The Foodborne Transmission of Hepatitis E Virus to Humans

被引：0
|
作者：
Samantha Treagus
Conal Wright
Craig Baker-Austin
Ben Longdon
James Lowther
机构：
[1] University of Exeter,Biosciences, College of Life and Environmental Sciences
[2] Penryn Campus,undefined
[3] Seacorp Technologies Limited,undefined
[4] Centre for Environment Fisheries and Aquaculture Science,undefined
来源：
Food and Environmental Virology | 2021年 / 13卷
关键词：
Hepatitis E virus; Foodborne; Zoonotic; Transmission; Meat; Shellfish;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Globally, Hepatitis E virus (HEV) causes over 20 million cases worldwide. HEV is an emerging and endemic pathogen within economically developed countries, chiefly resulting from infections with genotype 3 (G3) HEV. G3 HEV is known to be a zoonotic pathogen, with a broad host range. The primary source of HEV within more economically developed countries is considered to be pigs, and consumption of pork products is a significant risk factor and known transmission route for the virus to humans. However, other foods have also been implicated in the transmission of HEV to humans. This review consolidates the information available regarding transmission of HEV and looks to identify gaps where further research is required to better understand how HEV is transmitted to humans through food.
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页码：127 / 145
页数：18
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