Thermal Inactivation of Infectious Hepatitis E Virus in Experimentally Contaminated Food

High prevalence of Hepatitis E virus in French domestic pigs

(2011) Nicolas Rose et al.   COMPARATIVE IMMUNOLOGY MICROBIOLOGY AND INFECTIOUS DISEASES

Detection of hepatitis E virus (HEV) from porcine livers in Southeastern Germany and high sequence homology to human HEV isolates

(2011) Jürgen J. Wenzel et al.   JOURNAL OF CLINICAL VIROLOGY

Virus Genome Quantification Does not Predict Norovirus Infectivity After Application of Food Inactivation Processing Technologies

(2011) Marta Diez-Valcarce et al.   Food and Environmental Virology

Pig Liver Sausage as a Source of Hepatitis E Virus Transmission to Humans

(2010) Philippe Colson et al.   JOURNAL OF INFECTIOUS DISEASES

Zoonotic hepatitis E: animal reservoirs and emerging risks

(2010) Nicole Pavio et al.   VETERINARY RESEARCH

Inactivation of Enteric Viruses in Minimally Processed Berries and Herbs

(2009) S. Butot et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Epidemiology of Hepatitis E Virus in the United States: Results from the Third National Health and Nutrition Examination Survey, 1988–1994

(2009) Mark H. Kuniholm et al.   JOURNAL OF INFECTIOUS DISEASES

Hepatitis E: An emerging awareness of an old disease

(2008) R.H. Purcell et al.   JOURNAL OF HEPATOLOGY

Inactivation of infectious hepatitis E virus present in commercial pig livers sold in local grocery stores in the United States

(2007) A.R. Feagins et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY