Hepatitis E Virus in Pork Food Chain, United Kingdom, 2009–2010

Alessandra Berto, Francesca Martelli, Sylvia Grierson, and Malcolm Banks

Author affiliations: Animal Health and Veterinary Laboratories Agency, Weybridge, UK

Abstract

We investigated contamination by hepatitis E virus (HEV) in the pork production chain in the United Kingdom. We detected HEV in pig liver samples in a slaughterhouse, in surface samples from a processing plant, and in pork sausages and surface samples at point of sale. Our findings provide evidence for possible foodborne transmission of HEV during pork production.

During the past 10 years, hepatitis E virus (HEV) infection acquired in industrialized regions worldwide in the apparent absence of contaminated drinking water for fecal–oral transmission has been reported (1). In Japan, foodborne transmission of HEV through ingestion of contaminated Sika deer, wild boar, and pig meat has been demonstrated (2) and, in France, after ingestion of pig liver sausage (3). Detection of HEV in pig liver sold in retail locations has been reported from Japan, the United States, and the Netherlands in 1.9%, 14.0%, and 6.5%, respectively (4,5). PCR indicated that 1 (1.3%) of 76 pig livers collected at retail outlets in southwestern England was positive for HEV (6).
The European Commission Framework Program 7 project, Integrated Monitoring and Control of Foodborne Viruses in European Food Supply Chains, aimed to gather data on virus contamination of food and environmental sources for quantitative viral risk assessment and development of virus-specific guidance for food supply chain operators. The UK Animal Health and Veterinary Laboratories Agency investigated the pork food chain for HEV from slaughterhouse to point of sale. We investigated fecal contamination of pork and work surfaces during this study.