Hepatitis is not as widespread as other food-borne illnesses, although over the past 10 years, more than 21,000 cases have been reported throughout the European Union and are a cause of growing concern.
If the number as mentioned is not among the highest, the incidence with which this disease manifests is growing exponentially. According to a statement from the presidency of the EFSA working group on hepatitis E, Rosina Girones, the numbers have increased by about 10 times in the last few years.
But how can this infection be taken?
If it was once believed that the main cause was to be attributed to the intake of contaminated water taken while traveling outside the European Community, today it has shifted its attention to food. In fact, it has been discovered that the main carriers of the virus are animals such as wild boars and pigs and the danger affects these types of meat especially if eaten raw or slightly cooked.
Key Facts About Hepatitis E
- Hepatitis E is a hepatic disease caused by hepatitis E virus (HEV).
- Most subjects who contract hepatitis E are asymptomatic or have mild symptoms. However, in some cases, especially in those who already have liver damage or in immune-depressed patients, it can lead to hepatic failure, which may prove fatal.