Hepatitis E virus and Food Safety
Hepatitis E virus is an emerging and increasingly recognised foodborne virus, particularly in developed countries including the UK and across Europe. Unlike hepatitis A virus, which is primarily associated with contaminated produce, hepatitis E virus is most commonly linked to pork and pork products.
Hepatitis E virus infects the liver and may cause a range of illness from mild or asymptomatic infection to more severe disease. Many infections occur without symptoms, but vulnerable individuals may experience serious health consequences.
Understanding how hepatitis E virus enters the food chain, and how foodborne transmission can be prevented, is essential for food producers, retailers, and food safety professionals.
Why hepatitis E virus is important in food safety
Hepatitis E virus is widespread in pig populations throughout Europe, including the UK. As a result, pork products may become contaminated during slaughter and processing.
Key characteristics that make hepatitis E virus important in food safety include:
- High prevalence in pigs in the UK and Europe
- Transmission through consumption of contaminated pork products
- Ability to infect humans through foodborne exposure
- Often asymptomatic, making detection difficult
- Increasing recognition as a foodborne hazard in developed countries
In the UK, hepatitis E virus is now recognised as one of the most common causes of acute viral hepatitis.
How hepatitis E virus is transmitted through food
Foodborne transmission occurs primarily through consumption of contaminated pork products.
Contaminated pork and pork liver products
Pigs may carry hepatitis E virus without showing signs of illness. The virus may be present in the liver and other tissues.
Undercooked pork products
Consumption of raw or undercooked pork products represents the greatest risk.
Cross contamination during food preparation
Contaminated raw pork may transfer the virus to ready to eat foods through surfaces, utensils, or hands.
Environmental contamination during slaughter and processing
The virus may be introduced during slaughter and processing if hygiene controls are inadequate.
Foods most commonly associated with hepatitis E virus
Hepatitis E virus is most strongly associated with pork and pork derived foods.
High risk foods include:
- Pork liver
- Liver sausages
- Undercooked pork products
- Ready to eat pork products that have not received sufficient heat treatment
Unlike norovirus and hepatitis A virus, hepatitis E virus is not typically associated with fresh produce, although it has been detected in some surveys.
Hepatitis E virus in the UK food chain
Hepatitis E virus is widespread in UK pig herds. Studies have shown that a significant proportion of pigs may be infected at the time of slaughter.
As a result, pork products may occasionally contain infectious virus if adequate cooking is not applied.
Most infections in the UK are considered to be acquired domestically, rather than through international travel.
This highlights the importance of proper cooking and food handling practices.
Hepatitis E virus and HACCP
Hepatitis E virus should be considered in food safety management systems where pork products are handled or produced.
Important control measures include:
- Ensuring adequate cooking of pork products
- Preventing cross contamination between raw and ready to eat foods
- Maintaining good hygiene during slaughter and processing
- Supplier assurance and verification
- Implementation of HACCP based food safety systems
Heat treatment is an effective control measure when properly applied.
Why hepatitis E virus is difficult to control
Hepatitis E virus presents several challenges for food safety management:
- Infected pigs typically show no clinical signs
- Contamination cannot be detected visually
- Routine testing of food is not widely implemented
- Virus may be present in raw pork products
Control therefore relies primarily on prevention and proper cooking.
Detection of hepatitis E virus in food
Detection of hepatitis E virus requires specialised molecular methods such as RT PCR.
Testing involves:
- Recovery of virus from food samples
- Extraction of viral RNA
- Molecular detection using sensitive methods
Testing is typically performed in research or outbreak investigation settings. There is currently no International Standard Method available, however ISO will be publishing a standard method in the near future.
Prevention of foodborne hepatitis E virus
Effective prevention measures include:
Proper cooking of pork products
Adequate cooking significantly reduces the risk of infection.
Prevention of cross contamination
Separate raw and ready to eat foods and maintain strict hygiene.
Good hygiene during processing
Maintaining hygiene during slaughter and processing reduces contamination risk.
Training and awareness
Food safety training is essential to ensure proper risk management.
Foodborne virus training
Understanding how hepatitis E virus behaves differently from bacterial hazards is essential for effective control.
ViroSafety provides specialist training courses focused specifically on foodborne viruses, including norovirus, hepatitis A virus, and hepatitis E virus.
These courses are designed for:
- Food manufacturers
- Retailers
- Food service operators
- Environmental Health Officers
- Food safety professionals
Learn more about our foodborne virus training courses here: www.virosafety.co.uk
Frequently asked questions
Can hepatitis E virus be transmitted through food?
Yes. Hepatitis E virus can be transmitted through consumption of contaminated pork and pork products.
Which foods present the highest risk?
Pork liver and undercooked pork products present the highest risk.
Is hepatitis E virus a concern in the UK?
Yes. Hepatitis E virus is widespread in UK pig populations and is recognised as an important foodborne hazard.
How can food businesses reduce the risk?
Ensuring adequate cooking, preventing cross contamination, and maintaining effective hygiene controls are essential.