2023-07-27 22:13:19
Today, July 28, 2023, is World Hepatitis Day. Hepatitis is an inflammation of the liver, often caused by viruses. These hepatitis viruses are very different. They are transmitted in different ways, differ in the course of the disease and the options for prevention. Direct contact between people leads to transmission of the virus. However, depending on the type of virus, humans can also become infected through animals, objects, food or drinking water.
Inflammation of the liver (hepatitis) occurs in people worldwide. Viruses that are transmitted via direct contact between people, their body fluids, food or drinking water are often responsible. Although the infections are often mild, severe courses can occur, especially in people with previously damaged livers or pregnant women.
Humans can become infected with certain types of viruses. Hepatitis A and E viruses can also be transmitted by eating contaminated food. How does food become contaminated with these two types of viruses?
Hepatitis A viruses have their sole reservoir in humans. Poor hygiene during cultivation and harvesting can cause fruit and vegetables to become contaminated. Irrigation water contaminated with wastewater and poor hygiene standards during harvest or distribution are risk factors for food contamination. For example, eating raw oysters, contaminated lettuce, or frozen berries processed into desserts, cakes, or smoothies have been the cause of foodborne outbreaks. Within the framework of official food control, the State Office for Consumer Protection (LAV) regularly examines corresponding samples for hepatitis A using molecular methods. Last year, no hepatitis A virus was detectable in a total of 15 berry samples examined.
While humans are the only known reservoir for hepatitis A viruses, hepatitis E viruses are widespread in animals, particularly domestic pigs and wild pigs. Virus transmission can therefore occur through direct human contact with infected animals, including animal keepers, slaughterers and hunters. On the other hand, virus particles can be ingested via raw or not thoroughly heated meat products obtained from domestic pigs and wild pigs.
Hepatitis E virus multiplies in the liver of pigs. Molecular biological studies by LAV show that last year 2 out of 40 (5%) of the domestic and wild boar livers sent in contained hepatitis E virus RNA, which is the genetic material of the virus. The numbers of pathogens in the affected livers were sometimes very high. Using a method co-developed at LAV, the genetic material of more than 100 million viruses might be detected per gram of infected liver tissue.
Does this pose a risk to consumers, especially from risk groups?
Raw liver is usually heated through before consumption, hepatitis E viruses are killed at a temperature of 72 °C. However, if the liver is only briefly fried and remains raw on the inside, it can be transmitted to humans through consumption. Infectious viruses can still be present in such bloody pieces. Raw pork, like pork liver, should only be eaten well cooked and prepared separately from other foods. Particularly sensitive people (pregnant women, people with liver disease, immunocompromised) should generally avoid raw pork products.
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