Brazil |
63.6% of 357 pigs (Vitral et al. 2005) |
1.7% of 118 slaughterhouse livers (Gardinali et al. 2012) |
Canada |
59.4% of 998 pigs (Yoo et al. 2001) |
8.8% of 283 livers, 1.0% of 599 pork chops (Wilhelm et al. 2014) |
47.0% of 76 pork pâtés and 10.5% of 19 retail raw pork livers (Mykytczuk et al. 2017) |
France |
31.0% of 6565 pigs (Rose et al. 2011); 60% of 1034 pigs (Feurer et al. 2018) |
4.0% of 3715 slaughterhouse livers (Rose et al. 2011) |
2.8% of 1034 slaughterhouse livers (Feurer et al. 2018) |
30.0% of 140 figatelli and fitone, 29.0% of 169 liver sausages, 25.0% of 55 quenelles or quenelle paste, 3.0% of 30 dried salted livers (Pavio et al. 2014) |
58.3% of 12 raw liver sausage (Colson et al. 2010) |
Germany |
49.8% of 1072 pigs (Baechlein et al. 2010) |
4.0% of 200 retail livers (Wenzel et al. 2011) |
20.0% of 70 raw sausages and 22.0% of 50 liver sausages (Szabo et al. 2015) |
Italy |
45.1% of 2700 pigs (Mughini-Gras et al. 2017) |
20.8% of 48 slaughterhouse livers (Di Bartolo et al. 2011) |
6.0% of 33 slaughterhouse livers (Di Bartolo et al. 2012) |
13.3% of 15 fresh liver sausages, 7.1% of 14 dried liver sausages (Di Bartolo et al. 2015) |
Japan |
57.9% of 2500 pigs (Takahashi et al. 2003) |
1.9% of 363 retail livers (Yazaki et al. 2003) |
Netherlands |
89.0% of 417 organic pigs, 72% of 265 conventionally farmed pigs, 76% of 164 free range pigs (Rutjes et al. 2014) |
6.5% of 62 commercial pork livers (Bouwknegt et al. 2007) |
12.7% of 79 livers, 70.7% of 99 liver sausages, 68.9% of 90 liver pâté samples (Boxman et al. 2019) |
Spain |
20.4% of 1441 pigs (de Oya et al. 2011) |
6.0% of 93 sausages, 3.0% of 39 slaughterhouse livers (Di Bartolo et al. 2012) |
Switzerland |
62.3% of 1001 pigs in 2006, 53.8% of 999 pigs in 2011 (Burri et al. 2014) |
1.3% of 160 slaughterhouse livers (Müller et al. 2017) |
11.8% of 102 raw liver sausages (Giannini et al. 2017) |
11.7% of 90 pork liver and raw meat sausages (Moor et al. 2018) |
UK |
92.8% of 629 pigs, with 20.5% viraemic at slaughter (Grierson et al. 2015) |
10.0% of 63 sausages, 3.0% of 40 slaughterhouse livers (Berto et al. 2012) |
USA |
21.9% of 182 pigs (Owolodun et al. 2013) |
11.0% of 127 retail liver (Feagins et al. 2007) |