pavio
authors.forename: Thiziri
authors.initials: T
authors.lastname: Merbah
authors.forename: Anne
authors.initials: A
authors.lastname: Thébault
mesh_terms: D000818:Animals; D005506:Food Contamination; D005516:Food Microbiology; D005602:France / Q000453:epidemiology; D016751:Hepatitis E / Q000453:epidemiology / Q000635:transmission; D016752:Hepatitis E virus / Q000235:genetics*; D006801:Humans; D008099:Liver / Q000821:virology*; D008460:Meat / Q000821:virology*; D008969:Molecular Sequence Data; D010802:Phylogeny; D015995:Prevalence; D012367:RNA, Viral; D013552:Swine; D014764:Viral Proteins / Q000235:genetics
chemical_list: C400971:ORF2 protein, Hepatitis E virus; D012367:RNA, Viral; D014764:Viral Proteins