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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.

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