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Project

Development of methods for detection of infectious hepatitis E in pork meat products and optimization of processing practices to reduce infectivity.

Hepatitis E (HEV) infections are emerging in Europe, especially HEV genotype 3. Pigs and wild boars are identified as the main source of HEV in Western countries and foodborne transmission seems a significant infection route. Detection methods for HEV in foods are not well standardized. Furthermore a paucity of permissive in vitro and in vivo HEV models, precludes exhaustive infectivity studies. In a recent Scientific Opinion concerning the public health risks associated with HEV as a food-borne pathogen published by the EFSA BIOHAZ Panel, the need for infectivity assays for quantitative risk assessment and for efficient control measures is emphasized. In this project, a first work package will deal with the prioritization of food products based on their risk for HEV in a Belgian context. This will be performed in collaboration with the Belgian meat industry. A second work package of the project will establish alternative molecular methods to detect infectious particles of HEV in high risk food products. For this purpose, molecular methods will be developed that assess the integrity of the RNA genome and capsid of HEV detected in food. These will be evaluated for their potency to estimate infectivity by comparison with an appropriate in vitro cell culture infectivity system for HEV that will be optimized. In a third work package, the effect of meat processing practices on HEV infectivity will be tested. The purpose of this WP is to define food preparatory conditions that will eliminate HEV infectivity.
Date:1 Jan 2019 →  30 Jun 2023
Keywords:INFECTION CONTROL, HEPATITIS E, FOOD-BORNE DISEASES
Disciplines:Hepatology (incl. pancreas), Virology
Project type:Collaboration project