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

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.

Keywords

• Hepatitis E virus
• foodborne zoonosis
• raw pork liver
• viruses
• France
• Food Safety