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Volume 18, Number 8—August 2012

Hepatitis E Virus in Pork Food Chain, United Kingdom, 2009–2010

Alessandra Berto, Francesca Martelli, Sylvia Grierson, and Malcolm BanksComments to Author 
Author affiliations: Animal Health and Veterinary Laboratories Agency, Weybridge, UK

Main Article

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


Hand 4


*NT, sample not taken.

Main Article

Page created: July 23, 2012
Page updated: July 23, 2012
Page reviewed: July 23, 2012
The conclusions, findings, and opinions expressed by authors contributing to this journal do not necessarily reflect the official position of the U.S. Department of Health and Human Services, the Public Health Service, the Centers for Disease Control and Prevention, or the authors' affiliated institutions. Use of trade names is for identification only and does not imply endorsement by any of the groups named above.