High-pressure processing of pork liver reduces the infectivity of the hepatitis E virus

The hepatitis E virus (HEV) is the leading cause of enterically transmitted acute hepatitis worldwide. It can have a zoonotic origin through the consumption of infected meat. Pigs are the main reservoir of zoonotic HEV, and pork livers are frequently contaminated by HEV. In the present study, we investigated the use of high-pressure processing (HPP) to inactivate HEV-3 in pork liver. This study is the first to identify HPP treatment parameters that can be applied to pork liver to reduce HEV infectivity. Additionally, it is the first study to demonstrate the feasibility of processing HPP-treated pork liver into food products, such as dry liver sausage.