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Frequent Hepatitis E Virus Contamination in Food Containing Raw Pork Liver, France

Emerging Infectious Diseases (2014) 20(11) 1925-1927
DOI: 10.3201/eid2011.140891
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Abstract

Food products containing raw pork liver are suspected to be vehicles for transmission of hepatitis E virus. Four categories of food products, comprising 394 samples, were analyzed to determine hepatitis E virus prevalence. Virus was detected in 3%–30% of the different categories. Phylogenetic analysis showed high identity with human and swine sequences.

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Pavio, N., Merbah, T., & Thébault, A. (2014). Frequent Hepatitis E Virus Contamination in Food Containing Raw Pork Liver, France. Emerging Infectious Diseases, 20(11), 1925–1927. https://doi.org/10.3201/eid2011.140891

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