Detection of hepatitis E virus RNA in processed pork products: a one-year prevalence study in Spain

Hepatitis E virus (HEV) is an emerging zoonotic pathogen of global public health concern. The consumption of raw or undercooked pork products has been identified as a key route of transmission. In this study, the prevalence of HEV RNA was evaluated in commercially available processed pork products in Spain. A total of 280 samples were collected from retail stores and analyzed using a validated RT-qPCR. HEV RNA was detected in 5 samples, corresponding to an overall prevalence of 1.8% (95% CI: 0.6%-4.1%). All positive samples were identified in the first sampling quarter, with a significantly higher prevalence (8.9%, p = 0.001), while no detections were observed in subsequent quarters. No statistically significant associations were found between HEV detection and the presence of preservatives or product type. Among positive samples, viral loads were low, with a median of 12.8 copies/g and Ct values indicative of low-level contamination. HEV RNA was detected in several product categories, including chorizo, fuet, salchichón, and other processed meats. Overall, the results indicate that HEV RNA was detected at low prevalence and low viral loads in processed pork products, suggesting low-level molecular contamination. Although infectivity was not assessed, these findings remain relevant for molecular surveillance and may indicate a potential route of exposure through pork products.