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Frequent Hepatitis E Virus Contamination in Food Containing Raw Pork Liver, France
Food products containing raw pork liver are suspected to be vehicles for transmission of hepatitis E virus. Four categories of food products, comprising 394 samples, were analyzed to determine hepatitis E virus prevalence. Virus was detected in 3%–30% of the different categories. Phylogenetic analys...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Centers for Disease Control and Prevention
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4214317/ https://www.ncbi.nlm.nih.gov/pubmed/25340373 http://dx.doi.org/10.3201/eid2011.140891 |