The aim of the present study was to assess raw pork sausages collected on the Dutch market for the presence of hepatitis E virus (HEV) RNA. 46 of 316 (14.6%) products sampled from Dutch retail stores in 2017–2019 were positive for HEV RNA. HEV RNA was detected in 10.8% of “cervelaat” (n = 74), 18.5% of salami (n = 92), 26.1% of “metworst” (n = 46), 16.3% of “snijworst” (n = 43) samples. This was significantly more often than in other raw pork sausages like dried sausages, fuet or chorizo (3.3%, n = 61). The percentage of HEV RNA positive products was not significantly different for products sold as either sliced or unsliced deli meat. The average viral load in positive tested products was 2.76 log₁₀ genome copies per 5 g, incidentally reaching up to 4.5 log₁₀ genome copies per 5 g. The average HEV RNA level was significantly higher in samples collected in 2017 than those in samples collected in 2018, and most of the samples in 2019. Typing by sequence analysis was successful for 33 samples, all revealing genotype 3c. The results support recent epidemiological studies that identified specific raw pork sausages as risk factor for hepatitis E virus infection in the Netherlands. Persons at risk, including Dutch transplant recipients, have been advised to avoid the consumption of raw pork sausages. The study warrants a continuation of monitoring to follow the HEV RNA levels in pork products for use in risk assessments and risk management.

本研究的目的是评估在荷兰市场上收集的生猪肉香肠中是否存在戊型肝炎病毒（HEV）RNA。2017-2019年从荷兰零售商店采样的316种产品中有46种（14.6％）的HEV RNA阳性。在10.8％的“宫颈”（n  = 74），18.5％的萨拉米香肠（n  = 92），26.1％的“最烂”（n  = 46），16.3％的“ snijworst”（n  = 43）中检测到HEV RNA。样品。这明显比其他生猪肉香肠（如干香肠，法式香肠或香肠）高（3.3％，n  = 61）。以切片或未切片熟食肉形式出售的产品中，HEV RNA阳性产品的百分比没有显着差异。阳性测试产品中的平均病毒载量为2.76 log每5 g _10个基因组拷贝，偶然达到每5 g 4.5 log ₁₀基因组拷贝。2017年收集的样品中的平均HEV RNA水平显着高于2018年收集的样品和2019年的大多数样品。33个样品的序列分析分型成功，所有基因型均为3c。该结果支持最近的流行病学研究，该研究确定了特定的生猪肉香肠是荷兰戊型肝炎病毒感染的危险因素。建议包括荷兰移植接受者在内的高危人群避免食用生猪肉香肠。该研究保证继续进行监测，以跟踪猪肉产品中的HEV RNA水平，以用于风险评估和风险管理。