Hepatitis E – What role do animal products play in the transmission?

Virus findings in pork, liver sausage and more

Sep 2020. Recent studies conducted by the University Hospital Tübingen in cooperation with the Robert Koch Institute (RKI), the Federal Institute for Risk Assessment (BfR) and the Hannover Medical School (MHH) have shown that more than ten percent of pork and pig liver in Germany is contaminated with hepatitis E viruses. The researchers had examined around 130 food samples from butchers' shops and supermarkets. Pork liver, liver sausages and pâtés as well as raw sausages were tested ¹.

Analytical detection of hepatitis E viruses to support your risk management

In this context, Eurofins developed – already one year before the publication of the §64 LFGB standard - its own method for the detection of HEV with special sample preparation and subsequent multiplex RT-PCR. With the validated test, even a very small amount of sample material is sufficient to reliably detect very low concentrations of the virus. Fields of application of this analysis are hygiene controls in slaughterhouses and meat-cutting plants as well as controls of HEV-risk foods such as pork, game meat and products containing liver (e.g. liver sausage or liver pâté).

It should be noted that virus detection as such does not allow a statement about infectivity, as the heat effect during the production of the products can lead to inactivation of the viruses. At European level, EFSA identifies raw pork and liver as the main causes of hepatitis E infection in the EU ². Accordingly, consumers should make sure that meat and offal are well cooked (at least 71°C for 20 minutes). In addition, hygienic, professional cutting and processing of carcasses is necessary to minimise the risk for producers.

Emerging pathogens – Keeping an eye on new microbiological hazards

Globalised commodity flows, international travel and changing climatic conditions allow microorganisms to colonise new niches. In the case of pathogenic germs, these so-called "emerging pathogens" can pose a danger to the population and should therefore be continuously monitored. An evaluation of the current epidemiological situation in Germany shows that especially food-associated infections of viral origin are on the rise.

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