Cargando…

Foodborne Transmission of Hepatitis E Virus from Raw Pork Liver Sausage, France

Detalles Bibliográficos
Autores principales:	Renou, Christophe, Afonso, Anne-Marie Roque, Pavio, Nicole
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Centers for Disease Control and Prevention 2014
Materias:	Letters to the Editor
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4214313/ https://www.ncbi.nlm.nih.gov/pubmed/25340356 http://dx.doi.org/10.3201/eid2011.140791

Ejemplares similares

Hepatitis E Virus in Pork Liver Sausage, France
por: Berto, Alessandra, et al.
Publicado: (2013)

Frequent Hepatitis E Virus Contamination in Food Containing Raw Pork Liver, France
por: Pavio, Nicole, et al.
Publicado: (2014)

Prospective study of Hepatitis E Virus infection among pregnant women in France
por: Renou, Christophe, et al.
Publicado: (2014)

Control of Raw Pork Liver Sausage Production Can Reduce the Prevalence of HEV Infection
por: Ripellino, Paolo, et al.
Publicado: (2021)

Zoonotic hepatitis E: animal reservoirs and emerging risks
por: Pavio, Nicole, et al.
Publicado: (2010)

Complete Genome Sequences of Two Swiss Hepatitis E Virus Isolates from Human Stool and Raw Pork Sausage
por: Kubacki, Jakub, et al.
Publicado: (2017)

Possible Foodborne Transmission of Hepatitis E Virus from Domestic Pigs and Wild Boars from Corsica
por: Pavio, Nicole, et al.
Publicado: (2016)

An outbreak of monophasic Salmonella Typhimurium associated with raw pork sausage and other pork products, Denmark 2018–19
por: Helmuth, I. G., et al.
Publicado: (2019)

Inadequate labeling of pork sausages prepared in Corsica causing a trichinellosis outbreak in France
por: Ruetsch, Caroline, et al.
Publicado: (2016)

Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages
por: Jin, Sang-Keun, et al.
Publicado: (2016)

Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage
por: Hwang, Ko-Eun, et al.
Publicado: (2018)

Estimating the burden and modeling mitigation strategies of pork-related hepatitis E virus foodborne transmission in representative European countries
por: Ji, Yunpeng, et al.
Publicado: (2021)

The Foodborne Transmission of Hepatitis E Virus to Humans
por: Treagus, Samantha, et al.
Publicado: (2021)

Rapid and direct detection of hepatitis E virus in raw pork livers by recombinase polymerase amplification assays
por: Wang, Kairui, et al.
Publicado: (2022)

Autochthonous Hepatitis E during Pregnancy, France
por: Bouthry, Elise, et al.
Publicado: (2018)

Effect of Amaranthus Pigments on Quality Characteristics of Pork Sausages
por: Zhou, Cunliu, et al.
Publicado: (2012)

Effect of different smoking methods on the quality of pork sausages
por: Bhuyan, Debajit, et al.
Publicado: (2018)

Possible Zoonotic Transmission of Hepatitis E from Pet Pig to Its Owner
por: Renou, Christophe, et al.
Publicado: (2007)

Hepatitis E Virus: Foodborne, Waterborne and Zoonotic Transmission
por: Yugo, Danielle M., et al.
Publicado: (2013)

Closed Genome Sequence of a Salmonella enterica Serovar Bovismorbificans Strain Isolated from Dried Pork Sausage Associated with an Outbreak in France
por: Delannoy, Sabine, et al.
Publicado: (2021)

Zoonotic Hepatitis E Virus: Classification, Animal Reservoirs and Transmission Routes
por: Doceul, Virginie, et al.
Publicado: (2016)

Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages
por: Lee, Hyun-Jin, et al.
Publicado: (2015)

Effects of Chitosan on Clostridium perfringens and Application in the Preservation of Pork Sausage
por: Chang, Shun-Hsien, et al.
Publicado: (2020)

Recent knowledge on hepatitis E virus in Suidae reservoirs and transmission routes to human
por: Pavio, Nicole, et al.
Publicado: (2017)

Assessment of Domestic Pigs, Wild Boars and Feral Hybrid Pigs as Reservoirs of Hepatitis E Virus in Corsica, France
por: Jori, Ferran, et al.
Publicado: (2016)

Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages
por: Choi, Jinhee, et al.
Publicado: (2019)

Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork
por: Lee, Sol-Hee, et al.
Publicado: (2020)

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
por: Yum, Hyeon-Woong, et al.
Publicado: (2018)

Close Similarity between Sequences of Hepatitis E Virus Recovered from Humans and Swine, France, 2008−2009
por: Bouquet, Jérôme, et al.
Publicado: (2011)

Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle
por: Kim, Geon Ho, et al.
Publicado: (2022)

Antioxidant Activities of Achyranthes japonica Nakai Extract and Its Application to the Pork Sausages
por: Park, J. H., et al.
Publicado: (2013)

Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
por: Ju, Min-Gu, et al.
Publicado: (2016)

Application of Lemongrass Oil-Containing Polylactic Acid Films to the Packaging of Pork Sausages
por: Yang, Hyun-Ju, et al.
Publicado: (2016)

Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages
por: Gustiene, Sonata, et al.
Publicado: (2019)

Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages
por: Zhu, Yuxia, et al.
Publicado: (2021)

Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage
por: Hu, Hewen, et al.
Publicado: (2021)

Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages
por: Ramachandraiah, Karna, et al.
Publicado: (2021)

Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability
por: Han, Xiaocui, et al.
Publicado: (2023)

Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages
por: Jin, Sang Keun, et al.
Publicado: (2019)

Curing conditions to inactivate Trichinella spiralis muscle larvae in ready-to-eat pork sausage
por: Hill, D.E., et al.
Publicado: (2017)

Cannot write session to /tmp/vufind_sessions/sess_fc39i534fdmi293tfhtuonukhe