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Volume 20, Number 11—November 2014

Frequent Hepatitis E Virus Contamination in Food Containing Raw Pork Liver, France

Nicole PavioComments to Author , Thiziri Merbah, and Anne Thébault
Author affiliations: French Agency for Food, Environmental and Occupational Health and Safety, Maisons-Alfort, France

Main Article


Quantification and prevalence of HEV RNA in food containing raw pork liver, France, 2011

Food category No. samples analyzed, N = 394 No. copies HEV RNA/g, range* Prevalence (95% CI)
Figatelli and fitone 140 1.7 × 102 to 6.9 × 105 0.3 (0.23–0.38)
Dried salted liver 30 6.9 × 105 0.03 (0–0.10)
Quenelle and quenelle paste 55 2.6 v 102 to 2.83 × 105 0.25 (0.15–0.37)
Dried or fresh liver sausages 169 1 × 102 to 2.3 × 106 0.29 (0.22–0.36)

*Minimum and maximum numbers in each food product per category. Detection limit of the method used is 1 × 102 copies of HEV RNA/g. HEV, hepatitis E virus.

Main Article

Page created: October 17, 2014
Page updated: October 17, 2014
Page reviewed: October 17, 2014
The conclusions, findings, and opinions expressed by authors contributing to this journal do not necessarily reflect the official position of the U.S. Department of Health and Human Services, the Public Health Service, the Centers for Disease Control and Prevention, or the authors' affiliated institutions. Use of trade names is for identification only and does not imply endorsement by any of the groups named above.