ArticleApplied and environmental microbiology2026
High-pressure processing of pork liver reduces the infectivity of the hepatitis E virus.
Article in Applied and environmental microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Hepatitis E virus (HEV) causes acute and chronic hepatitis in humans. The zoonotic HEV genotype 3 (HEV-3) is present in various animal species, including pigs, wild boars, and other game animals. Foodborne transmission with the consumption of raw or undercooked pork products is the major transmission route of HEV-3. HEV RNA has been detected in various types of food, but particularly in pork liver-based food products. High hydrostatic pressure processing (HPP) can be used for the inactivation of pathogens in food. In the present study, the impact of HPP treatments was evaluated on HEV-3 infectivity in raw pork liver. Different pressure/time combinations (500 MPa for 1 or 5 min, 600 MPa for 1, 5, or 10 min) were applied to raw pork livers, artificially contaminated with HEV-3 (8.3 log IMPORTANCE: The hepatitis E virus (HEV) is the leading cause of enterically transmitted acute hepatitis worldwide. It can have a zoonotic origin through the consumption of infected meat. Pigs are the main reservoir of zoonotic HEV, and pork livers are frequently contaminated by HEV. In the present study, we investigated the use of high-pressure processing (HPP) to inactivate HEV-3 in pork liver. This study is the first to identify HPP treatment parameters that can be applied to pork liver to reduce HEV infectivity. Additionally, it is the first study to demonstrate the feasibility of processing HPP-treated pork liver into food products, such as dry liver sausage.
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