Hepatitis E anyone?

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Hepatitis E anyone?

Postby wheels » Tue Nov 11, 2014 11:49 pm

http://www.bbc.co.uk/news/health-30006977

Serious worry, or press scaremongering?

Phil
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Re: Hepatitis E anyone?

Postby Snags » Wed Nov 12, 2014 7:29 am

Ive seen plenty of tv shows showing old Spanish/Italian ladies and the tv chef try the raw blood before they make their blood sausage.
Is it a UK pig thing ?
and
why the sudden rise in the last few years has cooking practice or breeding practice changed ?
yet to take the plunge still researching
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Re: Hepatitis E anyone?

Postby GUS » Wed Nov 12, 2014 9:56 am

I do despair for the stupidity of the average Brit, brought up for the past 25 years on so much processed food (mum's gone to Iceland) ...just bake the bloody things, don't think i've fried a banger in 25 years, when you have had an aga for so many years you just shove everything in & get on with life.

(yes I know a sausage is in essence processed but you know what I mean).

SO an expensive government issued card is now on the horizon to present at supermarkets / butchers et al that says you are allowed to buy a raw chicken seeing as you've passed the official test, ..not online btw) :roll:

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Re: Hepatitis E anyone?

Postby yotmon » Wed Nov 12, 2014 11:14 am

Snags wrote:
Is it a UK pig thing ?
and why the sudden rise in the last few years has cooking practice or breeding practice changed ?


"This virus is taking off within the pig herds from which this country sources its processed pig meat in sausages and pork pies," he said.


Hard to say, but the above quote from the article is cleverly worded and doesn't mention the 'source', educated guess would probably be Eastern Europe who supply a lot of cheap pork.
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Re: Hepatitis E anyone?

Postby yotmon » Wed Nov 12, 2014 11:18 am

And if you chip a tooth on some tough crackling you might stay clear of your local dentist....

http://www.telegraph.co.uk/health/11224 ... alled.html

But to be fair, it's been announced on the news this morning that he doesn't have HIV - just been a bit 'sloppy' cleaning his equipment......
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Re: Hepatitis E anyone?

Postby vagreys » Wed Nov 12, 2014 5:10 pm

wheels wrote:...Serious worry, or press scaremongering?

Phil

Try government fear-mongering? There's too little information about the study to draw any opinions, other than that the sample was very small and we know nothing about it. To draw conclusions and government advisories off of such a small sample seems questionable, to me.

Things we know about HEV:
- the mortality rate is !% or less among all symptomatic patients, according to the CDC.
- depending on the region, anywhere from 2-15 times as many patients with HEV have no symptoms.
- reported cases in the US are MUCH lower than in the UK, on a per capita basis.
- a high percentage of the US population has antibodies for HEV, suggesting that it is very common, and the vast majority of us who eat sausage are still here.

Scientists caution that the actual risk in the UK is more like 1% of sausages, not 10% as concluded by a very small study. Since not everyone exposed to the risky sausage contracts the virus, the actual risk is less than 1%. Of that less than 1%, somewhere between 1.6% and 50% will be symptomatic, and of that very small number, less than 1% of those who are symptomatic are at risk of a fatal case. It should also be noted that there is a risk of infection from fresh fruits and vegetables in the UK, that have been sprayed with infected water, so there is a risk of HEV from water, too. So, some of the reported cases are not from pork, suggesting that the risk from pork is even lower than reported.

So, gosh, HEV can be contracted from meat, fruits, vegetables and drinking water, and we should make sure our pork is properly cooked. IMHO, the risk is extremely low, and we should not incinerate our sausages, just in case.
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