Control of Raw Pork Liver Sausage Production Can Reduce the Prevalence of HEV Infection.
epidemiology
food chain control
hepatitis E
one health
public health
raw liver
sausage
Journal
Pathogens (Basel, Switzerland)
ISSN: 2076-0817
Titre abrégé: Pathogens
Pays: Switzerland
ID NLM: 101596317
Informations de publication
Date de publication:
22 Jan 2021
22 Jan 2021
Historique:
received:
27
12
2020
revised:
15
01
2021
accepted:
20
01
2021
entrez:
27
1
2021
pubmed:
28
1
2021
medline:
28
1
2021
Statut:
epublish
Résumé
After an acute hepatitis E (HEV) outbreak in Southern Switzerland, in January 2017 the local public health authorities started an active program of food chain control and public education. In this retrospective study, we analysed all laboratory-confirmed acute cases of HEV infection diagnosed between 2014 and 2020. In the period before the public health intervention, the number of cases increased steadily from 2014 (4 of 40 tests, 10%) reaching a peak in the last quarter of 2016 (42 of 285 tests, 14.7 %). Afterwards, the number of positive cases decreased steadily, reaching its lowest value (0.3%) in the second quarter of 2019. There was a statistically significant difference between the frequency of positive cases and period of testing, i.e., before and after the introduction of the public health interventions. Our study shows that active public health measures to control sausages containing raw pork liver can reduce the prevalence of HEV infection.
Identifiants
pubmed: 33498993
pii: pathogens10020107
doi: 10.3390/pathogens10020107
pmc: PMC7911891
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Baasch-Medicus Stiftung
ID : 2018
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