Detection of hepatitis E virus RNA in raw sausages and liver sausages from retail in Germany using an optimized method

International Journal of Food Microbiology

Volumn 215, Issue , 2015, Pages 149-156

  Szabo, Kathrin ^a,b   Trojnar, Eva ^b   Anheyer Behmenburg, Helena ^a,c   Binder, Alfred ^c   Schotte, Ulrich ^c   Ellerbroek, Lüppo ^b   Klein, Günter ^a   Johne, Reimar ^b  

^a UNIVERSITY OF VETERINARY MEDICINE HANNOVER   (Germany)

^b FEDERAL INSTITUTE FOR RISK ASSESSMENT   (Germany)

^c UNIVERSITY HOSPITAL SCHLESWIG HOLSTEIN   (Germany)

Author keywords

Detection method; Hepatitis E virus; Pig liver products; Pork sausages; Real time RT PCR; RT PCR

Indexed keywords

ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; FOOD ANALYSIS; GERMANY; HEPATITIS E; HEPATITIS E VIRUS; LIMIT OF DETECTION; MEAT; NONHUMAN; PROCESS OPTIMIZATION; REAL TIME POLYMERASE CHAIN REACTION; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; RNA EXTRACTION; VIRUS CONCENTRATION; VIRUS DETECTION; VIRUS GENOME; WILD BOAR; ANALYSIS; ANIMAL; CLASSIFICATION; FOOD CONTAMINATION; FOODBORNE DISEASES; GENETICS; HUMAN; INTOXICATION; ISOLATION AND PURIFICATION; LEVIVIRUS; LIVER; NUCLEOTIDE SEQUENCE; PIG; SEQUENCE ANALYSIS; TRANSMISSION; VIROLOGY;

VIRUS RNA;

ANIMALS; BASE SEQUENCE; FOOD CONTAMINATION; FOODBORNE DISEASES; GERMANY; HEPATITIS E; HEPATITIS E VIRUS; HUMANS; LEVIVIRUS; LIMIT OF DETECTION; LIVER; MEAT PRODUCTS; REAL-TIME POLYMERASE CHAIN REACTION; RNA, VIRAL; SEQUENCE ANALYSIS, RNA; SWINE;

EID: 84943235633     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.09.013     Document Type: Article

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