Volume 18, Number 8—August 2012
Dispatch
Hepatitis E Virus in Pork Food Chain, United Kingdom, 2009–2010
Alessandra Berto, Francesca Martelli, Sylvia Grierson, and Malcolm Banks
Table 1
Surfaces sampled to investigate hepatitis E virus in the pork food chain, United Kingdom, 2009–2010*
| Slaughterhouse | Processing/cutting plant | Point of sale |
|---|---|---|
| Surface swab | ||
|
Bar under operator inspecting livers |
Bench on which meat is sold | Chopping board |
|
Floor under carcasses in clean area |
Box in which cuts are collected | Slicer |
|
Floor under which livers are hung |
Door handle | Cold-room door handle |
|
Boxes in which livers are collected before freezing and sale |
Hook | Sausage maker |
|
Knife used immediately after scraping |
General purpose knife | General purpose knife |
|
Knife used on livers |
Point | NT |
| Saw | Toilet | |
| Scale | Sink | |
| Swab, handlers’ skin | ||
|
Hand 1 |
Hand 1 | Hand 1 |
|
Hand 2 |
Hand 2 | Hand 2 |
|
Hand 3 |
NT | NT |
|
Hand 4 |
NT | NT |
*NT, sample not taken.
