Tokyo Food Safety Information Center » Good things to know » The microorganisms which cause food poisoning » Viral hepatitis E
Viral hepatitis E
Characteristics
Hepatitis type E is an acute viral hepatitis caused by the hepatitis E virus. This virus multiples in the liver and is discharged through feces, but does not increase in foods.
Which foods can cause viral hepatitis E infection?
Raw water is considered as the major infection route in the regions where hepatitis E viruses commonly exist. In Japan, hepatitis E antibodies have been detected in pigs, wild boars, deer, and so forth. Eating raw or insufficiently heated meat and internal organs from these animals may cause infection.
What are the symptoms of viral hepatitis E infection?
The incubation period for hepatitis E is three to eight weeks (six weeks in average). The symptoms include fever, nausea, stomachache, jaundice, and hepatomegaly (enlarged liver). Expectant mothers in particular should be careful as they are likely to get acute and serious conditions.
What are the key points to preventing viral hepatitis A infection?
- Do not eat pork and wild boar meat including pork liver in raw condition. Heat these products sufficiently so that the central parts are heated as well.
- When cooking these meat products, be cautious not allow the viruses to intrude into your body through a wound.