Hepatitis E is a liver disease caused by the Hepatitis E virus (HEV). The virus is mainly found in contaminated water and has been dubbed the “sausage virus” because it is commonly associated with undercooked sausages, pork pies and ham.

A recent study by Public Health England (PHE) found that sausages sold in the UK may contain the virus. The study revealed that almost 6% of sausages tested were contaminated with HEV.

This alarming discovery highlights the need for greater food safety measures and public awareness.

What is Hepatitis E?

Hepatitis E is a viral liver infection that can cause mild to severe symptoms. The virus is transmitted through contaminated water or food, particularly undercooked pork or other meats.

It is commonly found in countries with poor sanitation, such as Africa and Asia, but cases have also been reported in Europe, including the UK.

HEV is different from other types of hepatitis viruses, such as Hepatitis A, B, and C.

HEV can cause acute, or short-term, infections that often go unnoticed, but it can also cause severe, chronic infections, particularly in people with weakened immune systems. Like other hepatitis viruses, HEV can cause liver damage and even liver failure in rare cases.

How is Hepatitis E Spread?

Hepatitis E is spread through contaminated water and food. In developing countries, the virus is mainly spread through contaminated water, particularly during floods and other natural disasters.

In developed countries, however, most cases are associated with eating undercooked or raw pork or pork products, such as sausages, ham and pork pies. The virus can also be spread through blood transfusions and organ transplants, but these cases are rare.

Unlike other hepatitis viruses, HEV is not spread through casual contact, such as hugging or shaking hands, and it cannot be spread through breast milk.

However, pregnant women are at increased risk of severe illness and death from HEV, particularly in developing countries.

Symptoms of Hepatitis E

The symptoms of Hepatitis E can range from mild to severe, and they typically appear within a few weeks to two months of exposure to the virus. Symptoms may include:.

Jaundice (yellowing of the skin and whites of the eyes)
Dark urine and pale stools
Tiredness and general weakness
Nausea and vomiting
Loss of appetite
Abdominal pain and discomfort

Most people with Hepatitis E recover within a few weeks to a few months, although some may develop chronic, long-term infections that can lead to liver damage and cirrhosis.

How to Prevent Hepatitis E

There is currently no vaccine to prevent Hepatitis E, although a vaccine is available in China. However, there are several ways to prevent the spread of the virus:.

Practice good hygiene, especially when preparing and handling food
Cook pork and other meats thoroughly, especially sausages and pork pies
Avoid drinking contaminated water
Avoid eating raw or undercooked shellfish or fish
Avoid eating food from street vendors in developing countries
Wash hands frequently, especially before eating or preparing food, after using the toilet and after handling animals

The Importance of Food Safety

The recent discovery of HEV in sausages sold in the UK is a cause for concern. Food safety should be a top priority for all food producers, distributors and retailers.

Not only can contaminated food cause illness and disease, but it can also damage a company’s reputation and bottom line.

It is important for families and individuals to stay informed and educated on food safety practices.

Proper cooking and handling of meat products is crucial in safeguarding our health, and in the case of HEV, it can literally mean the difference between life and death.

The Role of Public Health Agencies

Public health agencies and organizations play a critical role in monitoring and preventing the spread of diseases like Hepatitis E. The recent study by PHE underscores the importance of ongoing surveillance of food safety practices and regulations.

It is essential for public health agencies to work collaboratively with the food industry, government, and other stakeholders to ensure that food safety standards are upheld and enforced.

Increased funding and resources should also be devoted to addressing food safety issues and educating the public on the risks and prevention of foodborne illnesses.

Conclusion

The discovery of HEV in sausages sold in the UK highlights the need for greater awareness of food safety practices and the importance of public health measures. The risks of Hepatitis E and other foodborne illnesses cannot be ignored or underestimated.

It is our responsibility as individuals and as a society to take the necessary steps to prevent the spread of these diseases, whether through proper cooking and handling of food, or through greater investment in public health infrastructure and education. Only by working together can we ensure a safer and healthier future for ourselves and our families.