Changes in Hepatitis E Virus Contamination during the Production of Liver Sausage from Naturally Contaminated Pig Liver and the Potential of Individual Production Parameters to Reduce Hepatitis E Virus Contamination in the Processing Chain

Changes in Hepatitis E Virus Contamination during the Production of Liver Sausage from Naturally Contaminated Pig Liver and the Potential of Individual Production Parameters to Reduce Hepatitis E Virus Contamination in the Processing Chain

In this study, changes in hepatitis E virus (HEV) contamination in the production of liver sausage from naturally contaminated pork liver were investigated. Furthermore, the potential effectiveness of individual production parameters in reducing viral loads was measured. When processing moderately c...

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Detaylı Bibliyografya
Asıl Yazarlar: Jan Bernd Hinrichs, Antonia Kreitlow, Lisa Siekmann, Madeleine Plötz, Nicole Kemper, Amir Abdulmawjood
Materyal Türü: Makale
Dil:English
Baskı/Yayın Bilgisi: MDPI AG 2024-03-01
Seri Bilgileri:Pathogens
Konular:
hepatitis E virus
reduction strategies
pork products
monitoring
Online Erişim:https://www.mdpi.com/2076-0817/13/4/274

Internet

https://www.mdpi.com/2076-0817/13/4/274

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