Sharp rise in Hepatitis E cases linked to sausages
The majority of Hepatitis E cases occur in people who have not travelled outside of the UK.
A sharp incline in Hepatitis E cases has been seen in England and Wales since 2010. Recent research has linked the rise to processed sausages, causing concern about hygiene practices.
According to figures from Public Health England, the number of cases rose from 274 in 2010 to 691 last year. Provisional data suggests there were 461 cases in the first six months of this year alone.
Hepatitis E is an illness of the liver caused by the Hepatitis E virus (HEV). It is acquired through the consumption of undercooked or raw meat and shellfish.
While it usually resolves itself and causes only mild disease, it occasionally causes fatal liver failure, particularly in pregnant women or those with suppressed immune systems.
A study published recently in the Cambridge Journals states the consumption of pork pie, ham and sausages bought from a major supermarket chain was "significantly associated with indigenous infection".
Another recent study led by the Animal Health Veterinary Laboratories Agency, now Animal Health and Plant Agency, found more than 90 per cent of British pigs were anti-HEV antibody positive.
Until recently it was believed in the UK that HEV could only be caught by travelling to parts of the world where it is endemic. It is now accepted however that the majority of cases are "indigenous" - occurring in people who have not travelled outside of the UK.
Authors of the study Hepatitis E virus in England and Wales: indigenous infection is associated with the consumption of processed pork products, published in the Cambridge Journals, said: "Although contamination of sausages with HEV has previously been shown this study also raises concerns about other processed pork products and whether current practice in preparing these products is sufficient to prevent transmission of HEV".
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