Evidence map›Paper›PMID 39794680›Full record

ArticleFood and environmental virology2025

Effectiveness of Cold Smoking on Inactivating Murine Norovirus in Salami-Like Pork Sausages (Mettwurst), and Hepatitis E Virus and Murine Norovirus in Solution.

Emil Loikkanen, Antti Mikkelä, Suvi Joutsen, Pirkko Tuominen, Leena Maunula

Abstract readEvaluation Study
PubMed Full text at PMC Publisher
In one paragraph

Article in Food and environmental virology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

5 authors.

Emil LoikkanenDepartment of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland.ORCID 0000-0002-0654-2885
Antti MikkeläRisk Assessment Unit, Laboratory and Research Department, Finnish Food Authority, Helsinki, Finland.ORCID 0009-0004-5347-1524
Suvi JoutsenRisk Assessment Unit, Laboratory and Research Department, Finnish Food Authority, Helsinki, Finland.ORCID 0009-0005-0912-8873
Pirkko TuominenRisk Assessment Unit, Laboratory and Research Department, Finnish Food Authority, Helsinki, Finland.ORCID 0000-0002-3987-0228
Leena MaunulaDepartment of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland. Leena.maunula@helsinki.fi.ORCID 0000-0002-0841-5353

Funding

The Ministry of Agriculture and Forestry of Finland No. 599/03.01.02/2017
6 · The paper itself

Abstract

Hepatitis E virus (HEV) is a zoonotic virus that infects humans when virus-containing pork products are consumed. This study aimed to explore MNV (murine norovirus) and HEV inactivation during cold smoking and ripening/fermentation treatments used for salami-like sausages (mettwurst). MNV inactivation was monitored in culture medium solution and in sausage while being subjected to a salami-like sausage manufacturing process. The inactivation of MNV in the solution was also monitored at room temperature (RT) for four weeks. HEV inactivation was monitored in solution during the cold smoking process and at RT. A TCID

Indexed as

Hepatitis E virusMeat ProductsNorovirusVirus InactivationAnimalsCold TemperatureFood ContaminationFood HandlingFood MicrobiologyHumansMiceSwineCold smokingHepatitis E virusLong-term virus inactivationMurine norovirusSalami-like sausageWeibull model

Identifiers

PMID39794680
PMCPMC11723849

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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 Socratic graph.