Raw Mett potentially deadly? Most common trigger of hepatitis E infection

Raw pork hepatitis E: liver disease after eating Mett
Consumption of raw and under-heated pork is the leading cause of hepatitis E infection in the EU, according to the European Food Safety Authority. In rare cases liver disease can be fatal.

Increase tenfold
Hackepeter, Mettbrötchen or raw sausages are certainly not for everyone. But with many citizens of the EU such foods are always on the menu. This has consequences: as reported by the European Food Safety Authority (EFSA), the consumption of raw or uncooked pork and liver is the leading cause of hepatitis E infection in the EU. Over 21,000 cases of hepatitis E in humans have been reported over the past decade, with a 10-fold increase over the same period. Increasing numbers of hepatitis E were also registered in Germany.

Mettbrötchen, Rohwürste and Co: The consumption of raw and insufficiently heated pork is the most common cause of hepatitis E infections in the EU. (Image: ExQuisine / fotolia.com)

Growing problem in Europe
"Although hepatitis E is not as prevalent as other food-borne diseases, it is a growing problem in the EU," said Rosina Girones, chair of the EFSA working group on hepatitis E..

"In the past, it was thought that the main source of infection was drinking contaminated water when traveling outside the EU. Today, however, we know that food is the main source of transmission of the disease in Europe. "

Domestic pigs are the main vectors of hepatitis E in the EU. Wild boars can also carry the virus, but their meat is consumed less frequently.

Always cook the pork properly
The experts of the EFSA Panel on Biological Hazards recommend that Member States raise awareness of the risks to public health of raw and semi-cooked pork.

For many years, warnings have been issued by pigs and co-workers about possible health risks in this country.

Consumers are advised to thoroughly pork. The experts also recommend the development of suitable methods for the detection of hepatitis E in food.

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.

"Most people who contract hepatitis E have little or no symptoms," EFSA wrote in a statement.

Sometimes it comes only after weeks to 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.

"However, in some cases, especially in patients with liver damage or a weak immune system, liver failure - potentially fatal - may occur," states the EFSA statement. (Ad)