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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Centers for Disease Control and Prevention
2014-11-01
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| Series: | Emerging Infectious Diseases |
| Subjects: | |
| Online Access: | https://wwwnc.cdc.gov/eid/article/20/11/14-0891_article |