Control of Raw Pork Liver Sausage Production Can Reduce the Prevalence of HEV Infection

After an acute hepatitis E (HEV) outbreak in Southern Switzerland, in January 2017 the local public health authorities started an active program of food chain control and public education. In this retrospective study, we analysed all laboratory-confirmed acute cases of HEV infection diagnosed betwee...
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Autor*in:	Paolo Ripellino [verfasserIn] Enea Pianezzi [verfasserIn] Gladys Martinetti [verfasserIn] Cinzia Zehnder [verfasserIn] Barbara Mathis [verfasserIn] Petra Giannini [verfasserIn] Nicola Forrer [verfasserIn] Giorgio Merlani [verfasserIn] Harry R. Dalton [verfasserIn] Orlando Petrini [verfasserIn] Florian Bihl [verfasserIn] Stefano Fontana [verfasserIn] Claudio Gobbi [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	hepatitis E epidemiology food chain control public health one health sausage

Übergeordnetes Werk:	In: Pathogens - MDPI AG, 2012, 10(2021), 2, p 107
Übergeordnetes Werk:	volume:10 ; year:2021 ; number:2, p 107

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/pathogens10020107

Katalog-ID:	DOAJ086724320

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spelling	10.3390/pathogens10020107 doi (DE-627)DOAJ086724320 (DE-599)DOAJ0251957c86ad4cb8a6fddc7b45d2a9f7 DE-627 ger DE-627 rakwb eng Paolo Ripellino verfasserin aut Control of Raw Pork Liver Sausage Production Can Reduce the Prevalence of HEV Infection 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier After an acute hepatitis E (HEV) outbreak in Southern Switzerland, in January 2017 the local public health authorities started an active program of food chain control and public education. In this retrospective study, we analysed all laboratory-confirmed acute cases of HEV infection diagnosed between 2014 and 2020. In the period before the public health intervention, the number of cases increased steadily from 2014 (4 of 40 tests, 10%) reaching a peak in the last quarter of 2016 (42 of 285 tests, 14.7 %). Afterwards, the number of positive cases decreased steadily, reaching its lowest value (0.3%) in the second quarter of 2019. There was a statistically significant difference between the frequency of positive cases and period of testing, i.e., before and after the introduction of the public health interventions. Our study shows that active public health measures to control sausages containing raw pork liver can reduce the prevalence of HEV infection. hepatitis E epidemiology food chain control public health one health sausage Medicine R Enea Pianezzi verfasserin aut Gladys Martinetti verfasserin aut Cinzia Zehnder verfasserin aut Barbara Mathis verfasserin aut Petra Giannini verfasserin aut Nicola Forrer verfasserin aut Giorgio Merlani verfasserin aut Harry R. Dalton verfasserin aut Orlando Petrini verfasserin aut Florian Bihl verfasserin aut Stefano Fontana verfasserin aut Claudio Gobbi verfasserin aut In Pathogens MDPI AG, 2012 10(2021), 2, p 107 (DE-627)732627885 (DE-600)2695572-6 20760817 nnns volume:10 year:2021 number:2, p 107 https://doi.org/10.3390/pathogens10020107 kostenfrei https://doaj.org/article/0251957c86ad4cb8a6fddc7b45d2a9f7 kostenfrei https://www.mdpi.com/2076-0817/10/2/107 kostenfrei https://doaj.org/toc/2076-0817 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 10 2021 2, p 107
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allfieldsGer	10.3390/pathogens10020107 doi (DE-627)DOAJ086724320 (DE-599)DOAJ0251957c86ad4cb8a6fddc7b45d2a9f7 DE-627 ger DE-627 rakwb eng Paolo Ripellino verfasserin aut Control of Raw Pork Liver Sausage Production Can Reduce the Prevalence of HEV Infection 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier After an acute hepatitis E (HEV) outbreak in Southern Switzerland, in January 2017 the local public health authorities started an active program of food chain control and public education. In this retrospective study, we analysed all laboratory-confirmed acute cases of HEV infection diagnosed between 2014 and 2020. In the period before the public health intervention, the number of cases increased steadily from 2014 (4 of 40 tests, 10%) reaching a peak in the last quarter of 2016 (42 of 285 tests, 14.7 %). Afterwards, the number of positive cases decreased steadily, reaching its lowest value (0.3%) in the second quarter of 2019. There was a statistically significant difference between the frequency of positive cases and period of testing, i.e., before and after the introduction of the public health interventions. Our study shows that active public health measures to control sausages containing raw pork liver can reduce the prevalence of HEV infection. hepatitis E epidemiology food chain control public health one health sausage Medicine R Enea Pianezzi verfasserin aut Gladys Martinetti verfasserin aut Cinzia Zehnder verfasserin aut Barbara Mathis verfasserin aut Petra Giannini verfasserin aut Nicola Forrer verfasserin aut Giorgio Merlani verfasserin aut Harry R. Dalton verfasserin aut Orlando Petrini verfasserin aut Florian Bihl verfasserin aut Stefano Fontana verfasserin aut Claudio Gobbi verfasserin aut In Pathogens MDPI AG, 2012 10(2021), 2, p 107 (DE-627)732627885 (DE-600)2695572-6 20760817 nnns volume:10 year:2021 number:2, p 107 https://doi.org/10.3390/pathogens10020107 kostenfrei https://doaj.org/article/0251957c86ad4cb8a6fddc7b45d2a9f7 kostenfrei https://www.mdpi.com/2076-0817/10/2/107 kostenfrei https://doaj.org/toc/2076-0817 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 10 2021 2, p 107
allfieldsSound	10.3390/pathogens10020107 doi (DE-627)DOAJ086724320 (DE-599)DOAJ0251957c86ad4cb8a6fddc7b45d2a9f7 DE-627 ger DE-627 rakwb eng Paolo Ripellino verfasserin aut Control of Raw Pork Liver Sausage Production Can Reduce the Prevalence of HEV Infection 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier After an acute hepatitis E (HEV) outbreak in Southern Switzerland, in January 2017 the local public health authorities started an active program of food chain control and public education. In this retrospective study, we analysed all laboratory-confirmed acute cases of HEV infection diagnosed between 2014 and 2020. In the period before the public health intervention, the number of cases increased steadily from 2014 (4 of 40 tests, 10%) reaching a peak in the last quarter of 2016 (42 of 285 tests, 14.7 %). Afterwards, the number of positive cases decreased steadily, reaching its lowest value (0.3%) in the second quarter of 2019. There was a statistically significant difference between the frequency of positive cases and period of testing, i.e., before and after the introduction of the public health interventions. Our study shows that active public health measures to control sausages containing raw pork liver can reduce the prevalence of HEV infection. hepatitis E epidemiology food chain control public health one health sausage Medicine R Enea Pianezzi verfasserin aut Gladys Martinetti verfasserin aut Cinzia Zehnder verfasserin aut Barbara Mathis verfasserin aut Petra Giannini verfasserin aut Nicola Forrer verfasserin aut Giorgio Merlani verfasserin aut Harry R. Dalton verfasserin aut Orlando Petrini verfasserin aut Florian Bihl verfasserin aut Stefano Fontana verfasserin aut Claudio Gobbi verfasserin aut In Pathogens MDPI AG, 2012 10(2021), 2, p 107 (DE-627)732627885 (DE-600)2695572-6 20760817 nnns volume:10 year:2021 number:2, p 107 https://doi.org/10.3390/pathogens10020107 kostenfrei https://doaj.org/article/0251957c86ad4cb8a6fddc7b45d2a9f7 kostenfrei https://www.mdpi.com/2076-0817/10/2/107 kostenfrei https://doaj.org/toc/2076-0817 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 10 2021 2, p 107
language	English
source	In Pathogens 10(2021), 2, p 107 volume:10 year:2021 number:2, p 107
sourceStr	In Pathogens 10(2021), 2, p 107 volume:10 year:2021 number:2, p 107
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topic_facet	hepatitis E epidemiology food chain control public health one health sausage Medicine R
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authorswithroles_txt_mv	Paolo Ripellino @@aut@@ Enea Pianezzi @@aut@@ Gladys Martinetti @@aut@@ Cinzia Zehnder @@aut@@ Barbara Mathis @@aut@@ Petra Giannini @@aut@@ Nicola Forrer @@aut@@ Giorgio Merlani @@aut@@ Harry R. Dalton @@aut@@ Orlando Petrini @@aut@@ Florian Bihl @@aut@@ Stefano Fontana @@aut@@ Claudio Gobbi @@aut@@
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author	Paolo Ripellino
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topic_title	Control of Raw Pork Liver Sausage Production Can Reduce the Prevalence of HEV Infection hepatitis E epidemiology food chain control public health one health sausage
topic	misc hepatitis E misc epidemiology misc food chain control misc public health misc one health misc sausage misc Medicine misc R
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title	Control of Raw Pork Liver Sausage Production Can Reduce the Prevalence of HEV Infection
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title_sort	control of raw pork liver sausage production can reduce the prevalence of hev infection
title_auth	Control of Raw Pork Liver Sausage Production Can Reduce the Prevalence of HEV Infection
abstract	After an acute hepatitis E (HEV) outbreak in Southern Switzerland, in January 2017 the local public health authorities started an active program of food chain control and public education. In this retrospective study, we analysed all laboratory-confirmed acute cases of HEV infection diagnosed between 2014 and 2020. In the period before the public health intervention, the number of cases increased steadily from 2014 (4 of 40 tests, 10%) reaching a peak in the last quarter of 2016 (42 of 285 tests, 14.7 %). Afterwards, the number of positive cases decreased steadily, reaching its lowest value (0.3%) in the second quarter of 2019. There was a statistically significant difference between the frequency of positive cases and period of testing, i.e., before and after the introduction of the public health interventions. Our study shows that active public health measures to control sausages containing raw pork liver can reduce the prevalence of HEV infection.
abstractGer	After an acute hepatitis E (HEV) outbreak in Southern Switzerland, in January 2017 the local public health authorities started an active program of food chain control and public education. In this retrospective study, we analysed all laboratory-confirmed acute cases of HEV infection diagnosed between 2014 and 2020. In the period before the public health intervention, the number of cases increased steadily from 2014 (4 of 40 tests, 10%) reaching a peak in the last quarter of 2016 (42 of 285 tests, 14.7 %). Afterwards, the number of positive cases decreased steadily, reaching its lowest value (0.3%) in the second quarter of 2019. There was a statistically significant difference between the frequency of positive cases and period of testing, i.e., before and after the introduction of the public health interventions. Our study shows that active public health measures to control sausages containing raw pork liver can reduce the prevalence of HEV infection.
abstract_unstemmed	After an acute hepatitis E (HEV) outbreak in Southern Switzerland, in January 2017 the local public health authorities started an active program of food chain control and public education. In this retrospective study, we analysed all laboratory-confirmed acute cases of HEV infection diagnosed between 2014 and 2020. In the period before the public health intervention, the number of cases increased steadily from 2014 (4 of 40 tests, 10%) reaching a peak in the last quarter of 2016 (42 of 285 tests, 14.7 %). Afterwards, the number of positive cases decreased steadily, reaching its lowest value (0.3%) in the second quarter of 2019. There was a statistically significant difference between the frequency of positive cases and period of testing, i.e., before and after the introduction of the public health interventions. Our study shows that active public health measures to control sausages containing raw pork liver can reduce the prevalence of HEV infection.
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container_issue	2, p 107
title_short	Control of Raw Pork Liver Sausage Production Can Reduce the Prevalence of HEV Infection
url	https://doi.org/10.3390/pathogens10020107 https://doaj.org/article/0251957c86ad4cb8a6fddc7b45d2a9f7 https://www.mdpi.com/2076-0817/10/2/107 https://doaj.org/toc/2076-0817
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author2	Enea Pianezzi Gladys Martinetti Cinzia Zehnder Barbara Mathis Petra Giannini Nicola Forrer Giorgio Merlani Harry R. Dalton Orlando Petrini Florian Bihl Stefano Fontana Claudio Gobbi
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Control of Raw Pork Liver Sausage Production Can Reduce the Prevalence of HEV Infection

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