Optimising extraction and detection of hepatitis E virus (HEV) from pork meat and products The Food Standards Agency tender closes 30th September

Tenders are invited to carry out a laboratory-based study to develop an optimised method which can be used to extract and detect HEV in wide range of pork meat including offal and pork products.

Overview

We would like to commission laboratory-based research project that would optimise the extraction and detection of HEV from raw (fresh and frozen) pork meat and offal and pork products (e.g. sausages) as there is no standardised method available. It is anticipated that that this work will allow us in the future to carry out a survey to quantify the presence of HEV in raw, fresh and frozen pork meat (whole muscle cuts) and offal and pork products (e.g. sausages, ham, etc) on UK retail sale.

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