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Volume 14, Number 1—January 2008
Dispatch

Hepatitis E in England and Wales

Hannah C. Lewis*, Sophie Boisson*, Samreen Ijaz*, Kirsten Hewitt*, Siew Lin Ngui*, Elizabeth Boxall†, Chong Gee Teo*, and Dilys Morgan*Comments to Author 
Author affiliations: *Health Protection Agency Centre for Infections, London, United Kingdom; †West Midlands Public Health Laboratory, Birmingham, United Kingdom;

Main Article

Table

Main risk factors for cases of indigenous hepatitis E, England and Wales, 2005*

Risk factorYes/
possiblyNo
Residence
Coastal address (<20 miles from sea)1513
Urban area (>10,000 inhabitants)
27
1
Animal exposure
Occupation involving animal exposure127
Own pets1711
Live on/visited a farm
4
24
Food preferences (i.e., likely to have consumed in the 9 weeks before onset of illness)
Pork225
Raw/undercooked pork027
Pig liver719
Raw/undercooked pig liver026
Venison025
Chicken242
Raw/undercooked chicken027
Other meat (beef, lamb, turkey)188
Raw/undercooked other meat421
Fish189
Shellfish
5
22
Food preparation
Handle raw meat for cooking1315
Wash fruits1810
Wash vegetables
20
5
Drinking water supply
Mains216
Bottled water1513
River/stream or well
2
26
Recreational water exposure523
Dinghy sailing225
Fishing424
Swimming (pool)126

*n = 28; some respondents did not answer all questions, so not all cells add up to 28.

Main Article

Page created: July 08, 2010
Page updated: July 08, 2010
Page reviewed: July 08, 2010
The conclusions, findings, and opinions expressed by authors contributing to this journal do not necessarily reflect the official position of the U.S. Department of Health and Human Services, the Public Health Service, the Centers for Disease Control and Prevention, or the authors' affiliated institutions. Use of trade names is for identification only and does not imply endorsement by any of the groups named above.
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