Table 3 Prevalence of HEV-positive marketed pork products reported in nine studies
References | Country | No. of samples | Prevalence of RNA-positive pork products (%) |
|---|---|---|---|
Yazaki et al. [75] | Japan | 363 | 1.9% of livers sold in local grocery stores |
Feagins et al. [76] | USA | 127 | 11% of livers sold in local grocery stores |
Colson et al. [7] | France | 12 | 58% of marketed figatelli |
Wenzel et al. [77] | Germany | 200 | 4% of livers sold in butcher’s shops and grocery stores |
Berto et al. [67] | UK | 63 | 10% of marketed sausages |
Di Bartolo et al. [68] | Spain | 93 | 6% of marketed sausages |
Czech Republic | 92 | 0% of sausages | |
Italy | 128 | 0% of sausages | |
Pavio et al. [58] | France | 394 | 30% of figatelli, 29% of liver sausages, 25% of quenelles, 3% of dried salted livers |
Heldt et al. [78] | Brazil | 50 | 36% of marketed pâté and blood sausages |
Mykytczuk et al. [74] | Canada | 111 | 47% of pork pâté, 0% of raw pork sausages |