Research Project Database
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Code: 4.18.01
1: 4.18.01
Title: Stability and inactivation of hepatitis E virus during food processing and in the environment
2: Stability and inactivation of hepatitis E virus during food processing and in the environment
Country: Switzerland
3: Switzerland
Funding Organisation: Federal Food Safety and Veterinary Office FSVO
4: Federal Food Safety and Veterinary Office FSVO
Animal Group:  
5:  
Pathogen:  
6:  
Disease:  
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Category:  
8:  
9:  
Research Organisation: BfR - Federal Institute for Risk Assessment
10: BfR - Federal Institute for Risk Assessment
Number of Research Staff (FTE):  
11:  
Principal Investigator (PI):  
12:  
Cost (Euros): 195239
13: 195239
End Date (dd/mm/yyyy): 31-05-2021
14: 1622415600
Duration (months): 41
15: 41
Link:  
16:  
Project objectives and deliverables with estimated delivery dates for each deliverable (if possible): The hepatitis E virus (HEV) can be transmitted via contaminated food or the environment. The lack of efficient methods for HEV infectivity testing hampered the identification of sources of infection and inactivation methods in the past. An HEV cell culture system recently developed by us will be used in the project for this purpose. The inactivating effects of different pH values and salt concentrations, which are used for food production, will be investigated. A model enabling the prediction of HEV infectivity at different temperatures, pH values and salt concentrations in a time-dependent manner will be developed. In an HEV-contaminated meat product, the infectivity after curing will be investigated. Surfaces will be contaminated with HEV and the infectivity after drying will be assessed. The investigations should help to identify foods and environmental conditions showing a high risk for virus transmission as well as identify effective inactivation methods
17: The hepatitis E virus (HEV) can be transmitted via contaminated food or the environment. The lack of efficient methods for HEV infectivity testing hampered the identification of sources of infection and inactivation methods in the past. An HEV cell culture system recently developed by us will be used in the project for this purpose. The inactivating effects of different pH values and salt concentrations, which are used for food production, will be investigated. A model enabling the prediction of HEV infectivity at different temperatures, pH values and salt concentrations in a time-dependent manner will be developed. In an HEV-contaminated meat product, the infectivity after curing will be investigated. Surfaces will be contaminated with HEV and the infectivity after drying will be assessed. The investigations should help to identify foods and environmental conditions showing a high risk for virus transmission as well as identify effective inactivation methods
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