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Volume 19, Number 2—February 2013

Dispatch

Hepatitis E Virus in Pork Liver Sausage, France

Alessandra BertoComments to Author , Sylvia Grierson, Renate Hakze-van der Honing, Francesca Martelli, Reimar Johne, Jochen Reetz, Rainer G. Ulrich, Nicole Pavio, Wim H.M. Van der Poel, and Malcolm Banks
Author affiliations: Author affiliations: Animal Health and Veterinary Laboratories Agency, Weybridge, UK (A. Berto, S. Grierson, F. Martelli, M. Banks); Wageningen University and Research Centre Central Veterinary Institute, Lelystad, the Netherlands (A. Berto, R. Hakze-van der Honing, W.H.M. Van der Poel); Federal Institute for Risk Assessment, Berlin, Germany (R. Johne, J. Reetz); Friedrich-Loeffler-Institut Institute for Novel and Emerging Infectious Diseases, Greifswald-Insel Riems, Germany (R.G. Ulrich); French Agency for Food, Environmental and Occupational Health and Safety, Paris, France (N. Pavio); ‘; University of Liverpool National Consortium for Zoonosis Research, Liverpool, UK (W.H.M. Van der Poel)

Main Article

Figure 1

Cycle threshold (Ct) values detected by real-time reverse transcriptase PCR for hepatitis E virus–positive supernatant of 3D cells infected with homogenate of pork sausages from France. Diamonds indicate testing of sausage A in the United Kingdom; circles indicate testing of sausage A in the Netherlands; squares indicate testing of progeny of sausage A in UK.

Figure 1. . Cycle threshold (Ct) values detected by real-time reverse transcription PCR for hepatitis E virus–positive supernatant of 3D cells infected with homogenate of pork sausages from France. Diamonds indicate testing of sausage A in the United Kingdom; squares indicate testing of sausage A in the Netherlands; triangles indicate testing of progeny of sausage A in the United Kingdom.

Main Article

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