Finnish authorities are grappling with an increase in hepatitis E infections, with suspicions pointing towards a specific meat product contaminated with the virus. The surge in cases, totaling 81 reported infections in January and February alone, marks a significant rise compared to the usual annual range of 20 to 60 cases. Laboratory tests conducted by the Finnish Food Authority revealed the presence of hepatitis E in a product manufactured domestically, prompting a swift recall of the affected items.
The implicated meat products, primarily mettwurst and salami, have been linked to numerous cases, with 27 out of 30 patients reporting consumption before falling ill. However, further investigation is underway to ascertain the extent of the outbreak and identify any additional contaminated products. Notably, the median age of affected individuals is 64, with a majority being men.
Genotyping efforts by the National Institute of Health and Welfare (THL) aim to compare the hepatitis E viruses found in patient samples with those detected in the recalled product. The most prevalent genotype, HEV-3f, has raised concerns due to its association with three distinct clusters, despite its previous detection in 2019.
The outbreak in Finland reflects a broader trend across Europe, as highlighted by the European Centre for Disease Prevention and Control (ECDC). Several countries, including Belgium and the Czech Republic, reported an uptick in hepatitis E cases in January 2024. While investigations are ongoing, there is no definitive link established between all reported cases.
In light of these developments, health authorities emphasize precautionary measures to mitigate the risk of hepatitis E transmission. These include thorough cooking of meat, especially pork, and adherence to proper hand hygiene practices, particularly after handling raw meat. Hepatitis E infection can manifest with symptoms such as fatigue, nausea, and jaundice.
Source: Food Safety News
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