• Researchers shed light on Hepatitis E and link to pork in Italy

    9 monthes ago - By Food Safety

    Consumption of undercooked pork and sausage has been shown to be the main risk factor for a certain genotype of Hepatitis E in Italy.
    A rise in hepatitis E cases are being reported in several European countries but the burden of hepatitis E virus infection is largely unknown in Italy.
    Researchers piloted a strengthened and integrated HEV surveillance system between 2012 and 2016 to better understand epidemiology at the national level in Italy. The work was published in the journal Eurosurveillance .
    In the five year period, 169 confirmed hepatitis E cases were identified. Of 65 HEV-RNA...
    Read more ...