Raw pork liver a risk factor for hepatitis E in France

In France, the number of confirmed autochthonous hepatitis E (HE) cases has shown a substantial increase since 2006. In 2010, a descriptive study of acute autochthonous laboratory-confirmed HE cases was implemented in order to generate hypotheses about transmission modes and contamination sources.

raw.pork.liverAcute autochthonous HE cases confirmed by the National Reference Centre (CNR) were interviewed on exposures in the 2 to 10 weeks before illness onset. Clinical, biological and epidemiological characteristics were documented for 139 autochthonous cases.

Sixty-five per cent of them resided in southern France, 59% reported underlying conditions and 74% were infected by HEV subtype 3f. Consumption of raw pig-liver products during the incubation period was more frequent among cases in southern (47%) than in northern (25%) France. HE is a frequent infection, more prevalent in Southern France, where cases frequently report the consumption of raw pork-liver products. A case control study will determine the fraction of HE cases attributable to the consumption of such products and other risk factors.

Descriptive study of autochthonous cases of hepatitis E cases, France, 2010

Couturier E, De Valk H, Letort MJ, Vaillant V, Nicand E, Tessé S, Roque-Afonso AM

Saint-Maurice : Institut de veille sanitaire

http://www.invs.sante.fr/Publications-et-outils/Rapports-et-syntheses/Maladies-infectieuses/2015/Etude-descriptive-des-cas-autochtones-d-hepatite-E-France-2010#panel2

This entry was posted in Other Microorganisms and tagged , , , by Douglas Powell. Bookmark the permalink.

About Douglas Powell

A former professor of food safety and the publisher of barfblog.com, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. Download Doug’s CV here. Dr. Douglas Powell editor, barfblog.com retired professor, food safety 3/289 Annerley Rd Annerley, Queensland 4103 dpowell29@gmail.com 61478222221 I am based in Brisbane, Australia, 15 hours ahead of Eastern Standard Time