Table 1. Surfaces sampled to investigate hepatitis E virus in the pork food chain, United Kingdom, 2009–2010*.
| Slaughterhouse | Processing/cutting plant | Point of sale |
|---|---|---|
| Surface swab | ||
| Bar under operator inspecting livers | Bench on which meat is sold | Chopping board |
| Floor under carcasses in clean area | Box in which cuts are collected | Slicer |
| Floor under which livers are hung | Door handle | Cold-room door handle |
| Boxes in which livers are collected before freezing and sale | Hook | Sausage maker |
| Knife used immediately after scraping | General purpose knife | General purpose knife |
| Knife used on livers | Point | NT |
| Saw | Toilet | |
| Scale | Sink | |
| Swab, handlers’ skin | ||
| Hand 1 | Hand 1 | Hand 1 |
| Hand 2 | Hand 2 | Hand 2 |
| Hand 3 | NT | NT |
| Hand 4 | NT | NT |
*NT, sample not taken.