Every tenth sausage contains hepatitis E virus

According to experts from the UK, every 10th sausage in this country can contain deadly dangerous virus hepatitis E. Every 50th infected will die because of this disease, and mortality among pregnant women is 20%.

Hepatitis E

Department for Environment, Food and Rural Affairs of Great Britain has published a report which says that up to 10% of the samples of sausages taken for analysis in the laboratory, the virus contained Hepatitis E . This is a rare kind of hepatitis in recent years began to meet more and more often. According to scientists, the number of Britons have picked up from contaminated pork this potentially deadly virus that causes liver damage, is constantly growing.

In 2012, it was already diagnosed 657 new cases Hepatitis E , Which is 40% more than in 2011. As a rule, this kind of disease causes only mild symptoms, such as temperature and muscle pain that ends by itself in about a month. But for older people, cancer victims, liverworts and pregnant women, the virus can be deadly.

For the destruction of the virus of hepatitis E in this popular product sausages should be cooked at a temperature of 70 ° C for at least 20 minutes at a time, but the majority of Britons are not preparing dogs for so long. Meanwhile, tests have shown that at 60 ° C the virus can easily survive for an hour. Scientists from the UK, conducted a study of samples of processed meat is considered to have received enough evidence in favor of the version that hepatitis E is a food infection. (READ MORE)

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