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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 2

Prevalence of PAdV, HEV, and HAdV in the pork food chain, 2009–2010*

Point in chain Sample type No. PAdV positive/ no. collected (%) No. HEV positive/ no. collected (%) No. HAdV positive/ no. collected
Slaughterhouse Feces 39/40 (98) 5/40 (13) NT
Liver 6/40 (15) 1/40 (3) NT
Surface swab 4/10 (40) 1/10 (10) 0/10
Processing plant Muscle 0/40 0/40 NT
Surface swab 0/10 1/10 (10) 0/10
Point of sale Sausage 0/63 6/63 (10) NT
Surface swab 1/8 (13) 2/8 (25) 0/8

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