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20.09.2021 - Foods

Detection of Hepatitis E in liver sausage

In a random testing of various liver sausage types conducted by the Robert Koch Institute (RKI), the Hepatitis E virus was detected in 70% of the samples. However, with the currently used methods, it cannot be determined if the Hepatitis E virus in the food is still infectious.

The Hepatitis E virus enters the products through infected raw materials, with the highest virus concentration in the liver. An infection with the Hepatitis E virus can lead to acute liver inflammation. Symptoms include fever, upper abdominal pain, and jaundice. In most cases, recovery occurs within days or weeks.

According to the current assessment by the Federal Institute for Risk Assessment (BfR), liver sausages available in Germany are usually produced in such a way that the Hepatitis E virus is inactivated. This is the case according to information from the RKI by heating to over 71°C for at least 20 minutes.

A compact summary with causes for a Hepatitis E infection can be found here.

Further information can also be found on the websites of the BfR and RKI.

In our Tentamus laboratories, we regularly conduct testing for Hepatitis E viruses. We provide fast and reliable results.

Our customer advisors are happy to assist you with any questions.

Source: rbb Consumer Magazine, dated 31.08.21