ArticleFood and environmental virology2017
Inactivation of Viruses and Bacteriophages as Models for Swine Hepatitis E Virus in Food Matrices.
Article in Food and environmental virology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
11 citing papers in PubMed.
- High-pressure processing of pork liver reduces the infectivity of the hepatitis E virus.Applied and environmental microbiology · 2026Article
- Effectiveness of Cold Smoking on Inactivating Murine Norovirus in Salami-Like Pork Sausages (Mettwurst), and Hepatitis E Virus and Murine Norovirus in Solution.Food and environmental virology · 2025Article
- Inactivation of Foodborne Viruses by UV Light: A Review.Foods (Basel, Switzerland) · 2021Review
- Hepatitis E Virus in the Food of Animal Origin: A Review.Foodborne pathogens and disease · 2021Review
- Potential of pulsed light technology for control of SARS-CoV-2 in hospital environments.Journal of photochemistry and photobiology. B, Biology · 2021Review
- Inactivation of Foodborne Viruses by High-Pressure Processing (HPP).Foods (Basel, Switzerland) · 2021Review
- Foodborne Viruses and Innovative Non-Thermal Food-Processing Technologies.Foods (Basel, Switzerland) · 2020Review
- Evaluation of High-Pressure Processing in Inactivation of the Hepatitis E Virus.Frontiers in microbiology · 2020Article
- Don't Shut the Stable Door after the Phage Has Bolted-The Importance of Bacteriophage Inactivation in Food Environments.Viruses · 2019Review
- Foodborne viruses: Detection, risk assessment, and control options in food processing.International journal of food microbiology · 2018Review
- Public health risks associated with hepatitis E virus (HEV) as a food-borne pathogen.EFSA journal. European Food Safety Authority · 2017Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hepatitis E virus has been recognised as a food-borne virus hazard in pork products, due to its zoonotic properties. This risk can be reduced by adequate treatment of the food to inactivate food-borne viruses. We used a spectrum of viruses and bacteriophages to evaluate the effect of three food treatments: high pressure processing (HPP), lactic acid (LA) and intense light pulse (ILP) treatments. On swine liver at 400 MPa for 10 min, HPP gave log
Indexed as
Identifiers
27783334What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.