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

Publication date: March 2021Source: Food Control, Volume 121Author(s): Matteo Crotta, Antonio Lavazza, Ana Mateus, Javier Guitian

Source: Food Control - October 5, 2020 Category: Food Science Source Type: research