Hepatitis warning over barbecue pork
SOARING numbers of Scots are being infected with hepatitis E, with barbecued pork being blamed as a possible cause.
Public health officials say 6 per cent of us have been exposed to the virus, with cases rising almost 16-fold in the past five years.
Hepatitis E can spread from pigs to humans through undercooked meat.
It can cause a short-lived infection that usually gets better by itself, but in some cases can be serious. Symptoms range from tiredness and nausea to liver failure.
The report by the Scottish National Blood Transfusion Service and Health Protection Scotland warns of a ‘significant and recent increase’ in hepatitis E infection, particularly in younger adults.
Pork products imported from Europe could be contaminated with the virus, the officials said.
Their study, which looked at Scots in different cities, found 6 per cent had antibodies in their blood showing they had been exposed to the virus, a rate that rose to more than 10 per cent among 25 to 34-year-olds in Edinburgh.
A decade ago, the overall rate of hepatitis E in Scotland was 4.7 per cent. The research also found confirmed cases of hepatitis E rose from only 13 in 2011 to 206 in 2016.
In some parts of Europe, such as South-West France, more than half the population has been exposed to the virus, thought to be due to eating local delicacies such as raw pork liver sausage.
In Scotland, hepatitis E has also been linked to shellfish – although the strain of the virus found in the new study was ‘largely’ the same as that known to infect continental pigs. But it has also been discovered that British pigs have been exposed to the virus.
Professor Marc Turner, medical director of the Scottish National Blood Transfusion Service, said: ‘Years ago, hepatitis E was quite unusual in Scotland, but the number of cases has increased quite significantly, due to the rising incidence of infection and increased testing.
‘Infection has most likely come from undercooked sausages and other pork products, but you can kill the infection if you cook pork properly.
‘We are concerned about the
‘Cases increased significantly’
incidence of infection and now screen all blood donors for hepatitis E. Around 70 per cent who are infected don’t have symptoms, but a proportion will have an acute infection and a small number of people can have complications, which is why we moved to protect the blood supply.’
He added: ‘People need to be mindful and cook their pork products thoroughly.’
The study, published in the journal Eurosurveillance, concluded: ‘The sources and routes of infection in Scotland are unknown and require further investigation.’
Dr Jacqui McElhiney, head of food protection science and surveillance at Food Standards Scotland, said: ‘Consumers should follow our advice that pork, pork products and offal are thoroughly cooked until the meat is no longer pink and the juices run clear.
‘A food thermometer can be used to check that the temperature at the thickest part of the meat is at least 75C.
‘We are working in partnership with other public health bodies to understand the sources of hepatitis E infection and to develop strategies which we hope will lead to a reduction in cases in the Scottish population.’