What question did this study set out to answer?

To assess detection techniques, prevalence rates, and public health risks of Hepatitis E virus infection linked to consuming meat and meat products without liver content.

July 11, 2026Työväentutkimus VuosikirjaOpen Access

Hepatitis E virus in meat and meat products without liver contents – Detection methods, occurrence and implications for public health

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Authors

RJReimar Johne NANadine Althof LMLeena Maunula

Discussion

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Overview

Review reveals evidence of Hepatitis E virus transmission through undercooked pork and wild game meat, highlighting the need for standardized detection and enhanced food safety measures.

Key Points

To assess detection techniques, prevalence rates, and public health risks of Hepatitis E virus infection linked to consuming meat and meat products without liver content.
Synthesized literature on HEV RNA detection in muscle tissues of domestic swine, wild boars, and deer across experimental and observational settings.
Evaluated product spiking studies, clinical case reports, and epidemiological case-control investigations regarding non-liver meat products.
HEV RNA was repeatedly identified in muscle tissues of wild boars and experimentally infected domestic pigs, with detection rates reaching up to 26% in commercial raw sausages.
Spiking experiments demonstrated that HEV maintains high viral stability throughout the manufacture and cold storage of raw meat products.
Epidemiological data confirmed that consumption of undercooked or raw non-liver meat serves as a vehicle for human transmission, though presenting lower viral loads than liver-containing foods.

Cite This Study

Johne et al. (2026) studied this question.

synapsesocial.com/papers/6a843ebe002ab1506fb2a609 https://doi.org/10.1016/j.ijfoodmicro.2026.111971

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July 11, 2026Työväentutkimus VuosikirjaOpen Access

Hepatitis E virus in meat and meat products without liver contents – Detection methods, occurrence and implications for public health

View Full Paper

Ask AI

Bookmark

Authors

RJReimar Johne NANadine Althof LMLeena Maunula

Discussion

Member takes

Overview

Review reveals evidence of Hepatitis E virus transmission through undercooked pork and wild game meat, highlighting the need for standardized detection and enhanced food safety measures.

Key Points

To assess detection techniques, prevalence rates, and public health risks of Hepatitis E virus infection linked to consuming meat and meat products without liver content.
Synthesized literature on HEV RNA detection in muscle tissues of domestic swine, wild boars, and deer across experimental and observational settings.
Evaluated product spiking studies, clinical case reports, and epidemiological case-control investigations regarding non-liver meat products.
HEV RNA was repeatedly identified in muscle tissues of wild boars and experimentally infected domestic pigs, with detection rates reaching up to 26% in commercial raw sausages.
Spiking experiments demonstrated that HEV maintains high viral stability throughout the manufacture and cold storage of raw meat products.
Epidemiological data confirmed that consumption of undercooked or raw non-liver meat serves as a vehicle for human transmission, though presenting lower viral loads than liver-containing foods.

Cite This Study

Johne et al. (2026) studied this question.

synapsesocial.com/papers/6a843ebe002ab1506fb2a609 https://doi.org/10.1016/j.ijfoodmicro.2026.111971

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