Evidence map›Paper›PMID 37894109›Full record

ArticleMicroorganisms2023

Thermal Inactivation of Hepatitis E Virus in Pork Products Estimated with a Semiquantitative Infectivity Assay.

Melissa Stunnenberg, Suzanne C van Huizen, Arno Swart, Willemijn J Lodder, Ingeborg L A Boxman, Saskia A Rutjes

Abstract read
In one paragraph

Article in Microorganisms, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.

0numbers the graph read from it
0cells of the map it votes in
10citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

10 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
  4. Update on Hepatitis E Virus Infection 2025: Insights From an International Symposium.Liver international : official journal of the International Association for the Study of the Liver · 2025
    Article
  5. Review
  6. Review
  7. Review
  8. Article
  9. Article
  10. Prevalence ofOne health (Amsterdam, Netherlands) · 2024
    Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Melissa StunnenbergLaboratory for Zoonosis and Environmental Microbiology, Centre for Infectious Disease Control, National Institute for Public Health and the Environment (RIVM), P.O. Box 1, 3720 BA Bilthoven, The Netherlands.
Suzanne C van HuizenLaboratory for Zoonosis and Environmental Microbiology, Centre for Infectious Disease Control, National Institute for Public Health and the Environment (RIVM), P.O. Box 1, 3720 BA Bilthoven, The Netherlands.
Arno SwartLaboratory for Zoonosis and Environmental Microbiology, Centre for Infectious Disease Control, National Institute for Public Health and the Environment (RIVM), P.O. Box 1, 3720 BA Bilthoven, The Netherlands.ORCID 0000-0003-2886-5973
Willemijn J LodderLaboratory for Zoonosis and Environmental Microbiology, Centre for Infectious Disease Control, National Institute for Public Health and the Environment (RIVM), P.O. Box 1, 3720 BA Bilthoven, The Netherlands.ORCID 0009-0006-4795-5404
Ingeborg L A BoxmanNational Reference Laboratory Food-Borne Viruses, Wageningen Food Safety Research (WFSR), Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands.ORCID 0009-0007-9686-395X
Saskia A RutjesLaboratory for Zoonosis and Environmental Microbiology, Centre for Infectious Disease Control, National Institute for Public Health and the Environment (RIVM), P.O. Box 1, 3720 BA Bilthoven, The Netherlands.ORCID 0000-0001-7851-3402

Funding

Netherlands Food and Consumer Product Safety Authority assignment number 9.2.8.D Viability-test HEV (M.S., S.v.H., A.S., W.L., S.R.), and WOT-HH-002-003 (I.B.). The APC was funded by the National Institute for Public Health and the Environment.
6 · The paper itself

Abstract

Hepatitis E virus genotype 3 (HEV-3) is a food-borne pathogen causative of hepatitis E infections in humans. In Europe, HEV-3 is mainly transmitted through the consumption of raw or undercooked pork. In order to determine the effectiveness of control measures that can be taken in the industry or by the consumer, it is pivotal to determine the infectivity of HEV present in pork products after thermal food-processing steps. First, we implemented a method for the detection of infectious HEV-3c and HEV-3e in a cell culture medium and in extracts from inoculated pork products. Next, we investigated the effect of the thermal inactivation of HEV by mimicking food-processing steps specific for dried sausage and liver homogenate matrices. After four weeks, HEV-inoculated dried sausage subjected to 21 °C or lower temperatures was still infectious. For the liver homogenate, the highest HEV-3c/e inactivation of the conditions tested was observed at 71 °C for five min or longer. Finally, our method was able to successfully detect and estimate viral loads of infectious HEV in naturally infected pig livers. Our data provide a basis for the future use of the quantitative microbial risk assessment of infectious HEV in pork products that are subjected to thermal food processing steps.

Indexed as

cell culture methodfood-bornefood processingHEV-3cHEV-3eHEV infectivityimmunofluorescencepork matrices

Identifiers

PMID37894109
PMCPMC10609450

What OpenQuestion holds

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Registered trials

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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.