Volume 20, Number 11—November 2014
Dispatch
Frequent Hepatitis E Virus Contamination in Food Containing Raw Pork Liver, France
Nicole Pavio
, Thiziri Merbah, and Anne Thébault
, Thiziri Merbah, and Anne Thébault
Table
Quantification and prevalence of HEV RNA in food containing raw pork liver, France, 2011
| 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.
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