{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T04:07:39Z","timestamp":1793074059830,"version":"4.5.0"},"reference-count":17,"publisher":"Springer Science and Business Media LLC","issue":"4","license":[{"start":{"date-parts":[[2020,8,27]],"date-time":"2020-08-27T00:00:00Z","timestamp":1598486400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"},{"start":{"date-parts":[[2020,8,27]],"date-time":"2020-08-27T00:00:00Z","timestamp":1598486400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"funder":[{"DOI":"10.13039\/501100006454","name":"Bundesamt f\u00fcr Lebensmittelsicherheit und Veterin\u00e4rwesen","doi-asserted-by":"publisher","award":["4.18.01"],"award-info":[{"award-number":["4.18.01"]}],"id":[{"id":"10.13039\/501100006454","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Bundesinstitut f\u00fcr Risikobewertung (BfR)"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Food Environ Virol"],"published-print":{"date-parts":[[2020,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Hepatitis E virus (HEV) infection can cause acute and chronic hepatitis in humans. The zoonotic HEV genotype 3, which is highly prevalent in Europe, is mainly transmitted by consumption of raw meat and raw meat products produced from infected pigs or wild boars. High salt concentrations represent an important measure to preserve meat products and to inactivate foodborne pathogens. Here, an HEV preparation in phosphate-buffered saline (PBS) was subjected to different salt concentrations and the remaining infectivity was measured in a cell culture assay. Treatments with up to 20% sodium chloride for 24\u00a0h at 23\u00a0\u00b0C, with and without addition of 0.015% sodium nitrite or 0.03% sodium nitrate, did not lead to virus inactivation as compared to PBS only. Conditions usually applied for short-term and long-term fermented raw sausages were simulated by incubation at 22\u00a0\u00b0C for up to 6\u00a0days and at 16\u00a0\u00b0C for up to 8\u00a0weeks, respectively. Only 2% sodium chloride with 0.015% sodium nitrite showed a weak (&lt;\u20091 log<jats:sub>10<\/jats:sub>), but significant, infectivity reduction after 2 and 4\u00a0days as compared to PBS only. Addition of 2% sodium chloride and 0.03% sodium nitrate showed a slight, but not significant, decrease in infectivity after 2 and 8\u00a0weeks as compared to PBS only. In conclusion, HEV is highly stable at high salt concentrations and at salt conditions usually applied to preserve raw meat products.<\/jats:p>","DOI":"10.1007\/s12560-020-09440-2","type":"journal-article","created":{"date-parts":[[2020,8,27]],"date-time":"2020-08-27T12:03:59Z","timestamp":1598529839000},"page":"350-354","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":27,"title":["Effect of Sodium Chloride, Sodium Nitrite and Sodium Nitrate on the Infectivity of Hepatitis E Virus"],"prefix":"10.1007","volume":"12","author":[{"given":"Alexander","family":"Wolff","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Taras","family":"G\u00fcnther","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Thiemo","family":"Albert","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9597-6724","authenticated-orcid":false,"given":"Reimar","family":"Johne","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2020,8,27]]},"reference":[{"key":"9440_CR1","doi-asserted-by":"publisher","DOI":"10.2807\/1560-7917.Es.2017.22.26.30561","author":"EJ Aspinall","year":"2017","unstructured":"Aspinall, E. J., Couturier, E., Faber, M., Said, B., Ijaz, S., Tavoschi, L., et al. (2017). Hepatitis E virus infection in Europe: surveillance and descriptive epidemiology of confirmed cases, 2005 to 2015. Eurosurveillance Weekly. https:\/\/doi.org\/10.2807\/1560-7917.Es.2017.22.26.30561.","journal-title":"Eurosurveillance Weekly"},{"issue":"6","key":"9440_CR2","doi-asserted-by":"publisher","first-page":"825","DOI":"10.1086\/655898","volume":"202","author":"P Colson","year":"2010","unstructured":"Colson, P., Borentain, P., Queyriaux, B., Kaba, M., Moal, V., Gallian, P., et al. (2010). Pig liver sausage as a source of hepatitis E virus transmission to humans. Journal of Infectious Diseases, 202(6), 825\u2013834. https:\/\/doi.org\/10.1086\/655898.","journal-title":"Journal of Infectious Diseases"},{"issue":"3","key":"9440_CR3","doi-asserted-by":"publisher","first-page":"243","DOI":"10.1007\/s12560-017-9303-7","volume":"9","author":"N Cook","year":"2017","unstructured":"Cook, N., D'Agostino, M., & Johne, R. (2017). Potential approaches to assess the infectivity of hepatitis E virus in pork products: A review. Food and Environmental Virology, 9(3), 243\u2013255. https:\/\/doi.org\/10.1007\/s12560-017-9303-7.","journal-title":"Food and Environmental Virology"},{"key":"9440_CR4","doi-asserted-by":"publisher","first-page":"212","DOI":"10.1016\/j.meegid.2014.06.024","volume":"27","author":"R Johne","year":"2014","unstructured":"Johne, R., Dremsek, P., Reetz, J., Heckel, G., Hess, M., & Ulrich, R. G. (2014). Hepeviridae: An expanding family of vertebrate viruses. Infection, Genetics and Evolution, 27, 212\u2013229. https:\/\/doi.org\/10.1016\/j.meegid.2014.06.024.","journal-title":"Infection, Genetics and Evolution"},{"issue":"14","key":"9440_CR5","doi-asserted-by":"publisher","first-page":"4225","DOI":"10.1128\/AEM.00951-16","volume":"82","author":"R Johne","year":"2016","unstructured":"Johne, R., Trojnar, E., Filter, M., & Hofmann, J. (2016). Thermal stability of hepatitis E Virus as estimated by a cell culture method. Applied and Environmental Microbiology, 82(14), 4225\u20134231. https:\/\/doi.org\/10.1128\/AEM.00951-16.","journal-title":"Applied and Environmental Microbiology"},{"key":"9440_CR6","unstructured":"Keim, H.& Franke, R. (2007): Rohwurst. In: Modernes Fleischerhandwerk, Band 2: Fachwissen Fleischtechnologie, 13th Edn. Deutscher Fachverlag GmbH, Frankfurt am Main, Germany. pp 327\u2013353. ISBN 978-3-87150-899-8."},{"key":"9440_CR7","doi-asserted-by":"publisher","first-page":"181","DOI":"10.1016\/S0168-1605(00)00161-6","volume":"55","author":"L Leistner","year":"2000","unstructured":"Leistner, L. (2000). Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology, 55, 181\u2013186.","journal-title":"International Journal of Food Microbiology"},{"issue":"3","key":"9440_CR8","doi-asserted-by":"publisher","first-page":"178","DOI":"10.1016\/j.hepres.2005.01.008","volume":"31","author":"J Masuda","year":"2005","unstructured":"Masuda, J., Yano, K., Tamada, Y., Takii, Y., Ito, M., Omagari, K., et al. (2005). Acute hepatitis E of a man who consumed wild boar meat prior to the onset of illness in Nagasaki Japan. Hepatology Research, 31(3), 178\u2013183. https:\/\/doi.org\/10.1016\/j.hepres.2005.01.008.","journal-title":"Hepatology Research"},{"issue":"6","key":"9440_CR9","doi-asserted-by":"publisher","first-page":"944","DOI":"10.1086\/378074","volume":"188","author":"H Matsuda","year":"2003","unstructured":"Matsuda, H., Okada, K., Takahashi, K., & Mishiro, S. (2003). Severe hepatitis E virus infection after ingestion of uncooked liver from a wild boar. Journal of Infectious Diseases, 188(6), 944. https:\/\/doi.org\/10.1086\/378074.","journal-title":"Journal of Infectious Diseases"},{"issue":"1","key":"9440_CR10","doi-asserted-by":"publisher","first-page":"13","DOI":"10.3844\/ajmsp.2015.1.3","volume":"6","author":"S Mueller-Herbst","year":"2014","unstructured":"Mueller-Herbst, S., Muehlig, A., Kabisch, J., Pichner, R., & Scherer, S. (2014). The food additives nitrite and nitrate and microbiological safety of food products. 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International Journal of Food Microbiology, 151(1), 93\u201397. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2011.08.010.","journal-title":"International Journal of Food Microbiology"},{"key":"9440_CR15","first-page":"21","volume":"21","author":"F Wirth","year":"1980","unstructured":"Wirth, F. (1980). Nitrit und Nitrat in erhitzten und rohen Fleischerzeugnissen. Fleischerei, 21, 21\u201324.","journal-title":"Fleischerei"},{"key":"9440_CR16","doi-asserted-by":"publisher","first-page":"108625","DOI":"10.1016\/j.ijfoodmicro.2020.108625","volume":"325","author":"A Wolff","year":"2020","unstructured":"Wolff, A., G\u00fcnther, T., Albert, T., Schilling-Loeffler, K., Gadicherla, A. K., & Johne, R. (2020). Stability of hepatitis E virus at different pH values. 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