Table 2. Prevalence of PAdV, HEV, and HAdV in the pork food chain, 2009–2010*.
| Point in chain | Sample type | No. PAdV positive/ no. collected (%) | No. HEV positive/ no. collected (%) | No. HAdV positive/ no. collected |
|---|---|---|---|---|
| Slaughterhouse | Feces | 39/40 (98) | 5/40 (13) | NT |
| Liver | 6/40 (15) | 1/40 (3) | NT | |
| Surface swab | 4/10 (40) | 1/10 (10) | 0/10 | |
| Processing plant | Muscle | 0/40 | 0/40 | NT |
| Surface swab | 0/10 | 1/10 (10) | 0/10 | |
| Point of sale | Sausage | 0/63 | 6/63 (10) | NT |
| Surface swab | 1/8 (13) | 2/8 (25) | 0/8 |
*PAdV, porcine adenovirus; HEV, hepatitis E virus; HAdV, human adenovirus; NT, sample not taken.