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Volume 18, Number 8—August 2012

Research

Hepatitis E Virus in Pork Production Chain in Czech Republic, Italy, and Spain, 2010

Ilaria Di Bartolo1, Marta Diez-Valcarce1, Petra Vasickova1, Petr Kralik, Marta Hernandez, Giorgia Angeloni, Fabio Ostanello, Martijn Bouwknegt, David Rodríguez-Lázaro, Ivo Pavlik, and Franco Maria RuggeriComments to Author 
Author affiliations: Istituto Superiore di Sanità, Rome, Italy (I. Di Bartolo, G. Angeloni, F.M. Ruggeri); Instituto Tecnológico Agrario de Castilla y León, Junta de Castilla y León Valladolid, Spain (M. Diez-Valcarce, M. Hernandez, D. Rodríguez-Lázaro); Veterinary Research Institute, Brno, Czech Republic (P. Vasickova, P. Kralik, I. Pavlik); University of Bologna, Bologna, Italy (F. Ostanello); and National Institute for Public Health and the Environment (RIVM), Bilthoven, the Netherlands (M. Bouwknegt)

Main Article

Table 1

Detection of HEV and indicator virus PAdV in samples from the pork production chain, Czech Republic, Italy, and Spain, 2010*

Production stage and sample source Virus Czech Republic
Italy
Spain
All
No. tested No. (%) positive No. tested No. (%) positive No. tested No. (%) positive No. tested No. (%) positive
Slaughterhouse
Feces HEV 40 1 (3)† 34 14 (41) 39 15 (38)† 113 30 (27)
PAdV 40 39 (98) 34 31 (91) 39 35 (90) 113 105 (93)
Liver HEV 40 2 (5)† 33 2 (6) 39 1 (3)† 112 5 (4)
PAdV 40 0 33 0 39 0 112 0
Meat HEV 40 1 (3) 33 2 (6) 39 0 112 3 (3)
PAdV 40 0 33 1 (3)‡ 39 0 112 1(1)
Processing/points of sale: sausage HEV 92 0 128 0 93 6 (6) 313 6 (2)
PAdV 92 1 (1) 128 1 (1) 93 2 (2)‡ 313 4 (1)

*HEV, hepatitis E virus; PAdV, porcine adenovirus.
†Samples originated from the same animal.
‡Sample negative for HEV.

Main Article

1These authors contributed equally to this article.

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