Thursday, 25 June 2026
The Food Safety Authority of Ireland (FSAI) has today published a report by its Scientific Committee on hepatitis E virus in pigs and pigmeat in Ireland. The report is a scientific review examining the occurrence, transmission, and potential mitigation strategies for the public health aspects of the hepatitis E virus within Ireland’s pig farms and pigmeat production. The Scientific Committee report, supported by a working group of national scientific experts in human and animal virology, consolidates national and international research findings to inform existing evidence of the risk to human health posed by the hepatitis E virus through pig farming and pigmeat consumption in Europe and globally.
Hepatitis E is a virus that infects the liver of humans and other animals including pigs, causing an inflammatory condition known as hepatitis. It is considered the most common type of acute viral hepatitis recorded in people worldwide, with a low number of human cases detected in the EU. Infection may be spread from person to person without animal involvement and is endemic in people in many countries, although not in Ireland or most EU countries. Human infection can also arise through exposure to the virus from infected animals including through consumption of undercooked pigmeat or offal, particularly liver.
Mr Greg Dempsey, CEO, FSAI said that the report calls for increased awareness among food producers, processors, and consumers, as well as targeted communication strategies to promote the safe production, preparation, and handling of pigmeat.
“Hepatitis E virus genes have been identified in pigmeat products in several countries, including Ireland. Our Scientific Committee report emphasises that adherence to hygiene standards in food production as required by law, and proper cooking temperatures as recommended by the FSAI, significantly reduces the risk of transmission to people through pigmeat consumption. At the same time, farming best practices significantly reduce the risk of infection of pigs. The report reviews the effectiveness of existing control measures and considers other risk management strategies throughout the food chain to ensure hepatitis E virus risk reduction.”
The report provides an overview of hepatitis E virus presence in pig farms and pigmeat products, examining the potential for foodborne transmission, and the implications for public health. It confirms that hepatitis E is widespread among pig populations worldwide. The virus has been detected in pigs in Ireland, and here is no reason to assume the hepatitis E status of Irish pig production is any different, however the available data are currently insufficient to determine its prevalence here.
The report represents a significant step forward in understanding the pigmeat-borne aspects of this virus within a complex interplay of different infection pathways for animals or humans. It underscores the FSAI’s commitment to ensuring that Ireland’s food supply remains safe, transparent, and grounded in robust scientific evidence.
Foodborne Risk to Human Health of Hepatitis E Virus in Pigs and Pigmeat in Ireland
