Thursday, 11 June 2026
In order to address the concern regarding the risk of zoonotic transmission of hepatitis E virus (HEV) from pigs to humans in Ireland, including consumer risk from the consumption of pigmeat, the Food Safety Authority of Ireland (FSAI) issued a request for advice to the Scientific Committee.
HEV is a virus that infects the liver, causing an inflammatory condition known as hepatitis. Studies of healthy blood donors in Ireland reported serological evidence of past exposure to HEV in approximately 5% of individuals. A small percentage of donors (0.02%) had detectable viral ribonucleic acid (RNA) in their blood. HEV has also been detected in the liver and blood of several animal species, including pigs. Additionally, HEV RNA has been identified in pigmeat products in several countries, including Ireland. These findings raise concerns about the risk to human health arising from HEV transmission from pigs to humans, particularly through the consumption of contaminated pigmeat.
This report presents the opinion and considerations of the Scientific Committee on the following four questions posed by the FSAI:
- What is the contribution of the pigmeat food chain to the risk of HEV in Ireland?
- How do different approaches to pigmeat production influence the risk of HEV infection for people in Ireland?
- What are the potential risk management strategies to address any identified food chain risk?
- Given any risks identified, would active surveillance programmes on pigs and pigmeat production be beneficial?
DOI: https://doi.org/10.48049/CFTM2943
