Viraemic pigs entering the food chain are the most likely source of hepatitis E virus (HEV) in pork meat: Modelling the fate of HEV during slaughtering of pigs

Crotta, Matteo; Lavazza, Antonio; Mateus, Ana; Guitian, Javier

doi:10.1016/j.foodcont.2020.107662

Authors

Matteo Crotta

Antonio Lavazza

Ana Mateus

Javier Guitian

Citation

Crotta, M., Lavazza, A., Mateus, A., & Guitian, J. (2021). Viraemic pigs entering the food chain are the most likely source of hepatitis E virus (HEV) in pork meat: Modelling the fate of HEV during slaughtering of pigs. Food Control, 121, 107662. https://doi.org/10.1016/j.foodcont.2020.107662

Journal Article Type	Article
Acceptance Date	Sep 28, 2020
Publication Date	2021-03
Deposit Date	Apr 30, 2021
Publicly Available Date	Apr 1, 2022
Journal	Food Control
Print ISSN	0956-7135
Publisher	Elsevier
Peer Reviewed	Peer Reviewed
Volume	121
Pages	107662
DOI	https://doi.org/10.1016/j.foodcont.2020.107662
Keywords	Biotechnology; Food Science
Public URL	https://rvc-repository.worktribe.com/output/1548442
Publisher URL	https://www.sciencedirect.com/science/article/pii/S0956713520305788
Additional Information	This article is maintained by: Elsevier; Article Title: Viraemic pigs entering the food chain are the most likely source of hepatitis E virus (HEV) in pork meat: Modelling the fate of HEV during slaughtering of pigs; Journal Title: Food Control; CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodcont.2020.107662; Content Type: article; Copyright: © 2020 Elsevier Ltd. All rights reserved.