Caused by the hepatitis E virus, the disease generally results in a mild and short-term infection unless the person has a pre-existing liver disease or is pregnant. The Sunday Times reports the research was carried out between 2014 and 2016, and that it is estimated 150,000 to 200,000 Britons are infected with the virus by imported pork every year. According to the newspaper, PHE’s report states: “The implicated products are pork sausages, which require cooking prior to consumption, and ready-to-eat pre-packed ham.”Researchers found the unnamed supermarket’s “own brand” sausages were significantly associated with infection. “The risk from acquiring hepatitis E virus (HEV) from eating thoroughly cooked pork or pork products is low,” she said. “As a precaution, the FSA advises consumers that all whole cuts of pork, pork products and offal should be thoroughly cooked until steaming hot throughout, the meat is no longer pink and juices run clear.”

Source: The Guardian August 20, 2017 22:41 UTC