Table 2.
Risk exposures for six cases of hepatitis E virus infection.
Risk Factor | Number of Patients |
---|---|
Travel abroad | 0/6 |
Contact with: | |
Domestic animals | 4/6 |
Farm animals | 3/6 |
Boar or deer | 0/6 |
Consumption of pork products: | |
Cured ham | 6/6 |
Bacon | 6/6 |
Dry-cured sausage | 6/6 |
Garlic sausage | 5/6 |
Sausage | 5/6 |
Pork roast | 5/6 |
Boiled ham | 4/6 |
Liver pâté | 4/6 |
Black pudding | 1/6 |
Raw pork liver products | 0/6 |
Consumption of shellfish | 2/6 |
Consumption of water from public network | 6/6 |