Division of Infection and Immunity


UK Hepatitis E outbreak: how the meat industry can mitigate risk

30 August 2017

Professor Richard Tedder was recently interviewed by the Meat Trades Journal about recent reports in the national press of consumers contracting Hepatitis E through eating infected pork.

Pork sausages

The interview looks at how much of an issue exposure to Hepatitis E in pork is for consumers, and what the meat industry can do to mitigate risk.

Hepatitis E is a liver disease caused by the hepatitis E virus. It is usually self-limiting in healthy individuals but can bear a high risk in patients with pre-exisiting liver disease, those with surpressed immune systems and pregnant women. The virus is spread through 'faecal-oral' transmission. 

The recent UK Hepatitis E outbreak is thought to have been caused by contaminated pork.



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