Foodborne Infections and Intoxications: Chapter 19. Hepatitis E (Food Science and Technology) [Kindle-editie] beoordelingen het boek quotes

Beginning in late 1990s, locally acquired hepatitis E cases were reported in the developed world. The prevalence of an antibody against hepatitis E virus (HEV) is high among persons with close contact with pigs, suggesting possible animal-to-human transmission. A number of well-conducted investigations linked hepatitis E to consumption of undercooked pork, undercooked wild boar meat, undercooked pig and boar liver, and undercooked venison. Proper cooking practice and food hygiene will reduce the risk of HEV infection.