Reducing Hepatitis E through thermal inactivation

24 June 2022

Campden BRI have been part of a major Food Standards Agency (FSA) funded research project led by Glasgow Caledonian University and involving The University of Strathclyde and Jorvik Food Safety Services, aimed at developing a thermal inactivation model for Hepatitis E virus (HEV).

The World Health Organisation (WHO) estimates that annually there are 20 million HEV cases and 57,000 deaths across the world. In the UK there has been concern around the role of raw or undercooked pork products in transmitting HEV, and particularly in the level of cooking required to eliminate HEV from potentially contaminated products as some publications have hinted that the virus is heat resistant and not fully inactivated by normal cooking.

This FSA project collated published data on the thermal death of HEV and used this data to create a model that shows the relationship between time and temperature with respect to the inactivation of HEV. It was found that there is a lack of data on HEV inactivation at normal cooking temperatures (70 to 90°C), but the limited data suggest that temperatures of 70 to 75°C may not be sufficient to fully eliminate the virus. A predictive model was successfully produced into which further data can be added as it is produced, in order to create better predictions of virus inactivation in the future.

Interested in learning more? Get access to the report

How can we help you?

If you’d like to find out more about reducing hepatitis E, contact our support team to find out how we can help.

support@campdenbri.co.uk +44(0)1386 842000

Are you a Campden BRI member who attends the MIG meetings?

- If not, you’re missing out on a whole host of exclusive benefits such as learning from industry-leading experts and networking with peers to overcome your challenges.

Member Interest Groups


  • FSA (2021). Scobie,L., O’Connor,L., D’Agostino,M.,
  • Cook, N., Wells,J., Barry,S., Kelly,L., Wood, A., and
  • Keenan, S. Thermal Inactivation Model for Hepatitis E Virus.

More on Viruses

Campden BRI scientist looking through microscope

Pathogen risks to be aware of – lessons from recent recalls and outbreaks

An overview of the foodborne pathogens of concern in the food processing environment and the food chain, drawing on recent outbreak and recall information.

oysters on a plate

Viral Message: Norovirus causes greatest burden in UK pathogen ranking

Norovirus poses the highest burden on society out of 13 pathogens analysed in the United Kingdom.

Swab testing

How to take a clinical swab test to detect if you have COVID-19

This video shows you how to take a clinical swab test to detect if you have COVID-19.

Environmental testing

How to take an environmental swab to detect the virus that causes COVID-19

This video demonstrates how to take an environmental swab on frequently touched surfaces to detect the virus that causes COVID-19.

How did COVID-19 cause food poisoning cases to plummet?

How did COVID-19 cause food poisoning cases to plummet?

As we pass the one-year point in the pandemic, COVID-19 has appeared to have had a drastic effect on reported cases and outbreaks of food poisoning.


COVID-19 - Testing, factory hygiene and risk assessment

This webinar will explain how Campden BRI can help you test for the presence of COVID-19, risk assess your factory hygiene and keep your site COVID secure.

Contact an expert