The Foodborne Transmission of Hepatitis E Virus to Humans
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Published:2021-03-18
Issue:2
Volume:13
Page:127-145
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ISSN:1867-0334
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Container-title:Food and Environmental Virology
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language:en
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Short-container-title:Food Environ Virol
Author:
Treagus SamanthaORCID, Wright Conal, Baker-Austin Craig, Longdon Ben, Lowther James
Abstract
AbstractGlobally, Hepatitis E virus (HEV) causes over 20 million cases worldwide. HEV is an emerging and endemic pathogen within economically developed countries, chiefly resulting from infections with genotype 3 (G3) HEV. G3 HEV is known to be a zoonotic pathogen, with a broad host range. The primary source of HEV within more economically developed countries is considered to be pigs, and consumption of pork products is a significant risk factor and known transmission route for the virus to humans. However, other foods have also been implicated in the transmission of HEV to humans. This review consolidates the information available regarding transmission of HEV and looks to identify gaps where further research is required to better understand how HEV is transmitted to humans through food.
Funder
Centre for Environment, Fisheries and Aquaculture Science University of Exeter Wellcome Trust
Publisher
Springer Science and Business Media LLC
Subject
Virology,Health, Toxicology and Mutagenesis,Food Science,Epidemiology
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