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The foodborne transmission of Hepatitis E virus to humans

dc.contributor.authorTreagus, S
dc.contributor.authorWright, C
dc.contributor.authorBaker-Austin, C
dc.contributor.authorLongdon, B
dc.contributor.authorLowther, J
dc.date.accessioned2021-01-18T14:13:11Z
dc.date.issued2021-03-18
dc.description.abstractGlobally, Hepatitis E virus (HEV) causes over 20 million cases worldwide. HEV is an emerging and endemic pathogen within economically developed countries, chiefly resulting from infections with genotype 3 (G3) HEV. G3 HEV is known to be a zoonotic pathogen, with a broad host range. The primary source of HEV within more economically developed countries is considered to be pigs, and consumption of pork products is a significant risk factor and known transmission route for the virus to humans. However, other foods have also been implicated in the transmission of HEV to humans. This review consolidates the information available regarding transmission of HEV and looks to identify gaps where further research is required to better understand how HEV is transmitted to humans through food.en_GB
dc.description.sponsorshipCefasen_GB
dc.description.sponsorshipSeedcornen_GB
dc.description.sponsorshipUniversity of Exeteren_GB
dc.description.sponsorshipWellcome Trusten_GB
dc.description.sponsorshipRoyal Societyen_GB
dc.identifier.citationPublished online 18 March 2021en_GB
dc.identifier.doi10.1007/s12560-021-09461-5
dc.identifier.grantnumber109356/Z/15/Zen_GB
dc.identifier.urihttp://hdl.handle.net/10871/124419
dc.language.isoenen_GB
dc.publisherSpringeren_GB
dc.rights© The Author(s) 2021. Open Access. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.
dc.subjectHepatitis E virusen_GB
dc.subjectFoodborneen_GB
dc.subjectZoonoticen_GB
dc.subjectTransmissionen_GB
dc.subjectMeaten_GB
dc.subjectShellfishen_GB
dc.titleThe foodborne transmission of Hepatitis E virus to humansen_GB
dc.typeArticleen_GB
dc.date.available2021-01-18T14:13:11Z
dc.identifier.issn1867-0334
dc.descriptionThis is the final version. Available on open access from Springer via the DOI in this recorden_GB
dc.descriptionData Availability: All data are obtained from publicly available information.
dc.identifier.journalFood and Environmental Virologyen_GB
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_GB
dcterms.dateAccepted2021-01-16
rioxxterms.versionVoRen_GB
rioxxterms.licenseref.startdate2021-01-16
rioxxterms.typeJournal Article/Reviewen_GB
refterms.dateFCD2021-01-18T11:59:20Z
refterms.versionFCDAM
refterms.dateFOA2021-05-06T14:31:05Z
refterms.panelAen_GB


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© The Author(s) 2021. Open Access. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.
Except where otherwise noted, this item's licence is described as © The Author(s) 2021. Open Access. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.