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Volume 18, Number 8—August 2012


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 2

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

Production stage (area), sample type No. tested Positive, no. (%)
Production (slaughterhouse: carcass dissection and liver removal)
Water effluents 6 0 0
Workers’ hands and aprons 7 4 (57) 5 (71)
Working surfaces 10 6 (60) 6 (60)
Processing (skin removal and sausage preparation)
Workers’ hands 7 2 (29) 1 (14)
Working surfaces 19 4 (21) 0
Points of sale
Workers’ hands and gloves 6 1 (17) 0
Working surfaces 12 1 (8) 0
Hand wash basin tap and toilet edge 12 1 (8) 1 (8)
All samples 79 19 (24) 13 (16)

*HEV, hepatitis E virus; PAdV, porcine adenovirus.

Main Article

1These authors contributed equally to this article.

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