Table 5.
A summary of studies investigating thermal inactivation treatments for HEV in foodstuffs
| Study | Food stuff | Cooking method | Temperature (°C) | Time (min) | Measurement of inactivation | HEV inactivated? |
|---|---|---|---|---|---|---|
| Barnaud et al. (2012) | Pâté preparation (spiked with 108 HEV genome copies) | Water bath | 62 | 5 | Intravenous administration to pigs | No |
| 20 | No | |||||
| 120 | No | |||||
| 68 | 5 | No | ||||
| 10 | No | |||||
| 20 | No | |||||
| 71 | 5 | No | ||||
| 10 | No | |||||
| 20 | Yes | |||||
| Feagins et al. (2008) | Pig liver (naturally infected) | Incubation | 56 | 60 | Oral administration to pigs | No |
| Boiling | ≥ 71 (internal) | 5 | Yes | |||
| Stir fry | ≥ 71 (internal) | 5 | Yes | |||
| Imagawa et al. (2018) | Minced meat (spiked with 1010 HEV genome copies) | Boiling or roasting | 63 | 1 | Cell culture | No |
| 5 | No | |||||
| 30 | Yes | |||||
| 65 | 1 | No | ||||
| 5 | Yes | |||||
| 70 | 1 | No | ||||
| 5 | Yes |