Hepatitis E is a liver infection caused by the hepatitis E virus (HEV). It is spread when someone unknowingly ingests the virus, even in microscopic amounts. In developing countries, people most often get hepatitis E from drinking water contaminated by feces from people who are infected with the virus. In developed countries where hepatitis E is not common, people have gotten sick with hepatitis E after eating raw or undercooked pork, venison, wild boar meat, or shellfish.
Several epidemiological studies have looked at the risk of Hepatitis E in individuals in the pork industry. One study conducted by the CDC found that HEV RNA was detected in 6.3% and HEV IgG in 40% of serum samples from market-weight pigs at 25 slaughterhouses in 10 US states. Another study found that bacon and other cured pork meats have been identified as risk factors for HEV in England.
A study titled “Prevalence of Antibodies to Hepatitis E Virus in Veterinarians Working with Swine and in Normal Blood Donors in the United States and Other Countries” provides evidence that veterinarians working with swine may be at an increased risk of HEV infection compared to the general population. The results showed that swine veterinarians were more likely to be anti-HEV positive than normal blood donors.
Given this information, it may be worthwhile to conduct a survey of swine practitioners to better understand the potential risk of clinical hepatitis associated with working in the pork industry. Such a survey could provide valuable information about the prevalence of clinical signs of hepatitis E among swine practitioners and help inform efforts to reduce the risk of infection.