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Mett and raw sausages Hepatitis E infections due to pork consumption
The number of hepatitis E infections in Germany is growing rapidly. The reason for the infection is in many cases the consumption of infected pork. Experts warn therefore against the consumption of raw meat products like Mett or Hackepeter. By sufficient heating, the pathogens can be killed.
Raw pork as a main transmission source
For a long time, hepatitis E was regarded as an infectious disease imported from Asia and Africa, which is mainly transmitted there by contaminated drinking water. But in recent years, more and more infected patients in Germany have been reported. In this country, food containing raw pork is considered one of the major sources of transmission. Consumers should therefore be reluctant with food such as liver sausage, salami or Hackepeter.
The number of hepatitis E infections in Germany has risen rapidly. In many cases, the infection is caused by eating raw pork products. (Image: HandmadePictures / fotolia.com) Experts warn against eating certain foods
Even if many find it disgusting: Mettbrötchen, Hackepeter and Co are regularly on the table for many Germans. But the consumption of raw pork products can obviously make you sick. Experts warn that the use of such foods threatens hepatitis E infections. According to the Federal Institute for Risk Assessment (BfR) almost every second pig in Germany is infected with hepatitis E. The animals carry the virus in themselves, but show no symptoms. However, through direct contact, but also through food made from pork, the hepatitis E virus (HEV) can spread to humans and cause acute liver inflammation.
Infection numbers almost doubled
Worrying are the numbers of new cases. In 2014 there were 670 infected people, but 1,246 cases were registered last year. According to the information, the Robert Koch Institute (RKI) and the BfR counted permanently low infection numbers until 2009, between 40 and 130 cases annually. The consumer protection organization "foodwatch" criticizes in a report that the Federal Ministry of Food and Agriculture (BMEL) has so far refused to combat the virus already in the barn. A ministry spokeswoman said that there were "no concrete plans" and referred to the BfR, which advises consumers to follow strict hygiene measures.
Reduce the risk of infection by completely reheating
The experts of the BfR write on their website: "Consumers can significantly reduce the risk of HEV infection by uniformly and completely heating the food by cooking or frying. A short boil or microwave heating is inadequate because HEV is relatively heat stable. The freezing of foods does not have a killing effect on the virus. "Those who want to minimize the risk of HEV infection, according to the experts" on the consumption of raw meat products such as Mett and short ripened raw sausages (eg fresh Mettwurst) waive ". This recommendation applies in particular to particularly sensitive groups such as immunocompromised people, patients with previous liver damage and pregnant women.
Patients often do not notice anything about their condition
The problem with the disease is - as with other types of hepatitis - that patients often know nothing about their liver inflammation. An infection often goes unnoticed. The symptoms of the disease, which appear only after weeks, include flu-like symptoms such as fever, nausea and vomiting or even dark urine. Later, jaundice and upper abdominal pain are often added, the former not occurring in all patients. In most cases, the disease heals after several days or weeks, but for people from high-risk groups, the infection can sometimes even life-threatening. (Ad)