Volume 20, Number 11—November 2014
Frequent Hepatitis E Virus Contamination in Food Containing Raw Pork Liver, France
|Food category||No. samples analyzed, N = 394||No. copies HEV RNA/g, range*||Prevalence (95% CI)|
|Figatelli and fitone||140||1.7 × 102 to 6.9 × 105||0.3 (0.23–0.38)|
|Dried salted liver||30||6.9 × 105||0.03 (0–0.10)|
|Quenelle and quenelle paste||55||2.6 v 102 to 2.83 × 105||0.25 (0.15–0.37)|
|Dried or fresh liver sausages||169||1 × 102 to 2.3 × 106||0.29 (0.22–0.36)|
*Minimum and maximum numbers in each food product per category. Detection limit of the method used is 1 × 102 copies of HEV RNA/g. HEV, hepatitis E virus.
Page created: October 17, 2014
Page updated: October 17, 2014
Page reviewed: October 17, 2014
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.