Hepatitis E Virus in Pork Liver Sausage, France
, 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)
Figure 2. . Hepatitis E virus (HEV) particles in the cell culture supernatant of pork liver sausage sample A, collected at 33 dpi. A) Transmission electron micrograph of negatively stained HEV particles ≈33 and 34 nm (arrowheads). Scale bar indicates 200 nm. B–D) Hepatitis E virions ≈28 (B), 33 (C), or 32 (D) nm in diameter, identified by using an HEV genotype 3–specific rabbit hyperimmune serum and a gold-labeled secondary antibody. Arrows show bound gold particles. Scale bars indicate 50 nm.
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