Volume 18, Number 8—August 2012
Dispatch
Hepatitis E Virus in Pork Food Chain, United Kingdom, 2009–2010
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.