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Hepatitis E Virus: A New Foodborne Zoonotic Concern
David Rodríguez-Lázaro1, Marta Hernandez2, Nigel Cook3
1Microbiology Division, Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain.
Hepatitis E virus (HEV) can cause liver damage, with genotypes 1 and 2 posing severe risks to pregnant women. Foodborne transmission, particularly through undercooked meat, is a concern, but its full extent remains unclear.
Area of Science:
- Virology
- Hepatology
- Food Safety
Background:
- Hepatitis E virus (HEV) is an enteric RNA virus with four genotypes linked to human infections.
- Genotypes 1 and 2 are human-specific and prevalent in developing nations, while zoonotic genotypes 3 and 4 are found in animals like pigs in developed countries.
- HEV infection can lead to liver damage, with genotypes 1 and 2 causing severe illness and high mortality in pregnant women.
Purpose of the Study:
- To investigate the prevalence and significance of foodborne transmission of Hepatitis E virus.
- To elucidate the role of different HEV genotypes in human infections and disease severity.
- To highlight the risks associated with consuming raw or undercooked meat products.
Main Methods:
- Literature review of reported foodborne HEV transmission cases.
- Analysis of HEV genotype distribution in human and animal populations.
- Review of clinical manifestations and outcomes of HEV infections.
Main Results:
- Foodborne transmission of HEV is frequently reported, often linked to meat consumption, especially when raw or undercooked.
- Genotypes 1 and 2 are associated with severe outcomes in pregnant women.
- The precise extent of HEV foodborne transmission requires further investigation.
Conclusions:
- Hepatitis E virus poses a significant public health risk through foodborne routes.
- Understanding HEV genotypes and transmission pathways is crucial for prevention and control.
- Further research is needed to fully quantify the impact of foodborne HEV transmission.
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