Validation of an Optimised Method for Quantitative Detection of Hepatitis E Virus in Pork Sausage.

ABSTRACT: Hepatitis E virus (HEV) infection is an emerging zoonosis that can be transmitted to humans through the consumption of raw or undercooked pork products. Several methods have been described to detect the virus in food, but there are few data on qualitative and quantitative performance characteristics. In this study, we have developed an optimised method for quantitative detection of HEV in pork sausage based on a combination of previously published protocols. The method utilises sample disruption and phase separation with tri-reagent and 1-bromo-3-chloropropane followed by RNA concentration with isopropanol precipitation. We validated the method for use on reverse transcription quantitative real-time PCR (RT-qPCR) and reverse transcription droplet digital (RT-ddPCR). The 95% limit of detect

SUBMITTER: Persson S 

PROVIDER: S-EPMC12130118 | biostudies-literature | 2025 Jun

REPOSITORIES: biostudies-literature