Category Archives: Hepatitis E

Research – An outbreak of hepatitis E virus genotype 4d caused by consuming undercooked pig liver in a nursing home in Zhejiang Province, China

Posted on May 29, 2024 by | Leave a comment

Science Direct

Abstract

Hepatitis E infection is typically caused by contaminated water or food. In July and August 2022, an outbreak of hepatitis E was reported in a nursing home in Zhejiang Province, China. Local authorities and workers took immediate actions to confirm the outbreak, investigated the sources of infection and routes of transmission, took measures to terminate the outbreak, and summarized the lessons learned. An epidemiological investigation was conducted on all individuals in the nursing home, including demographic information, clinical symptoms, history of dietary, water intake and contact. Stool and blood samples were collected from these populations for laboratory examinations. The hygiene environment of the nursing home was also investigated. A case-control study was conducted to identify the risk factors for this outbreak. Of the 722 subjects in the nursing home, 77 were diagnosed with hepatitis E, for an attack rate of 10.66 %. Among them, 18 (23.38 %, 18/77) individuals had symptoms such as jaundice, fever, and loss of appetite and were defined as the population with hepatitis E. The average age of people infected with hepatitis E virus (HEV) was 59.96 years and the attack rate of hepatitis E among women (12.02 %, 59/491) was greater than that among men (7.79 %, 18/231). The rate was the highest among caregivers (22.22 %, 32/144) and lowest among logistics personnel (6.25 %, 2/32); however, these differences were not statistically significant (P > 0.05). Laboratory sequencing results indicated that the genotype of this hepatitis E outbreak was 4d. A case-control study showed that consuming pig liver (odds ratio (OR) = 7.50; 95 % confidence interval [CI]: 3.84–16.14, P < 0.001) and consuming raw fruits and vegetables (OR = 5.92; 95 % CI: 1.74–37.13, P = 0.017) were risk factors for this outbreak of Hepatitis E. Moreover, a monitoring video showed that the canteen personnel did not separate raw and cooked foods, and pig livers were cooked for only 2 min and 10 s. Approximately 1 month after the outbreak, an emergency vaccination for HEV was administered. No new cases were reported after two long incubation periods (approximately 4 months). The outbreak of HEV genotype 4d was likely caused by consuming undercooked pig liver, resulting in an attack rate of 10.66 %. This was related to the rapid stir-frying cooking method and the hygiene habit of not separating raw and cooked foods.

Leave a comment

Posted in Food Illness, Food Microbiology Research, Food Virus, Foodborne Illness, Hepatitis E, Illness, Research, Virus

Research – The Top Three Culprits Behind Viral Foodborne Illnesses

Posted on May 13, 2024 by | Leave a comment

FAO

Viruses are the tiniest of microbes, but that doesn’t mean they should be underestimated as a significant threat. While they do require a host to multiply, they can still survive in the environment, including in food, until encountering a victim. Contaminated food can find its way into our refrigerators and meals, and as a result, viruses find their way into our bodies, often causing unpleasant illness or, at worst, death. But there are things that can be done to prevent that from happening. CODEX developed the Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in Food in 2012. But since then, things have changed, and new scientific findings call for updating these guidelines. The Joint Food and Agriculture Organization of the United Nations (FAO) / World Health Organization (WHO) Expert Meeting on Microbiological Risk Assessment (JEMRA) has come together to analyse the most recent science on the topic to inform the creation of new guidelines. JEMRA identified three main viruses that require special attention. Alone they cause millions of foodborne illness cases and tens of thousands of deaths annually.

The noroviruses and Hepatitis A virus take their usual place amongst the top viruses causing foodborne illnesses, but interestingly JEMRA identified a third virus that has emerged as a new threat. Check out the video to discover which virus we are referring to, and what are the main food sources of each of these viruses: https://youtu.be/XDKN_l8_ZCE?si=tyiiIMOhXCrKodwS

Leave a comment

Posted in Food Virus, Food Virus Death, Hepatitis A, Hepatitis E, Norovirus, Virus

Research – Concentration of foodborne viruses eluted from fresh and frozen produce: Applicability of ultrafiltration

Posted on April 13, 2024 by | Leave a comment

Science Direct

Abstract

Foodborne illnesses involving raw and minimally processed foods are often caused by human noroviruses (HuNoV) and hepatitis A virus (HAV). Since food is contaminated usually with small numbers of virions, these must be eluted from the food surface and then concentrated for detection. The objective of this study was to optimize an ultrafiltration (UF) concentration method for HAV and HuNoVs present on various fresh and frozen produce. The detection range of the optimized method and its applicability to different food matrices was compared to the reference method ISO 15216-1:2017. Strawberry, raspberry, blackberry, lettuce, and green onion (25 g) were contaminated with HAV, HuNoV GI.7 and HuNoV GII.4 and then recovered therefrom by elution. A commercial benchtop UF device was used for the concentration step. Viral RNA was extracted and detected by RT-qPCR. From fresh strawberries, recovery of HAV loaded at 104 genome copies per sample was 30 ± 13 %, elution time had no significant impact, and UF membrane with an 80–100 kDa cut-off in combination with Tris-glycine elution buffer at pH 9.5 was found optimal. At lower copy numbers on fresh strawberry, at least 1 log lower numbers of HuNoV were detectable by the UF method (103 vs 104 GII.4 copies/sample and 101 vs 103 GI.7 copies/sample), while HAV was detected at 101 genome copies/sample by both methods. Except on raspberry, the UF method was usually equivalent to the ISO method regardless of the virus tested. The UF method makes rapid viral concentration possible, while supporting the filtration of large volume of sample. With fewer steps and shorter analysis time than the ISO method, this method could be suitable for routine analysis of viruses throughout the food production and surveillance chain.

Leave a comment

Posted in Food Microbiology Research, Food Virus, Hepatitis A, Hepatitis E, Norovirus, Research, Virus

Finland – Meat products linked to the majority of Hepatitis E cases in Finland

Posted on March 27, 2024 by | Leave a comment

Food Safety News

A hepatitis E-positive meat product appears to be behind most of the infections that occurred earlier this year in Finland.

The hepatitis E virus previously detected in sausages from a domestic manufacturer is similar to samples from most people affected by the outbreak at the start of 2024.

This was found during a strain comparison of viruses by the Finnish Food Authority (Ruokavirasto) and the National Institute of Health and Welfare (THL).

More than 120 people from different parts of Finland have fallen ill in the outbreak between January and March.

Leave a comment

Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Virus, Foodborne Illness, Hepatitis E, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Virus

RASFF Alert- Hepatitis E – Pepperoni Sausage

Posted on March 15, 2024 by | Leave a comment

RASFF

Hepatitis E in pepperoni sausage from Finland in Sweden

Leave a comment

Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Virus, Hepatitis E, RASFF, Virus

Research – Joint FAO/WHO Expert Meeting on microbiological risk assessment of viruses in foods Part 2: prevention and intervention measures – Summary

Posted on March 12, 2024 by | Leave a comment

FAO

In the Part 1 Expert meeting, the virus-commodity combinations ranked of highest priority were human norovirus and hepatitis A virus in shellfish, fresh and frozen produce, prepared and ready-to-eat (RTE) foods, and hepatitis E virus in pork and wild game.

The Part 2 Expert meeting focused on these virus- commodity combinations and their associated contamination routes. Human faecal matter and vomit from infected individuals are the primary sources of contamination for norovirus and hepatitis A virus.
Across the food supply chain, the primary contamination routes are faecally-impacted waters, food handlers carrying foodborne viruses, and surfaces. Zoonotic hepatitis E virus is present in the meat, organ tissues, and excretions of infected swine and some game animals. Since that initial expert meeting report from 2008, awareness of the public health importance of these foodborne virus-commodity combinations has increased, resulting in additions or changes to some food supply chain management strategies and
research initiatives. Prevention remains the cornerstone of control of foodborne viruses. This is because these viruses are environmentally persistent and resistant to many treatments commonly used to inactivate foodborne pathogens. Effective inactivation methods continue to be necessary and are currently being evaluated.

Leave a comment

Posted in Food Microbiology Research, Food Virus, Hepatitis A, Hepatitis E, Norovirus, Research, Virus, Zoonosis

Finland – Meat recalled as Finland deals with Hepatitis E rise

Posted on March 8, 2024 by | Leave a comment

Food Safety News

Finnish officials are investigating the connection between a hepatitis E-positive meat product and a rise in infections in the country.

In January and February, 81 hepatitis E cases from different parts of Finland were reported to the Infectious Disease Register. Half of these people have required hospital treatment. Between 20 and 60 hepatitis E cases are reported to the Infectious Disease Register annually. In 2023, there were 30 cases. In January 2023, only one Hepatitis E infection was reported in the register.

Leave a comment

Posted in food bourne outbreak, Food Illness, Food Virus, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis E, Illness, outbreak, Virus

USA -Hepatitis A risk at Dockside Grill on Falmouth

Posted on November 17, 2023 by | Leave a comment

Food Poison Journal

The Maine Center for Disease Control and Prevention (Maine CDC) has identified a case of hepatitis A in a Falmouth food service worker. Hepatitis A is a contagious liver disease caused by the hepatitis A virus. It can spread through person-to-person contact or by consuming contaminated food or water.

The individual worked during their infectious period at The Dockside Grill, 215 Foreside Rd, Falmouth, on the following dates:

  • October 23-25
  • November 6-8

Anyone who dined in or ordered takeout from this restaurant during these days could be at risk for hepatitis A infection. The restaurant is working closely with the Maine CDC and there is no concern about ongoing exposure outside of these dates.

You can prevent getting hepatitis A with a vaccine and those exposed to hepatitis A can avoid getting sick if they get the vaccine within 14 days of the exposure The hepatitis A vaccine is a two-dose series. After one dose, at least 94 out of 100 people become immune to the hepatitis A virus for several years. Getting the second dose ensures long-term protection.

Leave a comment

Posted in food bourne outbreak, food handler, foodborne outbreak, foodbourne outbreak, Hepatitis A, Hepatitis E, outbreak

Germany -Meat of wild game animals should become safer

Posted on October 10, 2023 by | Leave a comment

BFR

European network aims to further reduce health risks

Game meat, including those of red deer, wild boar, or pheasant, is among the foods with the smallest ecological footprint. These animals grow up in the wild, feeding on what na-ture provides, which also means that they can be exposed to various environmental con-taminants. Furthermore, wild animals can serve as carriers of zoonotic pathogens. The Eu-ropean network ‘Safety in the Game Meat Chain’ that will be established over the next four years under the leadership of the German Federal Institute for Risk Assessment (BfR),and promotes the exchange of knowledge regarding the health risks associated with game meat obtained through hunting for consumers. ‘Our goal is to make this valuable animal-derived food as safe as possible both in Europe and worldwide,’ says BfR President Professor Dr.Dr. Andreas Hensel. ‘We aim to minimize both chemical and microbial risks as much as possi-ble.’ The growing network currently includes 29 countries, encompassing not only EU member states but also non-EU countries, including those in the Western Balkans, Turkey, the United Kingdom, the United States, New Zealand, and Australia.

Over a four-year period, the five working groups of the network will focus on hunting and processing, game meat trade networks and the supply chain, as well as various biological and chemical hazards. To accomplish this, research activities from national level will be compiled and evaluated. Stakeholder groups from academia, industry, governmental institutions, and final consumers will receive ongoing updates on the new findings.

A central aim of the network is direct collaboration with stakeholder groups to translate knowledge into actions along the entire production chain, “from forest to fork” . The focus lies not only on undesirable substances from the environment (environmental con-taminants), but also on preventing or reducing the input of heavy metals, especially lead, from hunting ammunition. The biological hazards range from parasites such as Trichinella larvae, which can be transmitted to humans through the consumption of game meat, all the way to bacterial zoonotic agents including Salmonella and verotoxigenic Escherichia coli (VTEC), as well as viruses like hepatitis E (HEV) in wild boars.

Risks of both chemical and microbial origin that may arise during processing and trade of game meat, potentially contaminating the end product, will also be assessed. The goal is to disseminate scientific knowledge gained through the network from various regions and to align long-term food safety standards across borders.

The network also aims to gather insights into different hunting and training practices as well as national legal regulations and standards on meat inspection and hygiene for game meat in each country. The safety standards for cross-border trade in wild products are intended to be enhanced and harmonized. Additionally, the network places emphasis on educating con-sumers about the risks associated with and safe handling of game meat. Ultimately, this can support the consumer’s confidence in game meat products.

‘Safety in the Game Meat Chain’ is founded by the European Cooperation in Science and Technology (COST).

Useful links

SafeGameMeat COST Action (CA22166):
https://www.cost.eu/actions/CA22166/

Further information from the BfR website on game meat (in German)

Leave a comment

Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Hepatitis E, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, STEC, STEC E.coli, VTEC, Zoonosis

FAO and WHO plan meeting on foodborne viruses

Posted on September 7, 2023 by | Leave a comment

Food Safety News

The UN Food and Agriculture Organization (FAO) and World Health Organization (WHO) are set to hold an expert meeting on viruses in food later this month.

The Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) event, at FAO headquarters in Rome on Sept. 18 to 22, will work on food attribution, analytical methods, and indicators of viruses in foods.

United States-based experts proposed for the meeting are Donald Schaffner, of Rutgers University; Xiang-Jin Meng, at Virginia Tech; Kali Kniel, from the University of Delaware; Lee-Ann Jaykus, at North Carolina State University; and Jacquelina Williams-Woods of the FDA.

In 2022, the Codex Committee on Food Hygiene (CCFH) asked JEMRA to provide scientific advice to inform a review of guidelines established in 2012. This was due to emerging issues associated with foodborne viruses and scientific developments.

Leave a comment

Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, Food Virus Death, Hepatitis A, Hepatitis E, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Norovirus Oysters, Virus