Warning about Hepatitis E cases linked with pork liverCook to 75°C at the centre of the thickest part for at least two minutes as measured using a digital probe meat thermometer before removing meat from the heat source. Allow livers to rest for at least three minutes before consuming.
Read more : http://www.foodauthority.nsw.gov.au/news/media-releases/mr-11-Sep-14-warning-Hep-E-pork-liver#.VBk7pedJ9FS
- You can also be interested in those scientific publications :
High prevalence of Hepatitis E virus in French domestic pigs
The high prevalence of HEV in pigs and the similarities between HEV subtypes from pigs and humans corroborates the possible zoonotic origin of some HEV autochthonous infections.
Read more : http://www.sciencedirect.com/science/article/pii/S0147957111000579
Thermal Inactivation of Infectious Hepatitis E Virus in Experimentally Contaminated Food
Results show that heating the food to an internal temperature of 71°C for 20 min is necessary to completely inactivate HEV. These results are very important for determining processing methods to ensure food safety in regard to food-borne hepatitis E.
Read more : http://aem.asm.org/content/78/15/5153.full