Table 1.

Summary of HEV detection in Canadian retail pork products sampled in this study, including the total number of sampled foods, confirmed positives, as well as the HEV RNA concentration demonstrated as genome copies per gram (gc/g)

Food type	Total no. samples	No. HEV-positive samples	Average recovery rate (%)	Range of recovery rates (%)	HEV RNA concentration (gc/g)
Pork pâté	76	36	3.34 (FCV)	0.5–13.5	3.7–500
Raw sausages (pork)	35	0	2.63 (FCV)	0.3–9.0	N/A
Pork livers	19	2	5.45 (FCV) 5.63 (HAV)	1.0–12.3 4.4–7.9	20–40

FCV feline calicivirus, HAV hepatitis A, SD standard deviation, N/A not applicable