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Frequent hepatitis E virus contamination in food containing raw pork liver, France.

ABSTRACT: 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 analysis showed high identity with human and swine sequences.

SUBMITTER: Pavio N

PROVIDER: S-EPMC4214317 | biostudies-literature |

REPOSITORIES: biostudies-literature

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