May 17, 2021

 

Pork products in England identified as risk factors for hepatitis E

 

 

Bacon and other cured pork meats have been identified as risk factors for hepatitis E virus (HEV) in England.

 

Researchers found that consuming bacon, cured pork meats and pigs' liver were significantly associated with HEV infection, confirming previous links to processed pork products. They investigated risk factors for HEV infections in England's blood donor population via a case-control study from April 2018 to March 2019.

 

Study participants were asked about the food they ate and purchasing preferences with detailed questions about the consumption of pork products.

 

According to the study, there was a greater presence of HEV in male than female blood donors.

 

Of 19 food items included, 14 were significantly associated with HEV infection and most were animal products. The study's final model showed the only variables of note were bacon, cured pork meats such as sliced salami and cabanos, and pigs' liver. It is not yet clear whether curing is sufficient to inactivate HEV.

 

"The identification of these pork products highlights the importance of accurate information about cooking requirements as well as the role and importance of animal husbandry to prevent HEV infection in pigs. Targeting HEV infection at the source would prevent foodborne transmission to the population," said the researchers.

 

Hepatitis E virus has eight types; genotype 3 (G3) and G4 are primarily foodborne. The increase of HEV in England in 2010 coincided with the emergence of a novel HEV phylotype.

 

No evidence has been found of this phylotype in pigs in England.

 

Viruses detected in human clinical samples in the United Kingdom have been closely related to those found in pigs in Europe. Scientists said evidence suggests the risk comes from pork products from outside the UK.

 

The researchers said preventing the consumption of pigs' liver would only lead to a modest reduction in HEV cases as few people consume it.

 

They also did not find a risk associated with having pork pies or ham and sausages from an unnamed UK supermarket chain.

 

The Food Standards Agency (FSA) had commissioned Campden BRI and Glasgow University to assess the best way to detect hepatitis E virus in pork meat and pork products by optimising elements of existing HEV extraction and detection methods.

 

- Food Safety News