News
26.10.2017 - Foods
DangerofHepatitisEinFood?
In recent years, reports of the risk of infection with the hepatitis E virus have been regularly mentioned in the media. This virus causes an acute liver inflammation with fever, upper abdominal pain, and jaundice after a long incubation period of 2 to 6 weeks. Pregnant women and immunosuppressed individuals may experience additional severe complications. However, only a portion of the infections actually lead to hepatitis disease. In recent years, the number of reported hepatitis E cases in Germany has increased significantly. In 2014, 670 cases were reported, and in 2015 it was almost double (1246 reported cases).
The main causes of hepatitis E infections:
- direct contact with infected animals or products derived from them (especially wild boars and domestic pigs are asymptomatic carriers of these viruses)
- blood transfusions
- direct transmission from infected individuals
- travel-associated infections, e.g., through contaminated drinking water
- consumption of raw products derived from domestic or wild pigs, e.g., pork mince
How to avoid hepatitis E infections?
- Employees in slaughterhouses can reduce their risk of infection by wearing the prescribed protective clothing
- Hunters should wear protective gloves when gutting and butchering the game
- Consumers can significantly reduce the risk of an HEV infection by thoroughly and evenly cooking or roasting the food. Brief boiling or heating in the microwave is inadequate, as HEV is relatively heat-stable. Freezing the food also has no virus-killing effect.
For questions, our customer service representatives are happy to assist you.
Source: FAQ of the BfR dated February 9, 2016: www.bfr.bund.de