Volume 18, Number 8—August 2012
Hepatitis E Virus in Pork Production Chain in Czech Republic, Italy, and Spain, 2010
|Production stage (area), sample type||No. tested||Positive, no. (%)
|Production (slaughterhouse: carcass dissection and liver removal)|
|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.
1These authors contributed equally to this article.
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Page updated: July 18, 2012
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