Table 4. Bivariate Analysis of a Selection of Behavioral Factors and Seroprevalence of Infection With HEV in Butchers.

Characteristic	No. of subjects tested	Prevalence of HEV infection		P value
		No.	%
Raising farm animals
Yes	72	18	25.0	0.003
No	29	0	0.0
Traveled abroad
Yes	33	9	27.3	0.06
No	66	8	12.1
National trips
Yes	58	15	25.9	0.006
No	41	2	4.9
Goat meat consumption
Yes	35	9	25.7	0.11
No	62	8	12.9
Sheep meat consumption
Yes	74	10	13.5	0.13
No	26	7	26.9
Venison consumption
Yes	30	8	26.7	0.10
No	68	9	13.2
Skunk meat consumption
Yes	1	1	100.0	0.17
No	100	17	17.0
Ostrich meat consumption
Yes	7	3	42.9	0.10
No	94	15	16.0
Degree of meat cooking
Raw	1	0	0.0	0.42
Undercooked	9	3	33.3
Well done	78	13	16.7
Sausages consumption
Yes	96	15	15.6	0.13
No	4	2	50.0
Ham consumption
Yes	95	15	15.8	0.07
No	3	2	66.7
Unwashed raw vegetables
Yes	40	8	20.0	0.43
No	57	8	14.0
Unwashed raw fruits
Yes	64	13	20.3	0.31
No	33	4	12.1
Untreated water
Yes	69	11	15.9	0.57
No	29	6	20.7
Frequency of eating out of home
Never	9	2	22.2	0.55
1 to 10 times a year	37	8	21.6
> 10 times a year	52	7	13.5

HEV: hepatitis E virus.