How To Prevent And Manage Hepatitis E

Avoid Undercooked Pork And Raw Shellfish

Numerous reports have linked hepatitis E infection in humans with eating raw or undercooked pork and raw shellfish. In a 2011 research study conducted by the European Food Safety Authority (EFSA), it was reported liver pate, pork pies, undercooked or raw pork, shellfish, and homemade sausages were the main risk factors for hepatitis E. A 2017 report by the EFSA indicates about ten percent of pigs carry the hepatitis E virus at the time of slaughter. The best way to avoid the infectious virus is to avoid undercooked pork and raw shellfish. A few studies have looked at how cooking can help to kill the hepatitis E virus, but results differ. However, it is highly accepted that cooking pork at temperatures above seven hundred degrees Celsius for at least twenty minutes can help kill the virus completely.

The main factors that play a crucial role during cooking include temperature, time, and the number of infectious particles in the food. It’s recommended to cook shellfish and pork and its products thoroughly to protect against hepatitis E. When grilling pork or frying sausages, ensure they attain a deep brown color and become firm. Relying on visual cues alone might not help in determining whether the food is thoroughly cooked. Using special kitchen thermometers can help in monitoring temperatures needed to kill the virus.

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