Risk factors and sources of foodborne hepatitis E virus infection in the United States | Zendy

Cossaboom Caitlin M. | Zendy; Heffron Connie L. | Zendy; Cao Dianjun | Zendy; Yugo Danielle M. | Zendy; HoukMiles Alice E. | Zendy; Lindsay David S. | Zendy; Zajac Anne M. | Zendy; Bertke Andrea S. | Zendy; Elvinger François | Zendy; Meng XiangJin | Zendy

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Risk factors and sources of foodborne hepatitis E virus infection in the United States

Author(s) -

Cossaboom Caitlin M.,

Heffron Connie L.,

Cao Dianjun,

Yugo Danielle M.,

HoukMiles Alice E.,

Lindsay David S.,

Zajac Anne M.,

Bertke Andrea S.,

Elvinger François,

Meng XiangJin

Publication year - 2016

Publication title -

journal of medical virology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 121

eISSN - 1096-9071

pISSN - 0146-6615

DOI - 10.1002/jmv.24497

Subject(s) - virology , hepatitis a virus , virus , hepatitis e virus , hepatitis c virus , environmental health , medicine , biology , genotype , gene , genetics

Hepatitis E virus (HEV) is an important human pathogen with pigs and other species serving as natural animal reservoirs. Ample evidence documents sporadic cases of hepatitis E acquired via consumption of undercooked meat. Chronic hepatitis E cases in immunosuppressed individuals are mostly caused by zoonotic HEV of swine origin. We report here the identification of genotype 3 HEV from non‐liver commercial pork from local grocery stores in southwest Virginia, and association of HEV seropositivity to the consumption of undercooked meat in healthy young adults at a university in the United States. These results raise concerns about foodborne HEV transmission in the United States. J. Med. Virol. 88:1641–1645, 2016 . © 2016 Wiley Periodicals, Inc.

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