Introduction
Foodborne cases of Hepatitis E have been commonly linked to the consumption of undercooked pig liver, a popular ingredient in many local dishes. While some people prefer pig liver slightly undercooked for its texture, the safety of consuming it in this manner raises critical questions.
What is the Hepatitis E Virus?
Hepatitis E virus (HEV) is a virus that causes inflammation of the liver. HEV can spread through two primary pathways: contaminated water from the stools of infected individuals and contaminated food. In recent years, there has been increasing concern about the spread of HEV, particularly following the consumption of raw or undercooked pork, pig liver, offal, venison, and wild boar meat. Pigs and wild boars are common reservoirs for HEV; these animals can carry the virus without showing symptoms. Consumers who eat undercooked contaminated meat risk falling ill and spreading the virus.
Lovers of undercooked pig liver may find themselves at a higher risk for Hepatitis E infection. Many individuals with Hepatitis E, particularly young children, may remain asymptomatic. However, symptomatic Hepatitis E is most prevalent among young adults aged 15-40 years. Symptoms include fatigue, abdominal pain, loss of appetite, nausea, jaundice, joint pain, dark urine, vomiting, and low-grade fever. While most individuals infected with HEV recover without long-term liver issues, certain groups, such as immunocompromised patients, pregnant women in their second or third trimester, and those with chronic liver disease, face an elevated risk of severe complications, including acute liver failure and fetal loss.
How Can Consumers Protect Themselves?
Consumers play a crucial role in safeguarding their health against foodborne-associated Hepatitis E infections. Since it’s challenging to determine if meat, particularly pig liver, is contaminated with HEV, here are proactive steps you can take to reduce your risk:
- Purchase Meat from Approved Sources: Buy meat from SFA-approved businesses (importers, retailers) to ensure quality and safety.
- Avoid Undercooked Meat: Steer clear of raw or undercooked meat dishes, especially if you have a weakened immune system.
- Store Raw Foods Properly: Use containers with lids to store raw food and prevent juices from dripping onto other raw or ready-to-eat foods in the refrigerator.
- Cook Thoroughly: Ensure pork, particularly pig liver, is cooked thoroughly until it reaches an internal temperature of 71°C or until no pink meat is visible.
- Prevent Cross-Contamination: Use separate chopsticks and utensils for handling raw and cooked foods, particularly during hot pot meals.
- Practice Good Hygiene: Wash your hands with soap after handling raw meat to minimize contamination risk.
- Clean Appliances and Utensils: Thoroughly clean food appliances and utensils that have come into contact with raw meat.
Engaging in food safety training can equip both consumers and food handlers with the knowledge necessary to implement these safety practices effectively, ensuring better protection against foodborne illnesses like Hepatitis E.